Meringue ghosts

Get creative in the kitchen with these sweet and sugary meringue ghosts, the ultimate 'treat' this Halloween!

  • 15 mins preparation
  • 35 mins cooking
  • Makes 24
  • Print


Meringue ghosts
  • 4 egg whites
  • 2/3 cup caster sugar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon vanilla extract
  • black writing icing to decorate


Meringue ghosts
  • 1
    Preheat oven to slow, 150C. Line an oven tray with baking paper.
  • 2
    In a large, clean bowl, using an electric mixer, beat egg whites until soft peaks form.
  • 3
    Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and mixture is stiff, thick and glossy. Beat in lemon juice and vanilla.
  • 4
    Transfer mixture to piping bag. Pipe ghosts shapes onto tray. Bake for 5 minutes. Reduce oven to very slow, 120C and bake for a further 30 minutes. Cool in a turned off oven, with the door ajar, to ensure they dry out completely.
  • 5
    When cool, use writing icing to decorate cooled meringues.


If preferred, use melted chocolate to make the eyes or insert currants into the shapes to form eyes before baking.

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