# Ghost Meringues > Light, crisp meringue cookies piped into little ghost shapes — perfect for Halloween parties or a whimsical dessert. These airy bites are made from simple pantry ingredients and decorated with mini chocolate chips for playful eyes. Canonical URL: https://www.topshelf.recipes/recipes/ghost-meringues ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: October 14, 2026 Last Updated: October 15, 2026 ## About This Recipe These ghost meringues are the kind of party trick that arrives looking impossibly light and leaves people delighted by how much airy texture and simple vanilla sweetness it delivers. Piped into little specters, the meringues bake into crisp, delicate shells that give way to a soft, nearly melt-in-your-mouth interior; the long, low-temperature dry ensures they stay pale and without the chewy centers that can plague rushed recipes. Because the formula is essentially egg whites, sugar and a pinch of cream of tartar, the finished cookies are naturally gluten-free and feel unexpectedly refined for such minimal ingredients. What makes this version work is patience: slow whipping to glossy, stiff peaks and adding sugar tablespoon by tablespoon gives the structure needed to hold the ghost shapes while they slowly dry rather than brown. Baking at 200°F and then letting them cool inside the warm oven prevents sudden temperature shifts that cause cracking, and adding the tiny chocolate-chip eyes after cooling keeps the chips from melting and preserves the clean, spooky look. This recipe is forgiving enough for a first-time meringue baker yet rewards care — consistent piping and a dry environment yield perfectly stackable treats for party platters or sweet take-home favors. ## Recipe Information - Prep Time: 37 minutes - Cook Time: 90 minutes - Total Time: 162 minutes - Servings: 24 - Difficulty: Easy - Category: General ## Ingredients ### Separate and start the egg whites - 4 large egg whites large egg whites ### Stabilize and sweeten the meringue - 1 cup granulated sugar - 1/4 teaspoon cream of tartar - a pinch fine salt ### Flavor and pipe the ghosts - 1 teaspoon vanilla extract ### Add eyes and finish - 48 mini chocolate chips mini chocolate chips ## Instructions ### 1. Prepare oven and baking sheets Preheat the oven to 200°F (95°C). Line two baking sheets with parchment paper and set aside so everything is ready when the meringue is whipped. ### 2. Separate and start the egg whites In a clean, dry mixing bowl combine the large egg whites. Use an electric mixer to begin whipping the large egg whites on medium speed until they become frothy. ### 3. Stabilize and sweeten the meringue Add the cream of tartar and fine salt to the frothy egg whites and continue whipping until soft peaks form. With the mixer running on medium-high, add the granulated sugar slowly, about 1 tablespoon at a time, and whip until the mixture is glossy and holds stiff peaks (12–15 minutes total whipping time). ### 4. Flavor and pipe the ghosts Add the vanilla extract and briefly whip to combine. Transfer the meringue to a piping bag fitted with a large round tip (or a cut corner of a disposable bag) and pipe ghost shapes about 1½ inches wide and 2 inches tall onto the prepared parchment; make 24 ghosts total to yield 24 cookies. Leave about 1 inch between each for airflow. ### 5. Bake low and slow, then cool Slide the baking sheets into the preheated oven and bake the meringues at 200°F (95°C) for 90 minutes to dry them out. After 90 minutes, turn the oven off, leave the door closed, and allow the meringues to cool inside the oven for an additional 30 minutes to prevent cracking. ### 6. Add eyes and finish Remove the cooled meringues from the oven and press two mini chocolate chips into each ghost for eyes (use 2 mini chocolate chips per cookie). Let the chocolate set for a few minutes, then transfer the 24 ghost meringues to an airtight container for storage. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 50 kcal - Protein: 0.7 g - Carbohydrates: 10.3 g - Fat: 0.8 g - Saturated Fat: 0.5 g - Fiber: 0.1 g - Sugar: 10.1 g - Added Sugars: 10 g - Cholesterol: 0.1 mg - Sodium: 16.9 mg - Potassium: 22.8 mg - Calcium: 1.6 mg - Iron: 0.1 mg - Vitamin D: 0 mcg ## Tips ### Start with room-temperature whites Egg whites whip to greater volume when brought to room temperature for 20–30 minutes, so plan ahead for a lighter meringue. ### Clean, grease-free bowl Any trace of fat will prevent whites from whipping properly, so use a spotless, dry metal or glass bowl and clean beaters. ### Add sugar slowly Add sugar tablespoon by tablespoon while whipping; fast addition can deflate the foam and make a grainy texture. ### Pipe consistent shapes Use a template under parchment or a steady hand to pipe uniformly sized ghosts so they dry evenly and finish at the same time. ### Cool inside the oven Leave the door closed after turning the oven off so the meringues cool slowly and avoid cracks from sudden temperature change. ## Variations and Substitutions ### Chocolate ghost meringues Fold 1–2 tablespoons sifted Dutch-process cocoa into the finished meringue very gently for chocolate ghosts, and add an extra tablespoon of sugar if you prefer sweeter bites. ### Peppermint-eyed ghosts Swap vanilla for 1/2 teaspoon peppermint extract and press finely crushed candy cane around the base for a minty, festive twist. ### Spiced vanilla meringues Stir in 1/4 teaspoon ground cinnamon and a tiny pinch of nutmeg after the sugar is fully incorporated for a warm, autumnal flavor. ### Vegan aquafaba ghosts Replace the egg whites with 3 tablespoons aquafaba per egg white (about 3/4 cup for this recipe), whip with cream of tartar and proceed the same way, noting you may need slightly longer whipping and drying times. ## Notes These ghost meringues are delightfully light and keep well in an airtight container for several days, making them great for party prep. Home cooks will love how few ingredients create such an impressive, festive treat. ### Storage and Make-Ahead Store meringues in an airtight container at room temperature in a cool, dry place away from humidity; they will keep best for up to two weeks if fully dried. Do not refrigerate, which will introduce moisture and make them soft. If they lose crispness, refresh them in a 200°F oven for 5–10 minutes to recrisp, then cool completely before returning to storage. ### Serving Suggestions Arrange the ghosts on a dark slate or black platter to make their pale shapes pop and scatter edible silver stars for sparkle. Serve alongside strong coffee, espresso, or a cocoa to balance the sweetness, or pair with a cup of mulled apple cider for a seasonal contrast of warm spice and crisp meringue. ## Frequently Asked Questions ### Why did my meringues spread and lose shape? If the sugar was added too quickly or the whites weren't whipped to proper soft peaks before stabilizing, the mixture won't hold its piped shape; whip until soft peaks, add sugar slowly, then whip to glossy stiff peaks before piping. ### Why are my meringues sticky inside? Sticky interiors mean they weren't fully dried; extend the low bake by 15–30 minutes or leave them in the cooling oven longer until they feel light and crisp rather than tacky. ### Can I use dark chocolate chips for the eyes? Yes — mini dark chocolate chips work well and add a pleasant contrast; press them in only after the meringues are fully cool so they don't melt. ### Is it okay to make these ahead? Absolutely — meringues age well if kept dry; make them a week or two ahead and store airtight, or make them several days ahead for party prep. ### My meringues cracked — how can I prevent that? Cracking often comes from rapid temperature changes; bake at a low temperature and allow the meringues to cool inside the turned-off oven with the door closed to reduce thermal shock. ## Related Recipes and Guides - [White Chocolate Cherry Skulls](https://www.topshelf.recipes/recipes/white-chocolate-cherry-skulls) - [Mummy Jalapeño Poppers](https://www.topshelf.recipes/recipes/mummy-jalapeno-poppers) - [Deep Fried Mini Apple Fritters](https://www.topshelf.recipes/recipes/deep-fried-mini-apple-fritters) - [Easy Peanut Butter Bars](https://www.topshelf.recipes/recipes/easy-peanut-butter-bars) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Carbonara Garlic Cream Sauce](https://www.topshelf.recipes/recipes/carbonara-garlic-cream-sauce) - [Top 10 Halloween Recipes](https://www.topshelf.recipes/articles/top-10-halloween-recipes) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)