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.
Start by separating the egg whites from the egg yolks. Make sure there are no traces of egg yolk in the egg whites.
Add the whites to a bowl of a stand mixer fitted with a whisk attachment. Beat at a low speed until little bubbles form.
Increase the mixer speed to medium-high and whisk until the egg whites are white and frothy. Add the vinegar while the mixer is running.
With the mixer running at high speed, add the caster 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 10 minutes at high speed. At this stage, your meringue should have more than doubled in size, and stiff peaks should have formed. If you'd like to color the meringue mixture, you can do this now.
When you lift the whisk out of the mixture, you want a very sturdy peak to form; this is when the meringue mixture is ready. If you do not mix the meringue for long enough, you will have issues when baking. You need to look for these peaks when whisking and piping; they are the best indication that your meringue has been whisked enough.
Place the meringue mixture into a piping bag fitted with your chosen piping nozzle. Pipe the mini meringues onto your prepared trays.
Bake the meringues in a preheated oven for about 20 minutes or until the bottom of the mini meringues lifts easily off 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 coloring into a small bowl, then use a fine paintbrush to paint eyes and a mouth onto each meringue. Serve and enjoy!

Notes

Make sure there are no traces of egg yolks in the egg whites, and no traces of fat on the whisk or in the mixing bowl.
Don't let the whipped meringues sit for too long before piping them. Otherwise, the texture will change, and you risk losing all your hard work.
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 at the top of the meringue.

Nutrition