Meringue Ghosts: The Cutest Halloween Dessert You’ll Ever Bake

Last Updated on October 1, 2025 by Chef Josie

Halloween is the perfect excuse to transform simple desserts into spooky showstoppers, and these Meringue Ghosts are the ultimate treat to impress without stress. With their crisp, melt-in-your-mouth texture, adorable ghostly swirls, and chocolatey eyes, they’re a festive favorite for parties, trick-or-treat gatherings, or even a cozy movie night at home.

I first made these ghostly delights when hosting a Halloween party for friends, and they disappeared faster than candy corn. Their whimsical charm makes them kid-approved, yet they’re elegant enough for adults who want a sophisticated seasonal treat. Best of all? They require just a few simple ingredients and a piping bag, no complicated techniques.

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Why You’ll Love These Meringue Ghosts

• Easy to Make: Only egg whites, sugar, and a touch of chocolate are needed.
• Festive and Fun: Instantly recognizable as Halloween ghosts, perfect for parties.
• Kid-Friendly: Little ones will love decorating with chocolate eyes and mouths.
• Diet-Friendly: Naturally gluten-free, fat-free, and lighter than most Halloween desserts.
• Customizable: Add sprinkles, dip in chocolate, or pair with strawberries for a twist.
• Long-Lasting: Store well for several days, making them a great make-ahead option.

Ingredients Breakdown

• Egg Whites (4 large): The foundation of meringue, whipped into stiff peaks. Use fresh, room-temperature egg whites for best volume.
• Granulated Sugar (1 cup): Stabilizes the egg whites and adds sweetness. Superfine sugar dissolves faster, but regular sugar works too.
• Cream of Tartar (¼ tsp): Helps stabilize the meringue, preventing collapse. Lemon juice can be used as a substitute.
• Vanilla Extract (½ tsp): Adds warmth and subtle flavor. Optional but recommended.
• Melted Chocolate or Edible Gel: Used to draw the ghostly eyes and mouth. Chocolate chips melted in the microwave work perfectly.

Substitutions:

• Use dairy-free chocolate if you want to keep these 100% allergy-friendly.
• Add almond extract instead of vanilla for a nutty flavor.
• Swap chocolate details for mini candy eyes for a more playful look.

Step-by-Step Instructions

1. Preheat the Oven to 225°F (110°C). Line two baking sheets with parchment paper.
2. Whip Egg Whites in a clean, grease-free bowl. Start on medium speed until foamy.
3. Add Cream of Tartar and continue whipping. Slowly add sugar, one tablespoon at a time.
4. Whip to Stiff Peaks. The meringue should be glossy and stand tall when you lift the beaters. Mix in vanilla extract at this stage.

1. Pipe Ghosts. Transfer meringue into a piping bag fitted with a round tip. Pipe small swirls onto the prepared trays, pulling upwards to create pointed tops.

1. Bake Slowly. Place trays in the oven and bake for 1.5 hours until dry to the touch. Do not let them brown.
2. Cool Completely. Turn off the oven and leave the meringues inside for another 30 minutes with the door slightly open.
3. Decorate Ghost Faces. Use a toothpick or piping bag with melted chocolate to draw spooky eyes and mouths. Allow to set before serving.

Notes and Top Tips

• Make sure your mixing bowl is completely clean and grease-free; even a little fat can prevent egg whites from whipping.
• Add sugar gradually to prevent gritty meringue.
• Keep oven temperature low to avoid browning, these ghosts should stay bright white.
• If you live in a humid climate, store in an airtight container with a small packet of silica gel to keep them crisp.

Serving Suggestions and Variations

• Ghost Strawberries: Dip strawberries in white chocolate and add ghost faces for a fruity variation.
• Halloween Meringue Cookies: Use the same meringue base to pipe different spooky shapes.
• Ghost Chocolate Cookies: Serve alongside chocolate cookies decorated with royal icing ghosts.

• Ghost Pretzels: Dip pretzels in white chocolate and add eyes for a salty-sweet combo.
• Ghost Cake Pops: Coat cake pops in white candy melt and draw on ghostly features.
• Marshmallow Ghosts: Another fluffy alternative for a Halloween dessert spread.

These Halloween meringues also pair beautifully with hot chocolate, coffee, or even as cupcake toppers.

Storage and Reheating Tips

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezing: Not recommended, as meringues absorb moisture and lose their crispness.
• Re-Crisping: If they soften, place in a 200°F oven for 10–15 minutes to dry out.

Closing

These Meringue Ghosts are the perfect combination of festive fun and simple elegance. With just a few ingredients, you can create a hauntingly cute Halloween dessert that delights both kids and adults. Try them this Halloween, and don’t forget to share your results.

If you loved this recipe, leave a comment below, rate it, and explore more ghost-themed treats like ghost pretzels, ghost sugar cookies, and marshmallow ghosts.

FAQs

Can I make meringue ghosts ahead of time?
Yes, they’re perfect for making a few days before your Halloween event.

What if my meringue won’t whip?
Ensure your bowl and beaters are completely clean and free from grease or egg yolk.

Can I use brown sugar instead of white?
It will change the color and texture — stick to white sugar for the classic ghost look.

Do I need a piping bag?
A zip-top bag with the corner snipped works in a pinch.

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