Meringue Ghosts

October 31: Halloween

Get into the Halloween spirit and make meringue ghosts! The meringues are easy to make and these delightful desserts are light and airy just like the ghosts. They are cute like Casper and are a festive and family-friendly food for Halloween.

If there are any leftovers, we mix the meringue ghosts with fruit (kiwi and strawberry) and whipped cream into pavlova parfaits. These simply sweet snacks can make a Halloween buffet look boo-tiful!



  • 3 egg whites, room temperature
  • ½ teaspoon cream of tartar
  • ½ – ¾ cup sugar, granulated white
  • ½ teaspoon vanilla flavoring, clear
  • Black tube icing


In a mixer bowl, place the egg whites and beat until frothy. Mix in the cream of tartar until soft peaks form. Gradually add the sugar then vanilla while continuing to beat until stiff peaks form.

Line a baking sheet with parchment paper. Set aside. Prepare a piping bag with a ½-inch wide round tip. Fill the bag with the meringue. Pipe ghosts on the prepared pan by building up then loosening pressure on the bag and pulling away the tip from the top. Bake in a preheated oven at 200 degrees F for an hour. Turn off the oven, do not open and leave at least six hours (best if overnight) to dry.

Remove from the oven when cooled and loosen the meringues from the parchment paper. Use a black tube icing with a small round tip to pipe in the ghost’s facial features (eyes and mouth). Store in tightly covered container until ready to serve.


  • Make more meringues! Try the recipes for skeleton bones, kiwi pavlova and kisses.
  • We have tried using black edible marker pens but they do not leave a very strong ghost facial expression. We have also tried using black gel icing but they tend to be runny.
  • Search our blog for more Halloween recipes under the Theme Menus tab.