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Ghost Meringues

Ghost meringues are delicate, airy shells made from whipped egg whites and sugar, baked until crisp and whisper-light. Their fragile texture and ghostly shapes create a whimsical, sweet treat perfect for spooky occasions or playful desserts. The process involves carefully whipping, shaping, and slow baking to achieve their ethereal appearance.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: Halloween
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large egg whites fresh eggs, no yolk contamination
  • 1/2 cup granulated sugar superfine preferred for smooth finish
  • 1/4 teaspoon cream of tartar stabilizes egg whites
  • 1/2 teaspoon vanilla extract optional, adds subtle aroma
  • a few drops food coloring optional, for spooky ghosts

Equipment

  • Electric mixer or whisk
  • Baking sheet with parchment
  • Spoon or piping bag
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 90°C (194°F) and line a baking sheet with parchment paper, setting it aside.
  2. Place egg whites in a spotless, grease-free bowl and start whipping with an electric mixer or whisk on medium speed until soft peaks form, feeling light and airy.
  3. Sprinkle in the cream of tartar and continue whipping while gradually adding sugar, a little at a time, until the mixture becomes glossy and stiff peaks form that stand tall when you lift the beaters.
  4. Gently fold in vanilla extract and food coloring if using, just until evenly distributed, adding a faint tint for spooky ghosts.
  5. Spoon or pipe dollops of meringue onto the prepared baking sheet, shaping them into irregular, wispy, ghostly forms with little tails or rounded heads for a playful effect.
  6. Place the baking sheet in the oven and bake for about 1.5 hours, until the meringues are dry and crisp, with a faint shimmer and no soft spots.
  7. Turn off the oven and leave the meringues inside with the door slightly ajar for another hour to ensure they dry out completely and become whisper-light.
  8. Gently peel the fragile meringues off the parchment, handling them carefully as they are delicate and prone to cracking.
  9. Arrange the ghostly meringues on a serving plate, creating a whimsical display that looks like floating spirits ready to vanish with a light crunch when you bite.
  10. Enjoy immediately or store in an airtight container for a day or two to maintain their whisper-light crunch and airy sweetness.

Notes

Ensure all utensils are spotless for maximum volume in whipped whites. Baking at a low temperature is key to achieving their fragile, crisp texture. Handle with care to avoid cracking, and enjoy their fleeting, ghostly charm.