These meringue ghosts are delicious, light and crunchy treats, perfect to make with children to make the party even more fun. With just a few ingredients and lots of cheer, you can create little sugary spirits that will win over young and old alike. Perfect to serve during a spooky snack or as the final dessert for a chilling dinner, they will bring a touch of magic and sweetness to your Halloween table.
Here are some more spooky (so to speak!) ideas
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 1 Hour 10 Minutes
- Portions: 30 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Halloween
Ingredients for the meringue ghosts
- 4 egg whites (my egg whites weighed about 4 oz)
- 3 cups gluten-free powdered sugar ((360 g))
Tools
- 1 Kitchen robot Bimby tm31 – tm5 – tm6 – tm7
- 1 Stand mixer
- Baking trays for oven
- Parchment paper
- Piping bag
- 1 Edible food marker black
Preparation of the meringue ghosts
You can make the meringues using the stand mixer, by hand, or with the Bimby (Thermomix). Here’s how to proceed.
WITH A STAND MIXER: Weigh the egg whites and the powdered sugar. Put both into the bowl of the stand mixer (1) and run it at medium-high speed (2) for about 15–20 minutes, until you obtain a glossy, frothy mixture that forms a stiff peak on the whisk. (3) When ready, take the piping bag with the chosen tip (4). I used a round tip.
WITH BIMBY (THERMOMIX): Put the sugar in the mixing bowl and grind it into powdered sugar for 30 seconds at speed 10 (5). Use the spatula to bring everything down and insert the butterfly whisk (6). Add the egg whites (7) and whip for 15 minutes at 99°F (37°C), speed 3 (8). The mixture should be glossy and frothy.
HOW TO SHAPE THE GHOSTS: Transfer the meringue to a piping bag fitted with a smooth round tip, prepare a baking tray lined with parchment paper and start by creating a wider base. Then lift the piping bag and form a narrower base on top, overlapping with an even smaller one. They don’t need to be perfect — that imperfection will make them spookier.
BAKING: Make sure they are all the same size so they bake evenly. Bake at 248°F (conventional/no fan) for 10 minutes, then lower the temperature to 212°F and continue baking for another 60 minutes. Check that they are completely dry and let them cool inside the oven. When the meringues have cooled, decorate them by drawing monster eyes and mouths with a black edible marker.
NOTES
The egg whites should be stored in the refrigerator the day before, for about 24 hours. Then remove them from the fridge and let them come to room temperature to acclimate. This method works very well for me!
There must be no traces or residues of yolk, otherwise the egg whites will not whip. The bowl in which you whip them must also be perfectly clean, free of grease and completely dry.
Meringues keep best in airtight glass jars, stored away from humidity and light. This way they will easily last a couple of months.
If you don’t have an edible marker, you can melt dark chocolate and use it to draw eyes and mouths.
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