Description
Delightfully spooky and sweet, these Ghost Meringues are a perfect Halloween treat. Crisp on the outside with a soft, pillowy center, they are easy to make and decorated with melted dark chocolate faces for a festive touch.
Ingredients
Scale
Meringue
- 3 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/4 teaspoon vanilla bean paste
Decoration
- 1/2 ounce dark chocolate (melted)
Instructions
- Preheat Oven: Preheat the oven to 200°F. Line a baking sheet with parchment paper or a silicone liner to prepare for baking the meringues.
- Whisk Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment, add the room temperature egg whites and cream of tartar. Whisk on medium speed until the mixture becomes frothy.
- Add Sugar Gradually: Slowly add granulated sugar one tablespoon at a time while increasing the mixer speed to medium-high. Continue beating until soft peaks form, which should take about 5 to 6 minutes. Then add the vanilla bean paste.
- Beat to Stiff Peaks: Continue to whip the meringue mixture until it holds stiff peaks, meaning the peaks stand straight up without collapsing.
- Pipe Meringues: Transfer the meringue to a piping bag fitted with a large round tip. Hold the bag perpendicular to the baking sheet and pipe mounds approximately 2 inches high, spacing them 1 inch apart as they won’t spread during baking.
- Bake and Dry: Bake the meringues at 200°F for 1 hour. After baking, turn off the oven and allow the meringues to dry inside for an additional 1 to 2 hours, which helps achieve the perfect texture.
- Cool Completely: Remove the meringues from the oven and let them cool all the way to room temperature before decorating.
- Decorate Faces: Using a small food-safe paintbrush and the melted dark chocolate, paint cute ghost faces onto each meringue to complete the festive look.
Notes
- These ghost meringues offer a wonderful balance of a crunchy exterior with a soft, pillowy center, making them a hit at Halloween parties.
- Ensure egg whites are at room temperature for best volume when whipping.
- Be gentle when folding and piping to maintain the airy texture.
- Drying the meringues in the oven after baking is key to achieving the ideal chewy inside and crisp outside.
- You can substitute vanilla bean paste with vanilla extract if needed.
Nutrition
- Serving Size: 1 meringue
- Calories: 27 kcal
- Sugar: 6 g
- Sodium: 7 mg
- Fat: 1 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
