These Halloween meringue ghosts are a kid favorite. The meringue is piped from a pastry bag–easy peasy–and then the ghosts are given chocolate chip eyes and baked to set their spooky shape.
Meringue ghosts may sound intimidating. And not in a haunted house sorta way. But if you can squeeze the last drops from a pack of ketchup from a fast-food joint, you can make these cute little Halloween meringue specters. Well, there may be a touch more nuance and artistry required, but it’s still easy peasy. It just takes a little practice to get just the right-size blobs—and a little restraint to not demolish the entire batch in one nosh.–Renee Schettler Rossi
Halloween Meringue Ghosts
- Quick Glance
- Quick Glance
- 30 M
- 2 H, 30 M
- Makes about 2 dozen 4-inch meringue ghosts
IngredientsEmail Grocery List
☞ TESTER TIP: Baking the meringue ghosts for a long time at a low temperature ensures they will remain crisp and exceptionally white. Keep a careful watch during baking. If your little Caspers start to turn a touch brown at the edges, reduce the oven temperature to 175°F (79°C).
Recipe Testers Reviews
These little meringue ghost confections were great. They were easy to mix up and fun to shape.
I do know that I need more practice shaping my ghosts. Let’s just say some of my ghosts looked a little off. I thought it made them look more scary, but the grandkids thought they just looked funny.
I left mine in the oven overnight and removed them from the pan the next morning. I love the idea of using a disposable bag but next time I’ll go for my large pastry bag with the big round tip.
Simple, straightforward, and super cute, this meringue ghosts idea is perfect for Halloween. The taste was that perfect crunchy-then-melt-in-your-mouth feeling and the color stayed nice and white.
The timing was spot on. Or you can play around with other ideas for other holidays, such as adding green and red sprinkles for Christmas and so on.