Meringue Ghosts are a sweet treat that are simple to make and such a nice idea to prepare for Halloween parties or to giveaway to little goblins.
Whipping egg whites with sugar and a dash of cream of tarter in a stand mixer or in a large bowl is all it takes. Piping it out onto a sheet pan in little boo-blobs is super fast and fun, but it’s the spooktacular eyeballs that make them really look like Casper himself and you can find them online just in time for the holiday. A super low oven for baking creates the sugary crunch. They’re light and airy and pretty tasty with champagne or a ghoulish punch.
1 cup egg whites
1 1/2 cups granulated sugar
1 teaspoon cream of tarter
1 teaspoon vanilla
pinch of salt
(Makes 48 Ghosts)
- Preheat oven to 250 degrees. In a stand mixer, add egg whites and whip on high speed with whisk attachment. After 2 minutes, sprinkle in sugar slowly until incorporated.
- Add cream of tarter and vanilla and continue to whisk until stiff peaks and glossy.
- Spoon into piping bag or large zip lock and use a large plain tip of just cut the end off, leaving a 1-inch hole.
- Pipe into small blobs or stacks, about 1-inch apart. Place in oven for 90 minutes and then turn off heat. Leave to rest in oven for 2 hours, up to overnight.
- Remove and place in bags or on cake stand to serve. Enjoy!