Scary Movies And Meringue Ghosts


Are you a scary movie watcher? I, most certainly, am not.  But my husband is. Over the years, I’ve had to sit through a couple of scary movies, but for the most part, I’ll leave the room.


I’m not into knife wielding, chainsaw chasing bad guys, or creepy dolls with glass eyes. I don’t need those kinds of images in my head when I’m taking a shower.


I don’t get my kicks from werewolves and vampires, even the ones that sparkle. I don’t want to know anything about the paranormal, monsters under the bed, or things that go bump in the night.  I just don’t.


I prefer my monsters with names like Sully and Mike, and my ghosts made of sugar with big, stupid smiles. Thank you very much.

Meringue Ghosts (*Gluten Free)

Prep Time: 30 minutes

Cook Time: 2 hours

Yield: 40 - 48 ghosts

A great nut free treat for school Halloween parties. You can easily get the kids involved by letting them paint on the ghost faces.


  • 6 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon almond extract (or whatever flavor you prefer like peppermint, orange, lemon, etc.)
  • 1/8 teaspoon salt
  • 3/4 cup granulated sugar
  • black paste food coloring and a fine tipped paintbrush


Preheat the oven to 200 F.

With an electric mixer on medium-high speed, whisk together the egg whites, cream of tartar, extract, and salt until soft peaks form. Gradually add the sugar, 1/4 cup at a time, and beat on high speed until the eggs are glossy and forms stiff peaks.

Line a large baking sheet with parchment paper. Because the ghosts take so long to bake, it is best to get as many on one baking sheet as possible. They don't spread so feel free to get them as close to one another as you can without touching.

Transfer the meringue to a pastry bag that has been fitted with a large round tip, or you can simply cut the end off a disposable pastry bag to leave a hole that is about 1/2" diameter. Pipe the ghosts by squeezing and releasing the bag while holding the bag perpendicular to the baking sheet until your ghost is 3 - 4 layers high. Release and gently pull up to create the "head".

Bake the meringues for 2 hours or until the meringues appear dry and are firm when touched. Transfer the baking sheet to a wire rack to cool.

Dip a fine tipped artist's paintbrush into the black paste food coloring and gently give your ghost either a scary or friendly face. You can also use food coloring pens, if you have them.

To store, separate the meringues into layers between parchment paper and store covered for up to 3 days, or freeze for up to 3 months.


Original Recipe by My Friend's Bakery 2014

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