These Ghost Meringues are a delightful and simple Halloween treat. Light, crisp, and adorable, they’re made with only four ingredients you likely already have on hand — perfect for parties, classroom treats, or a spooky movie night. Kids can help with most steps, making them a fun activity as well as a tasty dessert.
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Easy Halloween Treats
These little ghost meringues are irresistibly cute. Even if you’ve never made meringue before, the process is straightforward. Below you’ll find step-by-step tips with photos, plus a printable recipe card at the end for convenience. Follow the directions and you’ll have crisp, airy ghosts in time for Halloween.
They’re perfect to nibble while watching a scary movie, to serve at a Halloween party, or to hand out as a homemade alternative to candy.
Halloween Ghost Meringues Ingredients
You only need four basic ingredients:
- Egg whites
- Fresh lemon juice
- Sugar
- Chocolate chip morsels (for the faces)
How To Make Ghost Meringues: Tips
Here are clear, practical tips to guide you through the process and help ensure great results.
Step 1: Preheat the Oven
Preheat your oven to 225°F (about 110°C). Line a baking sheet with parchment paper and set it aside.
Step 2: Separate Egg Whites
Separate the eggs carefully so no yolk gets into the whites. A simple method is cracking the egg in half and passing the yolk back and forth between the shell halves over a bowl, letting the white fall away. If you prefer, use an egg separator for a quicker, cleaner job.
Step 3: Beat Lemon Juice and Egg Whites
Place the egg whites and lemon juice in the bowl of a stand mixer fitted with the whisk attachment. Beat at medium speed until the mixture becomes light and foamy. Fresh lemon juice is best, but bottled juice will work in a pinch.
Step 4: Add Sugar Slowly
Add the sugar slowly, about a teaspoon at a time, while the mixer runs. Pause occasionally to scrape down the bowl so everything mixes evenly.
Step 5: Create The Meringue
Continue whisking at medium speed until stiff peaks form and the mixture will hold its shape when the whisk is lifted. This can take 10 minutes or longer depending on temperature and humidity. Avoid whisking too fast, which can create large air bubbles and lead to cracked meringues when baked.
Step 6: Pipe The Ghosts
Transfer the meringue to a piping bag. Cut the tip and pipe ghost shapes onto the parchment-lined baking sheet: press down, then pull up while easing pressure to form a rounded head and trailing base for the ghost.
Tip: If you don’t have a piping bag, a sturdy zip-top sandwich bag works well. Fill it, seal, then cut a small corner to pipe.
Step 7: Bake The Meringues
Bake for 50 to 60 minutes. They should be very dry to the touch and not sticky. Turn the oven off and leave the meringues inside with the door closed for an additional 50 to 60 minutes. This extended resting time helps them set and develop a crisp outer shell.
Step 8: Let Them Cool
Remove the meringues from the oven and let them cool completely on the baking sheet. Cooling fully ensures they stay crisp.
Step 9: Melt Chocolate Chips
To make faces, melt the chocolate morsels. Microwave in short bursts, stirring every 15 seconds until smooth. Be careful not to overheat, or the chocolate may seize.
Step 10: Decorate The Meringue Faces
Use a toothpick dipped in melted chocolate to add two dots for eyes and a small oval or “O” for a mouth. Allow the chocolate to set before serving or packaging.
Easy Halloween Meringues
Below is the full recipe in an easy-to-follow printable format. Keep this recipe handy for Halloween baking — it’s a crowd-pleaser and a fun project for kids and adults alike.
Ghost Meringues
Equipment
- Stand mixer with whisk
Ingredients
- 2 eggs (egg whites only)
- 1/4 tsp lemon juice (fresh preferred)
- 1/2 cup sugar
- 2 tsp chocolate chip morsels
Instructions
- Preheat the oven to 225°F. Line a baking sheet with parchment paper.
- Place egg whites and lemon juice in the bowl of a stand mixer fitted with the whisk. Beat at medium speed until light and foamy.
- Slowly add the sugar, about a teaspoon at a time, while the mixer runs. Pause to scrape down the sides. Continue whisking at medium speed until the mixture holds its shape when the whisk is inverted. This can take 10 minutes or longer depending on conditions.
- Transfer meringue to a piping bag and pipe ghost shapes onto the prepared baking sheet. To shape each ghost, press, then pull upward and release pressure at the top.
- Bake 50–60 minutes until very dry and not sticky. Turn off the oven and leave the meringues inside with the door closed for another 50–60 minutes to set.
- Remove from the oven and cool completely.
- Microwave the chocolate morsels in 15-second intervals, stirring between each, until melted and smooth. Avoid overheating.
- Use a toothpick dipped in melted chocolate to add eyes and mouths to each ghost.
More Halloween Ideas
Try these other festive projects and treats for a full Halloween celebration:
- Eye-Popping Monster Halloween Candy Bar Wrappers
- DIY Halloween Lanterns from Laundry Pod Containers
- Twinkie Mummy Halloween Treats
