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Ghost Meringues

Ghost meringues are delicate, airy treats made by whipping egg whites into stiff peaks and baking them at low temperatures until crisp and whisper-thin. Their fragile, cloud-like appearance and light crunch make them a visually stunning and subtly sweet dessert, perfect for quiet moments or elegant gatherings. You can customize them with flavors like lemon zest or lavender for an extra ghostly touch.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: French
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large egg whites must be completely dry and free of yolk
  • 150 g caster sugar fine and bright for easy dissolving
  • a pinch salt stabilizes egg whites
  • a few drops lemon juice or vinegar optional, helps stabilize whites

Equipment

  • Stand mixer or hand whisk
  • Piping bag with star tip
  • Baking sheet
  • Parchment paper
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 90°C (194°F) and line a baking sheet with parchment paper.
  2. 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.
  3. Add a pinch of salt and continue whipping until the whites form soft peaks that gently hold their shape.
  4. 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.
  5. If desired, add a few drops of lemon juice or vinegar to stabilize the whites further.
  6. Transfer the meringue mixture to a piping bag fitted with a star tip for a decorative, pointed shape.
  7. Pipe small, nest-like shapes onto the prepared parchment, creating delicate, airy mounds that resemble tiny ghostly crowns.
  8. Bake in the preheated oven for about 1.5 hours. The meringues will turn crisp and dry, emitting a faint sweet aroma.
  9. 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.
  10. Carefully remove the meringues from the parchment and let them cool completely on a wire rack. They should be crisp, light, and whisper-thin.
  11. Store the ghost meringues in an airtight container if you’re not serving them immediately. Enjoy their delicate crunch and airy sweetness!

Notes

Ensure egg whites are completely dry and free of yolk for best results. Baking low and slow is key to achieving the signature whisper-thin, crispy texture. Feel free to add flavor extracts or zest into the meringue before piping for personalized touches.