Making ghost meringues is a quiet dance with patience. It’s about capturing the ephemeral, the lightness that whispers of clouds and silence. These treats demand a gentle hand and a watchful eye, transforming simple egg whites into delicate, airy whispers of sweetness.
Why I keep coming back to ghost meringues
Their fragile, whisper-light crunch is oddly calming. It’s a reminder that beauty can be simple and fleeting, like a ghost fading into silence. Plus, they’re a quiet canvas for experimenting with flavors—lemon zest, vanilla, or even a hint of lavender.
Inside the ingredients of ghost meringues
- Egg whites: Pure and simple, they’re the whisper of the dessert, with a silky, foamy texture that whips into cloud-like peaks.
- Caster sugar: Fine and bright, it dissolves easily, giving the meringue its glossy sheen and sweet whisper.
- Pinch of salt: Enhances the sweetness and stabilizes the egg whites, making them more resilient.
- Lemon juice or vinegar (optional): A tiny splash helps stabilize the whites, especially if they’re a bit stubborn.
- Star tip (for piping): Creates the delicate, pointed nests that look almost like tiny ghostly crowns.
Tools of the ghostly trade
- Stand mixer or hand whisk: To whip the egg whites to stiff peaks.
- Piping bag with star tip: To shape the meringues into delicate nests.
- Baking sheet and parchment paper: To hold and bake the meringues evenly.
- Oven thermometer (optional): To ensure accurate low-temperature baking.
Step-by-step to Ghostly Lightness
Step 1: Preheat your oven to 90°C (194°F).
Step 2: Line a baking sheet with parchment paper, ready your piping bag fitted with a star tip.
Step 3: In a clean, dry bowl, beat 3 large egg whites until foamy, then add a pinch of salt.
Step 4: Gradually add 150g caster sugar, a spoonful at a time, beating until stiff, glossy peaks form.
Step 5: Spoon or pipe the meringue mixture onto the prepared sheet, creating small, airy nests.
Step 6: Bake for 1.5 hours, then turn off the oven and leave the meringues inside to dry out for another hour.
Step 7: Remove from oven, let cool completely on a wire rack, then gently peel from the parchment.
Step 8: Store in an airtight container, ideally the same day, for that crisp, whisper-thin crunch.
Cooking checkpoints and tips for ghost meringues
- The egg whites should be free of yolk and completely dry before beating.
- Whip until stiff, glossy peaks hold their shape with no drips.
- Bake low and slow to prevent browning and to get that crisp, whisper-thin texture.
Ghostly missteps and how to fix them
- Egg whites won’t stiffen or look glossy.? Add a splash of lemon juice or vinegar to stabilize egg whites.
- Meringues crack or brown prematurely.? Ensure your oven temperature is accurate, use an oven thermometer.
- Meringues are chewy or soft inside.? Lower the oven temperature or extend baking time.
- Meringues are sticky or soggy.? Let meringues cool slowly in the oven with door ajar.
Ghost Meringues
Ingredients
Equipment
Method
- Preheat your oven to 90°C (194°F) and line a baking sheet with parchment paper.
- In a clean, dry bowl, whip the egg whites using a stand mixer or hand whisk until they become frothy and start to hold some shape.
- Add a pinch of salt and continue whipping until the whites form soft peaks that gently hold their shape.
- Gradually add the caster sugar, a spoonful at a time, while whipping continuously. Keep beating until the mixture becomes glossy and forms stiff, shiny peaks that stand straight up when you lift the whisk.
- If desired, add a few drops of lemon juice or vinegar to stabilize the whites further.
- Transfer the meringue mixture to a piping bag fitted with a star tip for a decorative, pointed shape.
- Pipe small, nest-like shapes onto the prepared parchment, creating delicate, airy mounds that resemble tiny ghostly crowns.
- Bake in the preheated oven for about 1.5 hours. The meringues will turn crisp and dry, emitting a faint sweet aroma.
- Once baking time is complete, turn off the oven and leave the meringues inside with the door slightly ajar to cool and dry out further for about an hour.
- Carefully remove the meringues from the parchment and let them cool completely on a wire rack. They should be crisp, light, and whisper-thin.
- Store the ghost meringues in an airtight container if you’re not serving them immediately. Enjoy their delicate crunch and airy sweetness!
Notes
Hi, I’m Jessica Miller, the voice (and taste buds) behind Taste Budty Rant.
I was born and raised in Portland, Oregon, where my love for food started in my grandmother’s kitchen, watching her turn the simplest ingredients into magic.
