Recipes from Maria's Kitchen

Meringue Ghosts

Yield: Makes about 20 ghosts

Boo! Make these sweet and spooky ghosts as a light sweet treat or as a stunning cupcake topper for Halloween. Dried blueberries or currants create the ghosts' eyes and mouths.


3/4 cup sugar

1 1/2 teaspoon cornstarch

3 egg whites

1 teaspoon lemon juice

2 tablespoons dried blueberries and/or dried currants


1. Preheat the oven to 325F. Line a baking sheet with parchment paper.

In a small bowl, whisk together sugar and cornstarch; set aside. Using an electric mixer, whip egg whites on medium-high speed until soft peaks form, about 3 minutes. Continue to whip, gradually adding sugar mixture 1 tablespoon at a time, until stiff peaks form. Beat in lemon juice.

2. Spoon mixture into a large piping bag or a large resealable plastic bag. Cut open tip of piping bag about 1/2 inch wide. Pipe ghost mounds about 2 inches high onto the prepared baking sheet. Use dried blueberries and/or currants to make eyes and mouths.

3. Place in the oven and lower heat to 225F. Bake for 1 hour. Turn the oven off and prop the door open, using a wooden spoon to keep the door open if needed. Let meringues cool completely in the oven. Meringue ghosts will keep in an airtight container at room temperature for up to 3 days.


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