Meringue Bones & Ghosts
Meringue Bones & Ghosts
Crisp, melt-in-your-mouth vanilla meringues piped into spooky bones and sweet little ghosts, finished with chocolate eyes.
Ingredients
- 3 large egg whites, room temperature
- ¼ tsp lemon juice (or ¼ tsp cream of tartar)
- ¾ cup granulated sugar (superfine dissolves fastest)
- 2 Tbsp melted chocolate (or chocolate chips, for eyes)
Equipment: stand or hand mixer, piping bag with round tip (~½ inch), 2 parchment-lined baking sheets.
Directions
- Prep oven & pans: Heat oven to 225°F (107°C). Line 2 baking sheets with parchment. Draw a few bone/ghost guides on the underside if helpful.
- Degrease bowl: Wipe the mixing bowl and whisk with a little vinegar or lemon juice to remove any grease—this helps meringue whip properly.
- Start the meringue: Add egg whites and lemon juice to the bowl. Beat on medium speed until soft peaks form and the whites look foamy, 2–3 minutes.
- Add sugar gradually: With mixer running, add the sugar 1 tablespoon at a time, taking 30–45 seconds to sprinkle it all in. Increase to medium-high and beat until stiff, glossy peaks form and the sugar has mostly dissolved (rub a little between your fingers—grit should be minimal), 3–5 minutes more.
- Pipe shapes: Transfer meringue to a piping bag. For bones, pipe two round dots (ends) and connect with a line. For ghosts, pipe a tall swirl, then stop and pull up to form a point. Space 1 inch apart.
- Bake dry: Bake at 225°F for 60–75 minutes, swapping trays front-to-back halfway. Meringues are done when dry to the touch and lift cleanly from the parchment without sticking or browning.
- Dry in oven: Turn the oven off, crack the door slightly, and let meringues sit inside 45–60 minutes to finish drying. Cool completely.
- Add eyes: Pipe tiny dots of melted chocolate onto the ghosts for eyes (and bones if you like). Let set 10 minutes.
- Store: Keep airtight at room temperature up to 5 days. Avoid humidity; add a little packet of desiccant or a spoonful of dry rice in a sachet if your kitchen is damp.
If meringue looks loose, keep beating—stiff peaks should stand straight with a glossy sheen. Any grease, yolk, or moisture will prevent whipping.
Flavor Variations
- Vanilla: Beat in ½ tsp vanilla with the last minute of whipping.
- Chocolate bones: Dust bones lightly with cocoa powder before baking.
- Swirled ghosts: Stripe the inside of the piping bag with a little melted chocolate, then fill with meringue for “smoky” swirls.
Troubleshooting
- Sticky after baking? Return to 200°F for 10–15 minutes to dry further.
- Weeping drops? Sugar was added too quickly—add slowly next time and whip to full glossy stiffness.
Serving Info
| Yield | ~30–36 small meringues |
| Active Time | ~25 minutes |
| Bake/Dry Time | 60–75 minutes bake + 45–60 minutes in oven |
| Category | Dessert · Halloween |
| Cuisine | American |