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Ghost Meringues

Ghost meringues are delicate, airy treats made by whipping egg whites and sugar into stiff peaks, then piping them into ghostly shapes before baking. Their final texture is crisp and light, with a whisper of vanilla and lemon zest, resembling floating clouds that crackle gently when tapped. These ethereal confections are perfect for adding a mysterious, whimsical touch to any dessert table.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course: Main Course
Cuisine: French
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large egg whites preferably fresh and at room temperature
  • 1/2 cup superfine sugar or caster sugar, for smooth dissolving
  • 1 tsp lemon zest brightens flavor and adds a whisper of citrus
  • 1 tsp vanilla extract adds a warm aroma

Equipment

  • Stand mixer or hand whisk
  • Piping bag with round tip
  • Baking tray
  • Parchment paper
  • Oven

Method
 

  1. Preheat your oven to 90°C (194°F) and line a baking tray with parchment paper.
  2. Carefully separate the egg whites from the yolks, ensuring no yolk contaminates the whites, then let them sit at room temperature for about 15 minutes to whip better.
  3. Whisk the egg whites on medium-high speed until they become foamy, with tiny bubbles forming around the edges, and add a pinch of salt if desired.
  4. Gradually add the superfine sugar, one tablespoon at a time, while continuing to whisk. Watch as the mixture transforms into glossy, stiff peaks that hold their shape when you lift the whisk—this takes about 8 to 10 minutes.
  5. Gently fold in the lemon zest and vanilla extract, just until evenly incorporated, using a spatula to avoid deflating the meringue.
  6. Fill a piping bag fitted with a round tip with the meringue mixture, then pipe small, irregular ghostly shapes onto the prepared parchment, leaving enough space as they will expand slightly in the oven.
  7. Bake the meringues in the oven for about 1.5 hours, until they crackle when tapped and feel dry on the outside, with a delicate, airy texture inside.
  8. Turn off the oven and leave the meringues inside with the door slightly ajar to cool and dry completely, which helps them develop their signature crispness.
  9. Once cooled, carefully remove the ghost meringues from the parchment and transfer to a plate or storage container, keeping them in a dry place to maintain their crisp, whispering texture.

Notes

For a more spectral shimmer, lightly dust with edible glitter before serving. If cracks appear, gently spray with water and re-dry in the oven for a minute or two.