Ghost Meringues

5 from 1 vote

These mini Ghost Meringues are the perfect Halloween treat to make this spooky season! Use them to decorate cakes or cupcakes, or serve them just as they are!

Prep Time20

Cook Time20

Cooling Time2

Course: Dessert

Cuisine: American

Servings: meringues

Calories: 33kcal

Author: Cat Spiller

Equipment

1x disposable piping bag
1x round piping nozzle

Ingredients

80 g egg whites
160 g caster sugar
1 teaspoon white wine vinegar
black gel food coloring

Metric - US Customary

Instructions

Preheat the oven temperature to 100°C (210°F) fan-forced, and line one large baking sheet with parchment paper.
Add the egg whites into a bowl of a stand mixer fitted with a whisk attachment. Beat at a low speed until lots of bubbles have formed.
Increase the speed of the mixer to medium speed and whisk until the egg whites are white and frothy and soft peaks have formed. Add the vinegar while the mixer is running.
With the mixer running at high speed add the castor sugar one tablespoon at a time. Waiting about 45 sec between each addition.
Once all of the sugar has been added, continue whipping the meringue for a further 7 to 10 minutes at high speed. At this stage, your meringue should have more than doubled in size and stiff peaks should have formed.
Place the meringue mixture into a piping bag fitted with round 1cm (0.3 inches) piping nozzle. Pipe ghost shapes onto your prepared trays, do this by piping the mixture onto the tray at a 90-degree angle, lifting the piping bag upwards as you go.
Bake the meringues in a preheated oven for 15 to 20 minutes or until the bottom of the mini meringues lifts easily off of the parchment paper.
Switch off the oven and allow the meringues to dry out in the oven, for about 2 hours or overnight.
Squeeze a small amount of black gel food colouring into a small bowl and use a fine paint brush to paint eyes and a mouth onto each meringue. Serve and enjoy!

Notes

To get the perfect meringue tip, release the pressure on the piping bag and lift the bag upwards, this will create the perfect ‘tail’ or drip to the top of the meringue.

Nutrition