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Christina Fogal

Christina Fogal

Meringue Ghosts
Meringue Ghosts



2 egg whites
1/8 teaspoon cream of tartar
½ cup sugar
½ teaspoon vanilla (or any extract desired)

Dark Chocolate (to make the faces)

Sprinkles, optional
Treat Sticks (to make into ghost lollipops), optional

Preheat the oven to 200°F.

Beat egg whites in a large metal bowl on medium speed until they are foamy. 


Add the cream of tartar and increase the speed to high.  Continue beating until soft peaks form.

Gradually and very slowly, add the sugar, about a tablespoon at a time.  Beat the egg whites and sugar until stiff peaks form.

Stir in the extract.

Spoon the meringue into a pastry bag with a round tip.*  Pipe a line of meringue onto a parchment lined baking sheet and place a treat stick in the meringue.  Pipe a ghost shape on top of the treat stick.  Add sprinkles.  Click the link below to watch the how to video. 

Bake the meringues for 2 ½ - 3 ½ hours, or until they are very dry.  (I start checking the meringues at 2 hours.) 

Place a few pieces of dark chocolate in a small plastic bag and melt for 20 seconds in the microwave.  Continue melting in 10-20 second increments until fully melted.

Snip off a very small corner of the plastic bag.  Pipe on the ghost's eyes and mouths.  I use a toothpick to help form the shapes.

This recipe makes about 12 - four inch meringue ghosts.

Store the Meringue Ghosts at room temperature, in an airtight container. 

*If you don’t have a 1A tip, just snip off the end of a disposable piping bag.

Meringue Ghosts
Christina Fogal
Meringue Ghost
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