Halloween Ghost Meringues

ghost meringues

I have been making a lot of ice cream the last few months, and consequently had a lot of egg whites in my freezer.  Perfect for making these cute little meringues!  My two-year old loved them, but he is a little cookie monster, so that was no surprise.  We brought the majority of them over to the babysitter’s house, and the kids ate them up.  These are pretty easy to make with a few simple ingredients.  The kids love them because they have little faces on them, and adults should like them too because they’re low in calories!  Definitely the healthier option than stealing mini candy bars out of your kids’ Halloween sacks.  Actually, do kids even use sacks or pillow cases anymore?  Or is this too Pinterest-y a world now?  They probably all have custom-made trick-or-treating bags… My kids will probably be using plastic pumpkins for the time being.  I’m too busy trying to make Pinterest-worthy cookies to make Pinterest-worthy bags!

Halloween Ghost Meringues, adapted from Food Network

Halloween Ghost Meringues


  • 5 large egg whites
  • 3/4 teaspoon cream of tartar
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 black food coloring marker or paste


Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until frothy. Beat in the sugar and vanilla; increase the mixer speed to high and beat until stiff peaks form, 5 to 6 minutes.

Transfer to a pastry bag fitted with a large round tip. Pipe 8 to 10 swirls on the prepared baking sheet. Bake until dry, about 1 hour to 1 hour and a half. Transfer the baking sheet to a rack and let cool completely.

Once cool and dry, draw on faces. Be careful not to press too hard with the marker, as meringues are very fragile. You could also use food coloring paste that comes in a tube if you cannot find the markers.


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