Name: Ghastly Meringues
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 4 large egg whites; 1 cup granulated sugar; 1/4 teaspoon cream of tartar; 1/2 teaspoon vanilla extract (optional); Black food coloring gel or melted chocolate (for ghost faces)

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These Ghastly Meringues are frightfully fun and deliciously light—perfect for any Halloween party or spooky-themed gathering. With their ghostly white appearance and melt-in-the-mouth texture, they’re both adorable and hauntingly good. I love how simple they are to make yet so impressive when served.

Why You’ll Love This Recipe

I love how these Ghastly Meringues combine festive flair with classic sweetness. They’re naturally gluten-free, use minimal ingredients, and are ideal for making ahead of time. I enjoy how crisp they are on the outside and chewy on the inside, and I can’t resist their spooky little faces made with melted chocolate or edible markers. Whether I’m serving them to kids or adults, they always bring smiles (and a few playful scares). Ghastly Meringues

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Egg whites
Granulated sugar
Cream of tartar
Vanilla extract (optional)
Black food coloring gel or melted chocolate (for the ghost faces)

Directions

I start by preheating my oven to 225°F (110°C) and lining a baking sheet with parchment paper.
In a clean, dry bowl, I beat the egg whites on medium speed until they become foamy.
I add the cream of tartar and continue to beat until soft peaks form.
Then, I slowly add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
I mix in the vanilla extract if I want a hint of flavor.
Using a piping bag fitted with a round tip, I pipe ghost shapes onto the prepared baking sheet—small mounds with a little swirl on top make the perfect spooky shape.
I bake the meringues for about 1 hour to 1 hour and 15 minutes, or until they’re dry and easily lift from the paper.
Once baked, I turn off the oven and let them cool inside with the door slightly ajar for another 30 minutes.
After cooling completely, I use melted chocolate or edible marker to draw ghostly faces on each meringue.

Servings and timing

This recipe makes about 24 meringue ghosts, depending on size. It takes around 15 minutes to prepare and 1½ hours to bake and cool completely.

Variations

I like to experiment by adding a touch of peppermint or almond extract for a different twist. Sometimes I dip the bottoms in dark chocolate for a richer flavor. For a colorful Halloween treat, I swirl in a bit of orange or purple food coloring before piping.

Storage/Reheating

I keep the meringues in an airtight container at room temperature for up to two weeks. They must be stored in a dry place, as moisture will make them sticky. I never reheat them, but if they lose their crispness, I pop them back in a 200°F (93°C) oven for about 10 minutes to restore their crunch. Ghastly Meringues

FAQs

How do I know when the meringues are done?

I check if they lift easily off the parchment and feel dry to the touch. They shouldn’t brown—just stay pale and crisp.

Can I make these ahead of time?

Yes, I like to make them a day or two in advance and store them in an airtight container until needed.

What if my meringues become sticky?

It usually means there’s too much humidity. I re-crisp them in a low oven for 10 minutes to fix this.

Can I use liquid food coloring?

I avoid liquid food coloring since it can deflate the meringue. Gel or powder coloring works best.

Do I need to use cream of tartar?

It’s not absolutely required, but I find that it helps stabilize the egg whites and makes the meringues more reliable.

Conclusion

I love making Ghastly Meringues every Halloween—they’re light, crisp, and charmingly eerie. Whether I’m serving them at a spooky party or giving them as edible gifts, they’re always a hit. With minimal ingredients and effort, they’re a hauntingly delightful treat I return to year after year.