Swiss Meringue Ghosts Recipe
Light, crisp, and melt-in-your-mouth Swiss Meringue Ghosts — made with just egg whites and sugar, then baked low and slow for that perfect airy crunch. These spooky-sweet bites are fun to make, naturally gluten-free, and perfect for topping your Halloween desserts or serving as cute edible decorations.
Servings: 20 ghosts (and some bones)
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
Tips For Perfect Ghosts
Making meringue is simple, but the tiniest details can make all the difference. Here’s how to get those perfectly white, crisp, melt-in-your-mouth ghosts every time:
- 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
Calories: 528kcal | Carbohydrates: 127g | Protein: 7g | Fat: 0.1g | Sodium: 112mg | Potassium: 110mg | Sugar: 124g | Calcium: 6mg | Iron: 0.1mg