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meringue ghosts on a halloween party table

Meringue Ghosts

  • Author: Heather Cooan
  • Prep Time: 30 Minutes
  • Cook Time: 90 Minutes
  • Total Time: 2 hours
  • Yield: 20 1x


BOO! Haha, these meringue ghosts are ready to entertain your Halloween party guests.



  • 3 Large egg whites
  • 1/2 tsp. cream of tartar
  • 3/4 Cup confectioners Swerve
  • 1624 miniature semisweet chocolate chips or pieces semisweet chocolate
  • 1/2 tsp. almond extract


  • Line 2 baking sheets (each 14 by 17 in.) with parchment paper.
  • In a deep bowl, with a mixer at high speed, whip egg whites and cream of tartar to a thick foam.
  • Continuing to beat, add Swerve, 1 tablespoon every 30 seconds, then whip until meringue holds very stiff peaks.
  • Beat in almond extract.
  • Spoon meringue into a pastry bag fitted with a 1/2-inch plain tip (or spoon into a gallon-size freezer bag, then cut off 1 corner to make a 1/2-inch-wide opening).
  • Pipe meringue onto baking sheets into ghostly shapes about 1/4 to 1/2 inch thick, 2 to 4 inches wide, and 4 to 6 inches long, spacing about 2 inches apart.
  • Press chocolate chips lightly into the meringue to make eyes.
  • Bake in a 200° oven until meringues begin to turn pale gold and are firm to touch, 1 1/4 to 1 1/2 hours; switch pan positions halfway through baking.
  • Turn off heat and leave meringues in a closed oven for 1 hour.

  • Slide a spatula under meringues to release.
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Keywords: meringue ghosts