I wasn’t planning to post the recipe for these little meringue ghosts today… I baked them for my kids and their friends who are all in full-on Halloween frenzy. But they turned out so cute that my son said ‘this is your best blog ever!’. Not sure he understands blog-speak, but I had to follow his sage advice. After all these really are the best last-minute treat and perfect for parties as you can let the kids go crazy decorating them.
I was actually intenting to use these as cake decoration but, even with the extra hour allowance today, I never manage to find the time. Best laid plans, eh? Meringue is perfect for Halloween decorations as you can turn it into ghosts, bones and things ghoulish but sweet. What’s more you can make these using egg whites or aquafaba for a vegan version. The cute little eyes* are by Wilton and you can buy them in two sizes – totally adorable on cupcakes, cookies and pretty much anything you can think of! The ratio for this recipe is basically double the amount of sugar to egg whites (or aquafaba). So you can double the recipe easily and it can also be used to make meringue kisses and other decorations.
- 150 g | 5.3oz liquid egg whites or aquafaba for a vegan version
- 300 g | 10.5oz caster sugar
- 1 tsp vanilla extract
- Wilton candy eyeballs
- sprinkles to decorate optional
- royal icing or ready icing such as Dr Oetker
- Paddle shaped bamboo skewers
- Preheat the oven to 100C (200F). Line three large trays with baking paper.
- Put the egg whites (or aquafaba) and vanilla in the bowl of your stand mixer.
- Start whisking on low speed, increasing to maximum once the meringue starts to double in volume. Continue whisking until it forms soft peaks.
- Add the sugar, a tablespoon at a time, while continuing to whisk at high speed.
- Once all the sugar has been added, continue to whisk until the meringue is glossy and forms firm peaks. This can take upwards of ten minutes - make sure the sugar is completely incorporated.
- Spoon the meringue into a large piping bag fitted with a plain round tip.
- Pipe flat ghost shapes on the trays. Add a skewer in the centre of each ghost and then pipe a second layer on top to secure the skewer. Add sprinkles if desired.
- Bake for an hour without opening the oven door. The meringues are baked when dry and lift easily off the paper. Turn the oven off, leave the door partly open and let the meringues cool completely.
- Secure the eyes using a little icing - you may also need to add some icing to secure the skewers if they are slipping.