There’s something haunting about meringues—those whisper-thin, cloud-like bites that seem to vanish upon contact. I love how they turn out so fragile, so light, yet hold a whisper of sweetness that lingers. It’s almost like capturing a ghost: fleeting, mysterious, and a little bit magical. Making them feels like a ritual—one that rewards patience and a gentle touch.
Why I Keep Returning to Ghost Meringues
They’re a reminder that beauty often comes from fragility. I like how they crackle softly when you bite in, revealing a whisper of sweetness. Perfect for quiet moments, they feel like small, edible ghosts that vanish just as quickly as they appear in my kitchen.
Ingredients that Summon the Ghosts
- Egg whites: Pure, fresh egg whites whip up into airy, cloud-like peaks—no yolk or oil.
- Superfine sugar: Fuses with egg whites to create a glossy, crisp shell—less gritty, more whisper.
- Vanilla extract (optional): Adds a subtle depth—just a hint of warmth to your ghostly bites.
- A pinch of salt: Enhances the sweetness—brings out the flavors in a quiet, balanced way.
- Lemon zest or a drop of lemon juice (optional): Brightens the flavor with a smoky, citrus shimmer—skip if you want pure ghostly sweetness.
Tools of the Trade for Spooky Meringues
- Electric mixer: Whips the egg whites to airy perfection.
- Baking sheet: Supports the meringues during baking.
- Parchment paper: Prevents sticking and makes cleanup ghostly easy.
- Piping bag (optional): Gives you ghostly shapes with precision.
Step-by-Step to Spooky, Ethereal Meringues
Step 1: Preheat your oven to 90°C (195°F). Line a baking sheet with parchment paper.
Step 2: In a clean, dry bowl, beat 3 egg whites on medium speed until soft peaks form, about 2-3 minutes.
Step 3: Gradually add 150g (Âľ cup) superfine sugar, a tablespoon at a time, beating until the meringue is glossy and holds stiff peaks, about 5-7 minutes.
Step 4: Using a spoon or piping bag, dollop or pipe the meringue into ghostly shapes on the prepared baking sheet.
Step 5: Bake for 1 hour, then turn off the oven and leave the meringues inside to dry out and develop that ghostly crackle, about 2 hours.
Ghostly Tips & Tricks for Perfect Meringues
- Ensure all equipment is grease-free; even a tiny oil spot can prevent stiff peaks.
- Beat the egg whites until they’re glossy and hold a firm peak; don’t rush this step.
- Bake at a low temperature to dry out the meringue without browning—patience matters.
- If your meringues crack excessively, reduce oven temperature slightly and extend baking time.
Beware the Haunted Kitchen: Meringue Mistakes & Fixes
- Egg whites won’t stiffen properly.? Ensure all utensils are grease-free; grease ruins the peaks.
- Meringues crack excessively.? Add sugar gradually and beat until glossy; don’t rush this step.
- Meringues turn brown or brownish.? Bake at a lower temp and dry longer to prevent cracking.
- Too sticky or soft meringues.? Reduce oven temperature and extend drying time to keep ghosts pale.
Ghost Meringues
Ingredients
Equipment
Method
- Preheat your oven to 90°C (195°F) and line a baking sheet with parchment paper.
- Place egg whites in a clean, dry bowl and beat with an electric mixer on medium speed until soft peaks form, about 2-3 minutes. You should see gentle ripples and a bit of volume.
- Gradually add superfine sugar a tablespoon at a time, beating continuously. Continue until the mixture becomes glossy and holds stiff peaks when you lift the beaters, about 5-7 minutes.
- If using, gently fold in vanilla extract, salt, and lemon zest or juice for extra flavor.
- Using a spoon or piping bag, dollop or pipe ghost-shaped meringues onto the prepared baking sheet. Try to make them with pointed tops and rounded bottoms for a spooky effect.
- Bake in the preheated oven for 1 hour. The meringues will turn crisp and dry, with a slight crackle when gently pressed.
- Once baked, turn off the oven and leave the meringues inside to dry out and develop their ghostly crackle for about 2 hours or until completely crisp.
- Remove the meringues carefully from the parchment paper and allow them to cool completely before serving. They should be light, fragile, and crackle softly when you bite into them.
Notes
Hi, I’m Grace Morgan, and welcome to my kitchen. This is a space shaped by family meals, curious hands reaching for snacks, paws under the table, and recipes that come together in the middle of real life. I’m a food blogger, a mother, and a passionate pet keeper. Most days, I’m cooking with one eye on the stove and the other on someone who needs me, whether that’s a child asking for a taste or a dog hoping something might fall.
