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Ghost Meringues

Ghost meringues are delicate, whisper-light treats made by whipping egg whites into glossy peaks and baking them slowly until crisp and airy. Their fragile, crackling exterior gives way to a melt-in-your-mouth sweetness, resembling fleeting ghostly apparitions. These ethereal bites are perfect for hauntingly sweet moments or spooky celebrations.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Course: Main Course
Cuisine: Dessert
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large egg whites must be impeccably clean and free of yolk or grease
  • 1/2 cup granulated sugar add gradually for best results
  • 1/2 teaspoon vanilla extract optional, for depth of flavor
  • 1 teaspoon lemon zest brightens the flavor
  • 1/4 teaspoon cream of tartar optional, stabilizes the whites
  • Food coloring a few drops food coloring use very sparingly for a whisper of color

Equipment

  • Electric hand mixer
  • Piping bag or spoon
  • Baking sheet with parchment paper
  • Oven

Method
 

  1. Preheat your oven to 90°C (195°F) and line a baking sheet with parchment paper.
  2. In a clean, dry bowl, whip the egg whites using an electric mixer on medium speed until soft peaks form, about 3 minutes. You should see gentle peaks that curl over at the tips.
  3. Sprinkle in the cream of tartar, then gradually add the sugar a tablespoon at a time while beating continuously. Continue until the mixture is glossy and holds stiff, shiny peaks, about 5 minutes.
  4. Gently fold in the vanilla extract, lemon zest, and a tiny amount of food coloring if desired, just until evenly distributed. The mixture should remain glossy and stiff.
  5. Spoon or pipe dollops of the meringue onto the prepared baking sheet, leaving plenty of space between each. You can create small peaks or rounded shapes, depending on your preference.
  6. Bake in the preheated oven for 1.5 hours until the meringues crackle gently and lift easily from the parchment. They should sound crisp and feel light when touched.
  7. Turn off the oven, slightly prop open the door, and let the meringues dry out for an additional hour. This helps eliminate residual moisture and ensures they stay crisp.
  8. Once cooled completely, gently lift the meringues off the parchment paper. They should be fragile, airy, and almost whisper-light to the touch.

Notes

Ensure no yolk or grease contaminates the whites to achieve perfect stiff peaks. Baking longer ensures crispness, especially in humid environments. Handle with care—they are delicate and break easily.