Ghost Meringues

Ghost Meringues


  • 4 egg whites, room temperature
  • ½ teaspoons cream of tartar
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Melted semisweet chocolate


  • Preheat oven to 225 degrees Fahrenheit.
  • Beat the egg whites until foamy and add the cream of tartar.
  • Gradually add vanilla extract and half the granulated sugar.
  • Add the remaining sugar and beat 5 minutes until stiff peaks form.
  • Bake in the oven for 2 hours.
  • Turn off the heat and prop the oven open. Keep it in the oven one more hour.
  • Cool.
  • Fill a pastry bag fitted with a small round tip with semisweet chocolate. Pipe eyes and mouth on each ghost.


Makes approximately 2-3 dozen meringues