Meringue Ghost Pops
Meringue Ghost Pops
Crispy, marshmallowy meringue ghosts piped onto lollipop sticks—party-perfect and make-ahead friendly.
Ingredients
- 3 large egg whites (room temp)
- ¼ tsp lemon juice or cream of tartar
- ¾ cup granulated sugar (150 g; superfine dissolves fastest)
- Candy eyeballs
- Lollipop sticks (20–24)
Start with a spotlessly clean bowl/whisk—any grease or yolk keeps whites from whipping.
Directions
- Prep & preheat: Heat oven to 225°F (110°C). Line two baking sheets with parchment. Arrange lollipop sticks on the sheets, leaving the handle end clear. Dab a little meringue under each stick tip later to “glue.”
- Whip the whites: In a stand mixer (or with a hand mixer), beat egg whites on medium speed until foamy (30–60 sec). Add the lemon juice. Increase to medium-high and beat to soft peaks.
- Add sugar gradually: With the mixer running, slowly rain in the sugar—about 1 Tbsp every 10–15 seconds—until all is added. Continue beating 2–4 minutes until the meringue is stiff, glossy, and thick. Rub a bit between fingers; it should feel mostly smooth (not gritty).
- Pipe ghosts: Transfer to a pastry bag fitted with a round tip (#10–12). Pipe a small dot to glue the stick tip down, then pipe a swirl stack over the stick end (about 2–2½ in tall). Gently lift at the top to make a point.
- Bake low & slow: Bake at 225°F for 1 hour, rotating pans halfway. Turn the oven off and leave the meringues inside with the door closed for an additional 45–60 minutes to dry. They should lift cleanly and feel crisp.
- Decorate: Once cool, press on candy eyes. If needed, use a tiny dot of melted white chocolate or corn syrup as “glue.”
- Store: Keep in an airtight container at cool room temp up to 5 days. Avoid humidity.
Humid day? Dry in the oven longer with the door cracked slightly using a wooden spoon.
Tips & Variations
- Color them: Tint a portion of meringue orange or green for festive swirls.
- No pastry bag? Fill a zip-top bag and snip a ½-inch corner.
- Make minis: Skip sticks; pipe small ghosts and bake 50–55 minutes.
Troubleshooting
- Weeping beads: Sugar was added too fast; add gradually next time.
- Sticky after cooling: Return to a 200–225°F oven 10–15 minutes to re-dry.
Serving Info
| Yield | 20–24 pops |
| Bake/Dry Time | 1 hr bake @ 225°F + 45–60 min dry |
| Total Time | ~2 hours |
| Category | Dessert · Halloween |
| Cuisine | American |