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Meringue Ghosts

Makes about 20 ghosts
Time 2 hr 15 min
Boo! Make these sweet and spooky ghosts as a light sweet treat or as a stunning cupcake topper for Halloween. Dried blueberries or currants create the ghosts’ eyes and mouths.
Ingredients
  • 3/4 cup sugar
  • 1 1/2 teaspoon cornstarch
  • 3 egg whites
  • 1 teaspoon lemon juice
  • 2 tablespoons dried blueberries and/or dried currants
Method

Preheat the oven to 325°F. Line a baking sheet with parchment paper.  

In a small bowl, whisk together sugar and cornstarch; set aside. Using an electric mixer, whip egg whites on medium-high speed until soft peaks form, about 3 minutes. Continue to whip, gradually adding sugar mixture 1 tablespoon at a time, until stiff peaks form. Beat in lemon juice.   

Spoon mixture into a large piping bag or a large resealable plastic bag. Cut open tip of piping bag about 1/2 inch wide. Pipe ghost mounds about 2 inches high onto the prepared baking sheet. Use dried blueberries and/or currants to make eyes and mouths.   

Place in the oven and lower heat to 225°F. Bake for 1 hour. Turn the oven off and prop the door open, using a wooden spoon to keep the door open if needed. Let meringues cool completely in the oven. Meringue ghosts will keep in an airtight container at room temperature for up to 3 days.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3/4 cup sugar
  • 1 1/2 teaspoon cornstarch
  • 3 egg whites
  • 1 teaspoon lemon juice
  • 2 tablespoons dried blueberries and/or dried currants