Meringue Bones and Ghosts
Meringue Bones and Ghosts are light, crisp, and sweet Halloween treats made from whipped egg whites and sugar. Simple, fun, and spooky, they are perfect for holiday celebrations.
Ingredients
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1/4 tsp cream of tartar or 1 tsp lemon juice
- 1 tsp vanilla extract
- Mini chocolate chips or black gel icing for eyes
Instructions
- Preheat oven to 225°F (110°C). Line baking sheets with parchment paper.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Mix in vanilla extract.
- Transfer mixture to a piping bag. Pipe long “bone” shapes or ghost figures on the baking sheet.
- Add mini chocolate chips for ghost eyes, if desired.
- Bake for 60–75 minutes until crisp and dry.
- Turn off oven and let meringues cool inside with the door slightly open.
Notes
- Ensure mixing bowl and whisk are grease-free for perfect meringues.
- Pipe bones as two small circles connected by a line.
- Pipe ghosts in teardrop shapes for a fun look.
- Cool completely to prevent stickiness.
- Store in airtight containers to keep them crisp.