How to Make Adorable Meringue Ghosts for Halloween Treats

There’s something irresistibly cute about these tiny meringue ghosts. They’re perfect for Halloween parties, classroom treats, or a seasonal dessert table. Despite their delicate appearance, they’re simple to make with a reliable method that yields smooth, crisp meringues that hold their ghost shape. Make a single batch and you’ll have a pile of bite-sized ghosts ready for any last-minute celebration.

My approach is straightforward and forgiving: whip clean, room-temperature egg whites, add sugar gradually, pipe uniform dollops, and dry them low and slow in the oven. The result is airy, crunchy cookies with a tender interior—kid-friendly and foolproof.

Cool Slowly to Avoid Cracks

After baking, leave the meringues inside the turned-off oven with the door slightly ajar until they reach room temperature. Slowly cooling them this way prevents sudden temperature changes that can cause cracks and helps the meringues dry evenly for a crisp finish.

5 from 2 votes

Meringue Ghosts Recipe

These Halloween meringue ghosts are a quick, easy, and charming dessert to make for parties.

Prep Time: 10 mins

Cook Time: 1 hr

Cool: 1 hr

Total Time: 2 hrs 10 mins

Equipment

• Kitchen Scale (optional)
• Baking Sheet
• Stand Mixer
• Piping Tip Set

Serves 36 meringues

Ingredients

• 2 large egg whites room temperature
• ½ cup granulated sugar
• ½ teaspoon pure vanilla extract
• Black edible marker *

Instructions

• Preheat the oven to 275°F (135°C) and line a baking sheet with parchment paper.
• In a clean bowl fitted with the whisk attachment, begin mixing the room-temperature egg whites on medium speed. Add the sugar slowly, 1 tablespoon at a time, until fully incorporated and glossy.
• Stir in the vanilla and continue mixing on medium-high until stiff peaks form and the meringue holds its shape.
• Transfer the meringue to a piping bag fitted with a round tip (or use a zip-top bag with a corner snipped). Pipe small dollops about 1 inch wide onto the prepared sheet.
• Bake for 1 hour. Turn the oven off and let the meringues cool inside with the door slightly open until they reach room temperature to ensure they dry completely.
• Finish by adding two small dots for eyes with a black edible marker or a tiny bit of melted chocolate.

Notes

*Use a food-safe edible marker to draw eyes; melted chocolate piped through a small tip also works well.

Tips:

• Use room-temperature egg whites for quicker, more stable whipping.
• Make sure your mixing bowl and whisk are completely clean and free of grease or residue.
• Add the sugar gradually to avoid deflating the whites and to achieve a glossy meringue.
• For extra stabilization, you can add 1/4 teaspoon cream of tartar before the sugar.
• If you don’t have a piping bag, a zip-top bag with the corner cut off will work in a pinch.
• Leave the meringues to cool inside the oven to prevent cracking and keep them dry and crisp rather than sticky or chewy.
• Confirm the marker you use is labeled food-safe before drawing on the cookies.

Storage: Store meringue ghosts in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Meringue Ghosts Recipe

Amount Per Serving (1 meringue)

Calories 12
Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 3mg0%

Potassium 3mg0%

Carbohydrates 3g1%

Sugar 3g3%

Protein 1g2%

Calcium 1mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Dessert

Cuisine: American

How to Make Meringue Ghosts Step-by-Step

Prep: Gather your ingredients and equipment. Bring the egg whites to room temperature for 15–30 minutes so they whip more easily. Preheat the oven to 275°F and line a baking sheet with parchment. Ensure the mixing bowl and whisk are clean and free of grease—any residue can prevent the whites from whipping properly.

Whip the Egg Whites: In a stand mixer with the whisk attachment, beat 2 large room-temperature egg whites on medium speed. For added stability, you can add 1/4 teaspoon cream of tartar before the sugar. Slowly add 1/2 cup granulated sugar, a tablespoon at a time, until the mixture is glossy and the sugar is dissolved. Add 1/2 teaspoon vanilla and beat on medium-high until stiff peaks form.

Bake the Meringues: Pipe the meringue into small round dollops about 1 inch wide (a round piping tip or a snipped zip-top bag works). Bake at 275°F for 1 hour. Turn off the oven and leave the meringues inside with the door slightly ajar until they are fully cool to room temperature—this finishes drying them so they stay crisp rather than chewy.

Add the Eyes: Use a black edible marker or a small dab of melted chocolate to add two tiny dots for eyes. That’s all it takes to turn simple meringues into adorable ghosts.

How to Store

Keep leftover meringue ghosts in an airtight container at room temperature for up to three days. Avoid storing them in humid environments, which can soften their crisp texture.