Meringue Ghosts Recipe Is Sure To Delight This Halloween!
The Meringue Ghosts recipe is a decadent, light textured treat that is sure to wow your guests this season!
What will you need to make this recipe? All that is required are some simple ingredients and a little bit of skill. All meringue consists of is basically stiffly beaten egg whites and sugar.
Let Stephanie Jaworski of Joy of Baking show you the entire process:
- Baking Sheet
- Parchment Paper
- Large Piping Bag with 1/2″ plain tip
- Stand Mixer with Wire Whisk Attachment is preferable
- 3 Small Bowls
- 4 Large Egg Whites
- 1/2 tsp. Cream of Tartar or pinch of salt or lemon juice
- 1 Cup of Super Fine Sugar or process 1 cup of granulated sugar in food processor
- 1/2 tsp. Pure Vanilla Extract
- Small Candy Eyes
Preheat your oven to 200F.
Line a baking pan with parchment paper. Separate your egg whites using the 3 small bowls. Please watch the video below. Stephanie will show you a real neat foolproof way of doing this that I was unaware of.
Cover your small egg white bowl with plastic wrap. This will usually take about a half hour or so. Let the egg whites come to room temperature. You can refrigerate or freeze the yolks for later use. No sense in wasting them.
Before pouring your egg whites into the mixer bowl, make sure it is extremely clean, dry and grease free. You want your whisk attachment to be squeaky clean as well. If not the process of whipping the whites will be a waste of time.
Pour the whites into the mixer bowl and whisk at medium low to medium speed. It will be a frothy consistency.
Add the cream of tartar (a pinch of salt or spritz of lemon juice will also work). Continue to beat the egg whites until the reach a soft peak volume. Please watch the video below. Stephanie shows you exactly what soft peak is supposed to look like.
Turn the mixer on to medium to medium high speed. Slowly add your sugar about a tablespoon at a time. Super fine sugar dissolves better and will not leave your meringue coarse in consistency. Beat your meringue until it reaches a stiff, glossy high peak consistency.
After the desired consistency is reached, add pure vanilla extract. Beat in about 30 seconds.
Fold your piping bag down to make a cuff. Transfer meringue to piping bag using a spatula or spoonula. Bring you cuff into the up position. Twist closed. Push down meringue to remove air pockets.
Put a small dab of the meringue on the four corners of the parchment paper. This will act like glue to hold your parchment paper in position on the baking sheet.
Using even pressure on top of your piping bag, hold it straight and pipe about 2″ onto the parchment paper. Space the ghosts 1″ to 2″ apart. Place 2 small candy eyes on each ghost with tweezers. You can also use mini chocolate chips or mini M&M’s.
Slide your baking sheet into the preheated oven and bake at least 1 hour depending on the size of your ghosts, or they are somewhat crisp on the outside. Turn off your oven and leave the oven door ajar so these can cool down slowly for at least 8 hours.
It is OK to let them cool overnight. Patience is a virtue with this recipe. As my late mother always said, “Haste makes waste”. Trust me. these are well worth the wait!
Makes 2 dozen 2″ ghosts.
This meringue ghosts recipe is sure to be a hit with kids of all ages this Halloween. There won’t be a leftover crumb to find anywhere! Happy Halloween everyone!
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Filed under: Recipes and Treats
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