Ghost Meringues

Happy Halloween!!


These are the cutest little things ever, and super easy to make! You can even color them, or flavor them as well.


  • 3 large egg whites
  • 1/2 tsp cream of tarter
  • 3/4 cup sugar
  • Black Gel Pen
  • Sprinkles for display
    • NOTE: when making meringues, make sure the eggs are at room temperature and you do not make them on a humid day!


  • Preheat oven to 200 degrees F
  • Line a baking sheet with parchment paper
  • Beat egg whites and cream of tarter together with an electric mixer or kitchen aid on medium, until frothy. (Make sure NOT to get any yokes in the whites!)
  • Beat in the sugar, I also added a tbsp of vanilla extract. Beat until stiff peaks form, 5-6 minutes
  • Transfer meringue into a pastry bag, a large freezer bag works as well if you do not have one. I did not use a tip, and found a large round hole works best.
  • Pipe 1 inch swirls onto parchment paper leaving 1/2 inch in between for rising room.
  • Bake until Dry. Mine took almost 2 hours because I made them rather large.
  • It is important not to open the oven during the cooking process
  • Transfer onto a baking rack and let cool completely
  • Draw eyes and mouth using gel pen
  • Coat a serving platter with your jimmies, and place ghosts on top
  • Serve and Enjoy!

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