Creepy Ghost Meringues! (Vegan & Sugar-Free options)
These cute but creepy little ghosts are a perfect addition to your Halloween party spread.
Whipped up (literally) from just a small handful of ingredients and with easy swaps for vegan and sugar-free versions. They’re sweet and crunchy, with soft delicate centres. With eyes of dark chocolate and ‘blood’ of strawberry syrup!
These meringues are vanilla flavoured, but you can use other flavoured extracts like almond or even peppermint to change the flavour.
You will need an electric mixer or stand mixer to whip up the meringue mixture (unless you have arms of steel). I use my KitchenAid stand mixer and the process takes just minutes.
You’ll be amazed at how much mixture you end up with. Using just four egg whites, I ended up making 36 little ghosts! You may end up with a few more or less than this, depending on the size of your ghosts.
Imagine how good these ghosts would look as toppers for Halloween cupcakes, or sat upon a large Halloween cake! Even simply displayed on a large platter as they are, they’re bound to impress.
Time to get your spooky dessert table on!
- 4 large egg whites (see notes for vegan option)
- 150g icing sugar (see notes for sugar-free option)
- 1/2 tsp vanilla extract
- 1/2 tsp cream of tartar
- handful of dark chocolate chips (or black icing)
- 1-2 Tbsps maple syrup (or sugar-free syrup)
- handful of strawberries or raspberries
- optional: a few drops of red food colouring gel
- Preheat the oven to 105°C and line a large, flat baking tray with parchment paper.
- Using an electric mixer or stand mixer, whisk the egg whites vigorously on a very high speed, until they turn thick and opaque (the mixture will start to appear frothy). Continue until stiff peaks start to form.
- Next, add icing sugar gradually, a few tablespoons at a time, and carefully whisk in.
- Finally, mix in vanilla extract and cream of tartar. (This helps to hold their shape)
- Transfer the mixture into an icing bag. Using the icing bag (with a large round icing tip), pipe the meringue mix directly onto the parchment paper, creating layers of circular swirls for each ghost.
- Bake in the oven for 45 minutes, until crisp. Set aside to cool.
- Once cool, they are ready to decorate. Just make sure to handle the ghosts with care! The meringues are delicate and prone to cracking.
- Melt a handful of dark chocolate chips. Using a toothpick or thin instrument, dot the eyes and mouth on each ghost.
- For the blood, puree strawberries or raspberries until smooth. Mix with maple syrup. Add a drop of red food colouring if you want a deeper red colour. Drip some ‘blood’ over each ghost.
- For vegan version: Replace egg whites with aquafaba (chickpea water) – trust me, it works!
- For sugar-free version: Replace icing sugar with Sukrin icing or similar sugar-free icing sugar substitute. Stevia or other regular granulated sweeteners are not recommended as the larger grains will affect the meringue texture.