Halloween Meringue Ghosts
These super cute meringue ghosts are the perfect Halloween treat for your little monsters
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
- 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.