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I brought you something boo-tiful for spooky season — light, crisp, melt-in-your-mouth Swiss Meringue Ghosts. They’re sweet, airy, and just a little mischievous, floating right between cute and creepy. Perfect for topping your Halloween desserts or simply nibbling with a smile while you wait for the next batch to bake.
A Little Ghost Story (In the Kitchen)
What makes these Swiss Meringue Ghosts truly work is their simplicity and patience. Gently heating the egg whites and sugar creates a silky, stable base, while the slow bake keeps them perfectly white, crisp on the outside, and soft inside — no cracks, no browning, just airy sweetness that melts on your tongue. They’re the kind of treat that makes the kitchen feel cozy on a cool fall afternoon.
If you’re in the mood to keep the Halloween spirit going, pair them with something warm and spiced like these Soft Pumpkin Chocolate Chip Cookies or go classic with Pumpkin Pie — both are the perfect match for your ghostly creations.
Ingredients for Ghostly Perfection
Just a few ingredients — ones you probably already have at home — come together to create something light as air and impossibly sweet. The kind of recipe that feels nostalgic, cozy, and a little mischievous… just like Halloween should.
- Egg Whites – The heart of every meringue. Whipped until glossy and cloud-like, they give your ghosts that weightless crunch.
- Powdered Sugar – Dissolves beautifully for a smooth, stable texture that stays crisp and pure white.
- Mini Chocolate Chips – Tiny details that turn your meringues into playful little spirits with eyes that almost wink back at you.
Note: Find the full list of ingredients and measurements in the Recipe Card.
How to Make Them
Soft peaks, glossy swirls, and a little patience — that’s all it takes to bring these ghostly beauties to life.
- Prepare the Meringue.
Whisk egg whites and powdered sugar over a gentle double boiler until the sugar dissolves and the mixture feels warm and smooth.
- Whip to Glossy Peaks.
Remove from heat and beat until the meringue cools and turns thick, glossy, and holds its shape.
- Pipe the Shapes.
Transfer to a piping bag with a round tip. On one tray, pipe bones; on another, stack small mounds to form ghosts. Add chocolate chips for eyes.
- Bake Low and Slow.
Bake in a low oven, cracking the door open occasionally to release steam and let them dry evenly.
- Check and Cool.
They’re done when they lift easily from the parchment and feel crisp to the touch. Let cool completely.
- Enjoy the Magic.
Serve as spooky little treats or use them to decorate your Halloween desserts — either way, they’ll vanish fast.
Want to see how it all comes together? Check out the video in See It In Action for the full step-by-step.
These Ghostly Meringues are delightful on their own, but even better when paired with something warm and cozy. Try serving them alongside Churro-apple pie bowls, where crisp churro shells hold spiced apple filling — the perfect mix of sweetness and crunch. Or bring in a little decadence with Nutella-stuffed salted caramel blondies, soft, buttery squares with gooey Nutella centers and a hint of salt that makes every bite irresistible. Both are rich, autumn-inspired treats that pair beautifully with your sweet, airy ghosts — a match made for Halloween nights.
FAQs
Once completely cool, store them in an airtight container at room temperature. They’ll stay crisp for several days as long as they’re kept dry.
The oven might have been too hot or closed the entire time. Keep the heat low and open the door occasionally to release steam — that’s what keeps them white and smooth.
Yes! Use gel food coloring or a few drops of extract like vanilla or peppermint after whipping. Avoid liquid colorings — they can make the meringue too soft.
Yes, you can prepare the meringue a day ahead. Keep it covered on the tray before baking, and pop it in the oven when you’re ready for perfectly fresh ghosts.
See It In Action: Step-By-Step
Swiss Meringue Ghosts Recipe
Ingredients
- 2 large egg whites about 2 oz
- 1 cup powdered sugar
Optional
- Mini Cholate chips for the eyes
Instructions
- In a heatproof mixing bowl, combine the egg whites and powdered sugar.
- Place the bowl over a saucepan of gently simmering water (double-boiler style) and and the sugar has dissolved.
- Remove from heat and beat the mixture with an electric mixer on high speed until it cools completely and forms stiff, glossy peaks.
Pipe the Shapes
- Transfer the meringue to a piping bag fitted with a round tip.
- On one baking tray lined with parchment paper, pipe bone shapes.
- On a second tray, pipe ghosts by stacking three small mounds of meringue on top of each other. As a guide the bottom mound should be about 1.5 inch in diameter, getting a little bit smaller as you go up making the body and head
- Press two chocolate chips into each ghost to form the eyes.
Bake
- Preheat your oven to 195°F (90°C) using convection (fan-forced) mode.
- Bake the bones for 1½ hours. and 2 ½ hours for the ghosts
- Open the oven door every 20 minutes to release steam and help dry the meringue.
- Meringues are done when they easily peel off the parchment paper and feel dry to the touch.
To Serve
- Allow to cool completely before removing from the tray. Enjoy as a light, crisp treat — or use for spooky Halloween decorations!
Notes
- Keep it clean: Any trace of grease or egg yolk can ruin your meringue. Make sure your bowl and whisk are spotless.
- Low and slow: Bake at the lowest temperature possible and let them dry gently — patience is key for that smooth, snow-white finish.
- Check the peaks: Stop whipping as soon as you get glossy, stiff peaks; overbeating can make them grainy.
- Humidity is the enemy: Avoid making meringue on very humid days or they’ll turn sticky instead of crisp.
- Cool completely: Let them sit on the tray after baking so they set fully before you lift them off.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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