Can I use other types of sugar instead of granulated sugar?

It's really best to stick with granulated sugar for this easy meringue ghosts recipe. The granulated sugar dissolves properly and creates that smooth, glossy texture we're looking for. Superfine sugar can work in a pinch, but avoid brown sugar or powdered sugar as they'll change the texture completely.

How do I know when the meringues are fully dried?

Your ghost meringues should feel crispy to the touch and easily lift off the parchment paper without sticking. If they're still soft or chewy, pop them back in the turned-off oven for another 30 minutes. The key is patience - rushing this step will result in chewy rather than crispy treats.

Can I make these Halloween meringue recipe treats ahead of time?

Absolutely! This is actually one of my favorite make-ahead Halloween treats. You can prepare these ghost meringues up to 2 days before your party. Just store them in an airtight container at room temperature, and they'll maintain their crispy texture perfectly.

Easy Ghost Meringues for Halloween Sweet Recipe in 3 Hours

Description

Adorable ghost meringues that are perfect for Halloween parties – these spooky sweet treats are naturally gluten-free and melt in your mouth like clouds of sweetness.

Ingredients

Scale

3 large egg whites, room temperature
¼ teaspoon cream of tartar
¾ cup granulated sugar
¼ teaspoon vanilla bean paste (or vanilla extract)
½ ounce dark chocolate, melted

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 200°F and line a baking sheet with parchment paper or a silicone liner.
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar. Start whisking on medium speed until the mixture becomes frothy (about 2-3 minutes).
Gradually add the granulated sugar about 1 tablespoon at a time.
Increase the mixer speed to medium-high and beat until soft peaks form (about 5-6 minutes), then add in the vanilla bean paste.
Continue beating until the meringue holds stiff, glossy peaks.
Spoon the meringue into a piping bag fitted with a large round tip.
Hold the bag perpendicular to your baking sheet and pipe 2-inch high mounds, spacing them about 1 inch apart.
Bake at 200°F for 1 hour, then turn off the oven and let them continue drying for another 1-2 hours.
Once completely cool, use the melted dark chocolate and a small food-safe paintbrush to paint on ghostly faces.

Notes

Make sure egg whites are completely at room temperature for best results. Store in an airtight container at room temperature for up to 3 days – do not refrigerate as moisture will make them soft and sticky.