Gluten-Free Meringue Ghosts
These naturally gluten-free meringue ghosts are light, crispy, and adorably spooky. Perfect for Halloween parties or baking with kids, they require just 5 simple ingredients and hold up beautifully for up to a week. The secret to success? Adding sugar slowly for stiff, glossy peaks that create perfectly shaped ghosts every time.
Equipment
- Electric Mixer (stand mixer or hand mixer)
- Baking Sheets (two half-sheet pans)
- Piping Bag with Round Tip (or plastic bag with corner snipped)
- Parchment paper or silicone baking mat
- Large mixing bowl
Ingredients
- 3 large egg whites room temperature
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- ¼ teaspoon vanilla extract
- Mini chocolate chips or melted chocolate for eyes
Instructions
- Preheat the Oven: Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats.
- Beat Egg Whites: In a clean, dry bowl, whisk egg whites with an electric mixer on medium speed until frothy. Add cream of tartar. Make sure your bowl and beaters are completely free of grease—even a tiny bit of oil will prevent the egg whites from whipping properly.
- Add Sugar Gradually: Increase speed to high and add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. This is the key step. Adding the sugar slowly allows it to dissolve completely, creating a stable meringue that holds its shape. Mix in vanilla extract at the very end.
- Pipe the Ghosts: Transfer meringue to a piping bag fitted with a large round tip. Pipe small spirals onto the prepared baking sheets, lifting up at the end to create a ghostly "tip." Leave about an inch between each ghost—they won't spread much, but you want airflow around them.
- Bake: Bake for 1 hour 15 minutes, or until the meringues are dry to the touch and easily lift off the parchment. Turn off the oven and let them cool inside with the door slightly open for 1 hour. This gradual cooling prevents cracking.
- Add Eyes: Once cooled, press two mini chocolate chips into each ghost for eyes, or use a toothpick dipped in melted chocolate to dot them on. Get creative—add mouths, wobbly eyes, or even tiny chocolate chip tails.
Notes
Room Temperature Egg Whites: Cold egg whites won't whip up as voluminously. Let them sit out for 30 minutes before starting, or place the whole eggs in warm water for 5 minutes to take the chill off.
Check for Stiff Peaks: You'll know the meringue is ready when you lift the beaters and the peaks stand straight up without drooping. If they curl over, keep beating.
Low and Slow: Meringues aren't baked so much as dried out. The low oven temperature prevents browning and ensures they stay white and crisp.
Avoid Humidity: Humidity is meringue's enemy. If possible, make these on a dry day. If your kitchen is humid, the meringues may turn out sticky instead of crisp.
Make Them Your Own: Try adding a drop of food coloring to the meringue before piping for pastel ghosts, or dust them with edible glitter for extra sparkle.
Check for Stiff Peaks: You'll know the meringue is ready when you lift the beaters and the peaks stand straight up without drooping. If they curl over, keep beating.
Low and Slow: Meringues aren't baked so much as dried out. The low oven temperature prevents browning and ensures they stay white and crisp.
Avoid Humidity: Humidity is meringue's enemy. If possible, make these on a dry day. If your kitchen is humid, the meringues may turn out sticky instead of crisp.
Make Them Your Own: Try adding a drop of food coloring to the meringue before piping for pastel ghosts, or dust them with edible glitter for extra sparkle.
Tried this recipe?Let us know how it was!