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Ghost Meringues

Ghost meringues are delicate, whisper-light cookies made by whipping egg whites with sugar and stabilizers until stiff peaks form. Baked at a low temperature until crisp and airy, they resemble fragile, spectral shapes that melt in your mouth, perfect for holiday festivities or nostalgic treats.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 3 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large egg whites at room temperature
  • 1/2 cup granulated sugar sifted if clumpy
  • 1/4 teaspoon cream of tartar stabilizes egg whites
  • 1 teaspoon vanilla extract optional for flavor

Equipment

  • Stand or hand mixer
  • Baking sheet

Method
 

  1. Preheat your oven to 100°C (210°F) and line a baking sheet with parchment paper.
  2. Place egg whites in a clean, dry bowl and beat on medium speed until frothy and slightly bubbly.
  3. Add the cream of tartar and continue beating until soft peaks form, which should feel light and airy when you lift the beaters.
  4. Gradually add sugar a tablespoon at a time, beating continuously until the mixture becomes glossy, stiff, and holds firm peaks, with a slight shine.
  5. Drizzle in vanilla extract and gently fold it into the meringue for a subtle aroma and flavor.
  6. Using a spoon or piping bag, dollop or pipe small mounds onto the prepared baking sheet, leaving space between each for expansion.
  7. Bake in the preheated oven for about 2 hours until the meringues are crisp and dry on the outside, with a slight crackle and a delicate, airy interior.
  8. Once baking is complete, turn off the oven and leave the meringues inside to cool completely, allowing them to dry out further and develop their signature crispness.
  9. Carefully peel the cooled meringues off the parchment paper, revealing their fragile, ghostly appearance.
  10. Enjoy these fleeting, crisp treats on their own or with berries, chocolate drizzle, or other toppings for a spectral touch.

Notes

Ensure egg whites are at room temperature for optimal volume. Avoid over-whipping to prevent cracks. Bake at a low temperature to maintain their delicate form.