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Ghost Meringues

Ghost meringues are light, airy clouds that melt in your mouth with a crisp exterior and delicate interior. Made from whipped egg whites coated with sugar and baked at a low temperature, they embody a fragile, ethereal appearance that vanishes with a gentle touch. Their simple ingredients and gentle baking process create a whimsical, melt-in-your-mouth treat.
Print Recipe
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: Dessert
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large egg whites preferably at room temperature
  • 1/2 cup granulated sugar prefer superfine, but regular works with longer whipping
  • 1 tsp lemon zest optional, for brightness
  • 1 pinch cornstarch helps stabilize the meringue
  • 1 drop vanilla extract optional, for warmth

Equipment

  • Stand mixer or hand whisk
  • Piping bag or spoon
  • Baking sheet
  • Parchment paper
  • Oven

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 reach soft peaks, about 3 minutes. You should see gentle folds forming when you lift the whisk.
  3. Gradually add the sugar, one tablespoon at a time, while continuing to whip. Keep beating until the mixture becomes glossy and holds stiff peaks—this takes about 5-7 minutes, and you’ll notice a firm, shiny texture.
  4. Gently fold in the lemon zest, cornstarch, and vanilla extract if using, just until evenly mixed. The mixture should be smooth and shiny.
  5. Using a spoon or piping bag, shape small nests or whimsical ghost shapes onto the prepared baking sheet. Keep them spaced apart since they will dry out and become crisp.
  6. Place the baking sheet in the oven and bake for about 1.5 hours. During baking, you’ll hear a faint crackling sound as the meringues dry out and become crisp.
  7. Once the baking time is up, turn off the oven but leave the door ajar slightly to allow the meringues to dry further. Let them sit inside for an additional hour until completely crisp and airy.
  8. Carefully peel the ghost meringues from the parchment paper. They should feel light, fragile, and crisp to the touch.
  9. Enjoy these delicate, ethereal treats immediately or store them in an airtight container for up to a day to preserve their crispness.

Notes

Make sure your mixing bowl and utensils are completely grease-free to achieve perfect peaks. Baking at a low temperature ensures they dry out without browning. These meringues are best enjoyed fresh but can be stored in an airtight container for a day to maintain their crisp texture.