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Ghost Meringues

Ghost meringues are delicate, airy confections made from whipped egg whites and superfine sugar, baked until crisp and lightly smoky at the edges. Their whisper-thin structure and ghostly shapes create a hauntingly beautiful treat that feels almost too fragile to hold. The process involves whipping, piping, and slow baking to achieve their ephemeral, cloud-like appearance.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 12
Course: Main Course
Cuisine: French
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large egg whites preferably room temperature
  • 150 g superfine sugar or regular sugar, finely processed
  • 1 tablespoon lemon juice or vinegar stabilizes the whites
  • optional flavorings vanilla, lemon zest, smoked salt, as desired

Equipment

  • Stand mixer or hand whisk
  • Baking sheet with parchment paper
  • Piping bag with round tip
  • Oven with temperature control

Method
 

  1. Preheat your oven to 90°C (200°F). Line a baking sheet with parchment paper, creating a ghostly, non-stick surface for the meringues.
  2. In a clean, dry bowl, whip the egg whites using a stand mixer or hand whisk until soft peaks form, about 2-3 minutes. You should see gentle ripples and a slight sheen.
  3. Add the lemon juice or vinegar to the whipped whites to stabilize them. Continue whisking until the mixture is frothy and glossy.
  4. Gradually add the superfine sugar a tablespoon at a time, whisking constantly. The mixture will become thick, glossy, and hold stiff peaks after about 5-7 minutes.
  5. Transfer the fluffy meringue into a piping bag fitted with a round tip. Pipe whimsical ghostly shapes or small dollops onto the prepared parchment, aiming for wispy, delicate forms.
  6. Bake in the preheated oven for 1.5 hours. The meringues should sound hollow when tapped and feel crisp and light. The edges may turn a faint smoky hue, adding to their ghostly charm.
  7. Turn off the oven and leave the meringues inside to cool completely, about 2 hours or overnight. This slow cooling prevents cracking and ensures they remain airy and delicate.
  8. Once cooled, gently peel the fragile meringues off the parchment paper. They should be light, airy, and slightly smoky on the edges, perfect for serving.
  9. Enjoy these whisper-thin, ghostly treats as a delicate finishing touch to your dessert spread or a hauntingly beautiful snack on their own.

Notes

For extra ghostly effect, pipe tiny wisps or faces onto the meringues before baking. Handle gently—they are fragile! Store in an airtight container for up to 2 days to maintain crispness.