Go Back

Ghost Meringues

Ghost meringues are delicate, whisper-thin treats made by whipping egg whites with sugar until glossy and firm, then piping into ethereal shapes and baking until crisp. Their final appearance is light, airy, and slightly smoky around the edges, resembling ghostly wisps frozen in time. These treats highlight the art of patience and the beauty of simple ingredients transformed through gentle heat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 12
Course: Main Course
Cuisine: dessert
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large egg whites fresh, room temperature
  • 150 g superfine sugar or regular sugar, finely ground
  • 1 tablespoon lemon juice or vinegar stabilizes the whites
  • optional vanilla extract or flavorings whisper-thin flavor layer

Equipment

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

Method
 

  1. Preheat your oven to 90°C (200°F). Line a baking sheet with parchment paper, creating a clean, ghostly surface.
  2. In a clean, dry bowl, whisk the egg whites with a splash of lemon juice or vinegar until soft peaks form, about 2-3 minutes. You’ll see the whites turn glossy and start to hold their shape.
  3. Gradually add superfine sugar, a tablespoon at a time, while continuously whisking. The mixture will become thick, glossy, and smooth, holding stiff peaks when you lift the whisk.
  4. Continue beating until the meringue is shiny and holds stiff peaks, about 5-7 minutes. You’ll notice it becomes more voluminous and firm.
  5. Transfer the meringue into a piping bag fitted with a round tip. Pipe ghostly, wispy shapes or small dollops onto the prepared parchment, creating delicate, airy forms.
  6. Bake the meringues in the oven for 1.5 hours. They will turn crisp and sound hollow when tapped. The edges may develop a faint smoky hue, adding to their ghostly appearance.
  7. Turn off the oven and leave the meringues inside to cool completely for about 2 hours or overnight. This gentle cooling prevents cracking and ensures they stay light and airy.
  8. Once cooled, gently peel the meringues off the parchment. They should be delicate, slightly smoky at the edges, and perfect for hauntingly beautiful treats.

Notes

Ensure all equipment is completely clean and dry to achieve maximum volume. For extra flavor, consider adding a hint of vanilla or lemon zest sparingly. Store in an airtight container to keep them crisp and ghostly until ready to serve.