Meringue Ghosts Meringue Ghosts

Image: Donna Griffith | Food Styling: Melanie Stuparyk | Prop Styling: Aurelie Bryce

Tote these sweet, friendly little ghosts to a Halloween party or tuck them into your kids' lunch bags for a ghoulish midday treat. Baking the meringue at a low heat prevents the chocolate from melting.

  • Portion size 60 servings
  • Credits : Canadian Living Magazine: October 2013



In large bowl, beat egg whites with cream of tartar until stiff peaks form. Beat in sugar, 2 tbsp at a time; beat in vanilla until stiff glossy peaks form.

Using piping bag fitted with 3/4-inch (2 cm) round tip, pipe mixture into 1-inch (2.5 cm) mounds on parchment paper–lined baking sheets. Place 2 chocolate chips on each meringue for eyes.

Bake in top and bottom thirds of 200°F (100°C) oven, switching and rotating pans halfway through, until dry, about 1-1/2 hours. Turn off oven; let stand in oven for 1 hour. Let cool on pans on racks.

Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week.

Nutritional facts per piece: about

  • Fibre 0 g
  • Sodium 4 mg
  • Sugars 4 g
  • Calories 15.0
  • Potassium 5 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 4 g
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Baking & Desserts

Meringue Ghosts