{recipe} Halloween Ghost Meringues

I have shared some holiday-themed meringue projects before–like “Frozen” meringue trees and swirly valentine meringues. Here is an easy, spooky ghost version to make for Halloween!

I love making meringues because they are so easy to make and everyone loves them.

I used a black gel icing writer from Michael’s to pipe the eyes and mouths on. So cute – they were gone in a flash!

RECIPE: Halloween Ghost Meringues
makes about 40 ghosts


  • 3 egg whites
  • 1/4 tsp cream of tartar
  • pinch salt
  • 1 cup sugar
  • 1/2 tsp vanilla extract
  • black gel icing writer


  • Prepare a sheet pan with parchment paper and set aside.
  • Heat oven to 200 degrees F.
  • Put egg whites, cream of tartar, and salt in a mixing bowl. Using a whisk attachment or hand mixer, whip until they start to form soft peaks.
  • With the mixer running, slowly pour sugar in to whites. Add vanilla. Continue whipping until mixture reaches stiff peaks (if you don’t know what that looks like, this will help.) Make sure the mixture is stiff or the ghosts won’t stand up!
  • Turn off mixer.
  • Cut a hole in the corner of a gallon sized Ziploc bag. The hole should be a little smaller than a dime.
  • Add meringue to bag. Seal the bag and pipe ghosts by holding the bag at a 90 degree angle over the pan and pulling up in layers.
  • Place in 200 degree F oven for about 2 hours. Turn off oven and leave meringues inside, with the door closed, to fully dry and crisp.
  • Store in an airtight container. If they start to get soft, you can recrisp them by putting them back onto a baking sheet and putting them in a 200 degree F oven for about 30 minutes.
  • 1-2 hours before serving, pipe eyes and mouth on ghosts with icing writer.

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1 Response

  1. Thanks a lot for sharing for great Halloween.