Light as air, sweet, and perfectly spooky, Halloween meringue ghosts are the kind of treat that makes October baking feel like pure fun. With their crisp, melt-in-your-mouth texture and ghostly white swirls, these little confections bring a playful charm to any Halloween table. They look impressive, but they’re delightfully simple to make – a whimsical mix of elegance and mischief that both kids and adults can enjoy.
Meringue ghosts start with a classic meringue base, made by whipping egg whites and sugar until glossy peaks form. The magic lies in the transformation: as the mixture bakes at a low temperature, it turns from silky and shiny to crisp and weightless, with a subtle sweetness that melts the moment it touches your tongue. Once piped into small, ghost-shaped swirls and baked, the final step is adding their mischievous faces, tiny dots of melted chocolate or edible ink that instantly bring them to life.
What makes meringue ghosts so charming is their personality. No two ever look the same, some end up tall and proud, others short and round, each with their own expression and attitude. They can be dainty decorations for cakes or cupcakes, or served on their own as light and crunchy Halloween sweets. For a festive twist, you can dust them with edible glitter or add a hint of vanilla, almond, or peppermint extract for extra flavor.
They’re also a perfect make-ahead treat, since meringues keep beautifully when stored in an airtight container. Set them out in a bowl at your Halloween party, package them in small bags for trick-or-treaters, or use them to top spooky desserts like chocolate mousse or chocolate pudding dirt cups. However you serve them, these playful ghosts capture everything we love about Halloween, a little creativity, a touch of sweetness, and plenty of fun. Each one may be simple, but together they bring a hauntingly delightful spirit to the season.
Ingredients
- 100 g egg whites approximately 3 large eggs
- 200 g granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar optional, for stabilizing
- as needed chocolate chips for eyes
Instructions
- Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy.
- Gradually add the sugar, a tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.
- Mix in the vanilla extract until just combined.
- Transfer the meringue to a piping bag fitted with a round tip.
- Pipe ghost shapes onto the prepared baking sheet.
- Place two chocolate chips on each ghost for eyes.
- Bake in the preheated oven for 1 hour until dry and crisp.
- Turn off the oven and let the meringues cool inside with the door ajar.
Nutrition
I tried this recipe but my ghosts deflated. Not sure what I did wrong. Too much sugar, maybe?
Ugh, who eats meringues anyway? They’re just sugar and air. 😂
I think meringues are awesome! They can be so cute and fun for Halloween. Plus, they’re like little clouds of sweetness! ☁️👻
They might just be sugar and air, but have you tried making them? It’s like magic when they whip up! 😍
These turned out amazing! Super cute and perfect for Halloween. Everyone loved them!
I’m so glad you liked them! They are super fun to make and a hit at parties! 🎃👻
Super easy! I made them with my kids and they had a blast piping the ghosts. Will definitely make again!
Didn’t know meringues could be so fun. Kids loved it, but I had to eat a bunch cause they were so sweet!
I’m glad you and the kids had fun! Meringues can be super sweet, but they look adorable, right? 🎃
The texture was off for me, not crunchy enough. My oven might not be working right. Need to test it out again.
I didn’t have cream of tartar, and they still turned out great! Saved me a trip to the store.
Too much work for ghost cookie. Cooking is hard!
These ghost meringues were adorable and actually crispy! I piped a little too close together, but they still turned out great. Chocolate chips for the eyes were the perfect touch.
Really? You expect us to make meringue? It sounds hard and messy. I’d rather just buy candy.
Why do you need cream of tartar? Can I skip it? Also, they look a bit.. uh.. too white for ghosts?
I don’t think it makes that much diff, just go without it. Ghosts can be any color, right? Just have fun with it!
Cream of tartar helps stabilize the egg whites, but you can skip it if you’re careful! And about the color, maybe you can add some cocoa powder for a spooky twist?
Not gonna lie, I thought meringue would be harder. The piping part is fun, and the eyes with chocolate chips are adorable.
Yes! Meringue totally sounds intimidating, but once you get the stiff, glossy peaks part it’s smooth sailing. The little chocolate-chip eyes really make them look “haunting” in the cutest way 😄
Mmm, sweet n spooky! Perfect for Halloween. I’m lovin it.
My meringues turned out like little sad puffy clouds… then deflated. I think I overmixed or the bowl had grease. Oh well—lesson learned: clean bowl, clean life.
Meringue is always a gamble for me, but this recipe actually delivered. Stiff glossy peaks happened once I added the sugar slowly. The vanilla smell in the oven is unreal.
Yes!! I’m so glad it worked for you. Adding the sugar slowly is the difference between “pretty peaks” and “sad puddles,” lol. Vanilla really makes the kitchen smell like a bakery.
Honestly, meringue still scares me 😅 I always rush the sugar and then it collapses. Also 200°F seems too low/short—mine usually needs longer or it stays chewy in the middle. But yours sounds perfect—going to try the slow sugar thing.
I tried making these, but my meringues didn’t turn out right. They were all sticky and sad.
Baking these ghosts took forever, but they taste surprisingly good!
I love meringue! But they took forever? I think you must be making them wrong! They are usually easy.
I tried cream of tartar and without it—couldn’t tell much difference. Might be better to just not mess up the stiff peaks.
Why do you even need the tartar stuff? Seems like a gimmick. Mine came out great without it!
200°F for 1 hour seems too low/too long? I’m always worried meringues will crack or stay chewy. Has anyone tried 250°F instead? I don’t want to waste eggs again.
I followed the instructions but my peaks were not stiff at all. What did I do wrong? 😩
So good and scary cute!!
Right?! The cuteness is unreal—those ghost eyes make them so spooky-cute 😂
Ghosts for Halloween? More like sugar blobs! Sorry, not impressed. I prefer chocolate.
These are super cute! Perfect for my Halloween party. Can’t wait to try them!
I made these last year and they were a hit! So fun and tasty! 🎃👻
Whoa—so easy. Like literally just eggs and sugar, how can it be this good lol. Five stars!
So cute! But I would prefer chocolate ghosts instead. Meringue is way too sweet for me.
These are so adorable! I made them for my kid’s Halloween party and everyone loved them!
Cream of tartar is optional but I used it and honestly I think it helped a lot. I had no weeping and they dried nicely. Easy recipe, low stress!
Super easy to make! The kids had a blast decorating them. Will make again for sure.
Great recipe! I didn’t have cream of tartar and they still turned out fine. Just beat well!
I made these and used candy eyes instead! So fun! They were a hit at the party. 😁
LOL, I thought these were gonna be hard but OMG they are so easy! Perfect for the spirit of Halloween. Love it! 🎃😍
This seems hard 😬. I’m not a baker!
I’ve heard meringues can be tricky. Glad yours turned out!
I made a double batch and they disappeared FAST! Everyone loved these. Gonna share the recipe.
My oven doesn’t go that low, could I bake them at a higher temp? Help!
You could try baking them at 225°F (107°C) instead, but keep a close eye on them! Good luck!
200°F for 1 hour seems long—are you sure? Mine dried out, but I was worried they’d brown. They didn’t, thankfully, just took forever.
🙌 Awesome! Just what I need for Halloween treats! #GhostlyGoodness
I dunno. Meringue is just egg whites and sugar…it’s not that special. But ok.
I guess it does seem simple, but my kids love making these ghost meringues every year. It’s about the fun, not just the ingredients!
But meringue has a nice texture and is fun for Halloween! You can make it into any shape. It’s not just egg whites and sugar, it’s art! 🎨
I can’t believe how easy this recipe was! Gonna make these every year! 🌟
I totally agree! These are super fun to make and they look adorable! Kids love them! 🎃
Really? They seem kinda tricky to me… I’m not great with meringue. 🤔
These came out super cute and crispy! I even used extra vanilla and they still held their shape. Perfect Halloween treat.
Yes!! The crispy outside and cute shape is exactly what I was hoping for. Mine were a little too sweet with extra vanilla, but they still looked perfect for Halloween 😄
I tried this and mine didn’t hold their shape at all… I think 200°F is too low? I baked for the hour anyway and they stayed kinda sticky. Maybe my egg whites weren’t stiff enough—still, cute idea!
I tried it and they were crispy, but the oven door ajar part confused me—how far should it be? Also I used vanilla and it tasted a bit strong, so next time I’ll reduce it.
These came out super cute! The ghosts were light and crisp, and the vanilla smell was amazing. I did use cream of tartar just in case—worked perfectly.
Total fail! The meringues were sticky and never dried. Not doing this again.
Meringue ghosts? More like meringue blobs… mine didn’t look anything like ghosts! 👻💔
Don’t worry! Mine turned out all wonky too. Practice makes perfect, right? 🌟
I tried this recipe, but my meringues turned out all sticky. I think I must’ve done something wrong! Anyone else have this happen?
One word: YUM!
I’m not sure about the texture. I’ve made meringue before, but it always ends up sticky. Any tips?
I had the same issue before! Make sure your bowl and beaters are super clean and dry. Any grease can mess up the texture!
Just leave it in oven longer, sometimes the humidity affects it too. Good luck with the next batch!
I can’t get stiff peaks for the life of me. I thought my eggs were fine but maybe my bowl wasn’t spotless?? Anyway, pretty disappointed.
I tried making these and they just collapsed. What did I do wrong?
Maybe your egg whites weren’t whipped enough? They need to be really stiff to hold their shape. Try again!
These ghosts look funny, but why are they so fluffy? Shouldn’t they be flat like cookies?
I like the idea, but 1 hour at 200°F feels a bit short/long depending on your oven. I baked closer to 75 minutes and they finally felt fully dry inside.
They looked like they would taste great but ended up being a total disaster. 🤦♂️ My meringues were flat!
I tried this and the oven temp was wrong in my house (older stove). They browned at the edges and never fully dried. Lesson learned: trust the oven thermometer.
The temperature at 200°F worked, but 1 hour felt a little short for my oven. I ended up leaving them longer to get fully dry. My grandkids loved them anyway!
Oh I’m glad you tried it! Yeah ovens vary a lot—1 hour can be enough, but if they’re still a bit tacky, more time (like you did) makes sense. I always let them cool in the oven with the door cracked too so they firm up without cracking. And aww, your grandkids sound like the real winners 👻
These are the cutest little ghosts I’ve ever seen! My kids loved them and they were super easy to make.
These were adorable! The meringues actually came out crisp and stayed that way for a couple days. I used extra vanilla and they still looked great—ghosts with eyes are always a win.
Yum, these were super crunchy and a hit with my friends! Love them! 😍
These were so cute! I made them for my kids and they loved the ghost faces! 🎃👻
I dont get why everyone loves meringue. It’s just sugar and egg whites? 🧐
Why cream of tartar is optional? I skipped it and the peaks didn’t hold as well, but I salvaged it by beating longer. Not sure I’d skip again.
Can someone explain why we need cream of tartar? I don’t see the point. Seems like a gimmick to me.
Ghosts are cool but why 93C? That’s oddly specific. I baked at 100C and they turned out okay. Not sure it matters that much.
Wait I baked mine at like 250°F once and they came out crunchy tho 😅 Maybe my oven runs hot? 93°C probably just keeps it from browning. Still, 100°C is close, so you’re not totally wrong.
I’m with you—93°C sounds super specific. I think it’s basically low-temp meringue drying so they don’t brown. 100°C might work too, but could toast them or make them weepy sooner.
This recipe is “easy” they say, but my hands were shaking piping the ghosts. The oven door ajar part confused me so I just turned it off and opened it right away.
Not sure about 200°F—seems too low. I think my ghosts would’ve been chewy if I hadn’t baked them longer. Still, the end result wasn’t bad, just not “crispy” immediately.
I tried this recipe, but mine came out too chewy and not crispy. What did I do wrong?
Ghost cookies? yes please. I literally ate one while piping 😂 Crisp outside, sweet, and the eyes are the best part.
Does it really need cream of tartar? I think you could skip it; mine turned out just fine without it!
I would suggest using powdered sugar instead, it might work better.
I tried making these and they just collapsed! I must’ve done something wrong.
Followed the recipe to a T, they turned out great! But why cream of tartar? Just curious.
Cream of tartar helps stabilize the egg whites, so your meringues don’t collapse. It’s not mandatory, but it’s super helpful! Glad your ghosts turned out great! 👻
Idk why they need that cream stuff. I bake meringues all the time without it. 🤷♂️ But if yours worked, that’s cool, I guess.
The oven temp feels odd—200°F is low but it worked for me. I like that it dries without browning too much.
I forgot the vanilla and they still turned out great! Taste is awesome. 10/10 for the ghosts!
I followed the steps but mine cracked like crazy. Still tasty though. Next time I’ll probably pipe a bit smaller and maybe keep the oven door slightly less open—idk.
Not sure these are really worth the effort. Took forever and tasted like sugar. My dog liked them tho!
Super easy recipe. My kids had a blast making them together. Will definitely make again! 🎉
The idea is fun, but 200°F for 1 hour feels a long time. I baked mine for 55 minutes and they were still a little chewy in the center. Maybe my humidity is the issue, not the recipe.
Ghosts are supposed to be spooky, but these turned out kinda ugly… maybe it’s just my piping skills.
Don’t be too hard on yourself! They still look cute. It’s all about practice with piping. Keep trying!
Yum, Yum! Meringue is my fav. Gonna make them for church. Ghosts for the win!
Church? Really? Seems like a weird place for meringue ghosts. But hey, whatever floats your boat!
That’s awesome! I love how they look too, perfect for Halloween! Can’t wait to see them!
These are so cute—my kids loved the little ghost faces. The 1 hour at 200°F worked great for me; they came out crisp instead of chewy. Will definitely make again for parties!
Might try, but I don’t get why cream of tartar is optional—won’t that make them collapse? Also I baked mine once at 250°F and they were fine so 200°F seems low… unless my oven runs hot lol.
So cute!! I’m always fighting with meringues getting chewy, so this “200°F for 1 hour” tip is super helpful. Can’t wait to try them for our Halloween party 👻
The oven temp says 200°F (93°C) which is cool, but my oven doesn’t go that low. I did 225°F and baked about 45 mins. They browned slightly but weren’t bad. Not perfect ghosts, but still tasty.
Simple and fun! I never made meringues before, but the step-by-step worked great. Will make again for sure.
Mine were hollow inside but also kinda chewy, not fully crisp. I wonder if my humidity messed with them or if I underbaked.
These turned out so cute! The kids loved them at the party!
These turned out so cute! My kids loved helping me make them for the Halloween party. We added food coloring too!
I think I’d put too much sugar! Anyway, meringue is cool, but not my favorite.
I feel you on the sugar! Meringue can be super sweet. But I love it! Try reducing a bit next time!
Too much sugar? I mean, isn’t that the point? Ghosts gotta be sweet! 😂
200°F for an hour seems too low/long… like are you sure? I baked at higher heat once and it browned immediately, so maybe low and slow is the move.
I don’t get why you would bake something made of eggs and sugar. Sounds weird, not my thing.
Eggs and sugar?! That’s just weird to me. What even are meringues? Sounds like a fancy word for a dumb idea.
I get what you mean, but meringues are super light and not too sweet. They melt in your mouth! Give it a try before you judge!
meh
Not bad, but I thought they’d be softer. After cooling they were definitely crisp, almost like store-bought meringues. Still yummy with hot cocoa though.
I get that! These are *supposed* to come out crisp since they bake for the full hour and then dry out more as they cool in the oven. If you want them softer, try baking closer to 45–50 minutes and don’t dry them too long—also slightly underbake the last bits. Either way, hot cocoa is a great fix 😄
Crispy and sweet! A little too sweet for me though. 💖
Mmm, can you reduce the sugar? Too sweet is not good for your health! 🤔
I think they’re perfectly sweet! Maybe try less sugar next time! 😄
These meringue ghosts are adorable! Perfect for Halloween parties! 👻
Followed the steps exactly, but mine took closer to 1.5 hours to dry. Still delicious though—very sweet, like candy air.
My “eyes” slid off while baking, lol. I had to re-draw them with melted chocolate after cooling. Still a fun Halloween snack, even if they looked more like angry ghosts.
Wait, I don’t get it—why would the “eyes slid off” if you put the chocolate chips on top before baking? Mine always melt and disappear at 200°F. Am I doing something wrong or is my oven hotter?
Lol the eyes definitely have a mind of their own sometimes 😂 I like that they turned into angry ghosts—way more expressive than perfect ones. Next time maybe chill the chocolate chips a minute before placing?
My kids love these! They actually look like ghosts! LOL! I’m a baking genius now! 😂
These are adorable! The meringue ghost shapes turned out super cute and crisp. I used cream of tartar and they held their form nicely. Bonus: they actually tasted good, not just pretty.
Aww I love hearing that! 😄 The crisp part is the hardest for me—what bake/cool setup did you use for getting them so dry?
Could I use powdered sugar instead? I have no granulated sugar right now.
I think powdered sugar would work! Just remember it might change the texture a little. Good luck!
Followed the recipe exactly and mine came out glossy for a while, then dried nicely. Used a thermometer—200°F was accurate in my oven. Would make again for sure.
Love this—mine gets that glossy look too before it sets. Great call using a thermometer; I always worry my oven runs off. Glad it dried crisp after the full hour!
The eyes with chocolate chips are such a good idea 😂 I made these for a party and everyone ate them immediately. Definitely a repeat!
I’m skeptical about “stiff glossy peaks” like it’s always that easy 😅. I followed the steps exactly and got peaks, but my ghosts were more like blobs. Could be my piping tip size, though.
Honestly I get you—“stiff glossy peaks” is usually the part everyone glosses over 😅. If your whites are even a little greasy (bowl/whisk residue, yolk bits, or plastic wrap grease), they’ll never get that true stiff stage. Also, sugar should be fully dissolved before you stop beating—try rubbing a bit between your fingers. If it feels gritty, keep going. For the “blobby ghosts,” your tip might help, but oven temp too (200°F can vary) and over/under-drying can also affect the final shape.