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Ghost Meringues

Ghost meringues are delicate, airy treats made from whipped egg whites and superfine sugar, baked until crisp and lightweight. Their whisper-thin shells have a glossy finish with a subtle smoky edge, resembling fleeting shadows. These ethereal confections showcase the beauty of patience and simple ingredients, resulting in a hauntingly beautiful final texture.
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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: dessert
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large egg whites preferably at room temperature
  • 150 g superfine sugar or regular sugar, but superfine dissolves more easily
  • 1 tbsp lemon juice or vinegar stabilizes the egg whites
  • optional vanilla extract or flavorings add sparingly for subtle flavor

Equipment

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

Method
 

  1. Preheat your oven to 90°C (200°F) and line a baking sheet with parchment paper, creating a ghostly, non-stick surface.
  2. In a clean, dry bowl, whip the egg whites with a hand whisk or stand mixer until soft peaks form—this takes about 2-3 minutes and the whites will look frothy and slightly billowy.
  3. Gradually add the superfine sugar, a tablespoon at a time, while continuing to whip. Keep going until the mixture is glossy, smooth, and holds stiff peaks—about 5-7 minutes. You can add a splash of lemon juice or vinegar here to help stabilize.
  4. Transfer the whipped meringue into a piping bag fitted with a round tip. Pipe delicate, wispy shapes or small dollops onto the prepared parchment, creating ghostly forms with gentle, flowing lines.
  5. Bake in the preheated oven for about 1.5 hours. The meringues will sound hollow when tapped and should feel crisp and light when gently pressed. If edges turn a faint smoky hue, that adds a haunting flavor.
  6. Turn off the oven and leave the meringues inside to cool completely—preferably overnight—to prevent cracking and ensure they are dry and airy throughout.
  7. Once cooled, carefully peel the fragile meringues off the parchment. They should be whisper-thin, crisp, with slightly smoky edges and a delicate, airy interior. Now, they’re ready to haunt your kitchen!

Notes

Handle the meringues gently to avoid cracking. For a more pronounced smoky edge, leave them in the oven a little longer, but watch closely to prevent over-browning.