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Meringue Ghosts
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Meringue Ghosts
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Need a Sweet Scare this Halloween?  These meringue ghosts are what you need!  Quick to whip up, fun to pipe, and the kids will love helping to make their spooky faces!

Prep time
Bake/Cook time
20 - 24 Meringues
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Meringue Ghosts
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
20 - 24 Meringues



  1. Preheat oven to 200°F. Line a baking sheet with parchment paper or a Silpat.  Set aside.
  2. Using a handheld or stand mixer, beat egg whites and cream of tartar on medium speed until soft peaks form.  Slowly add in sugar a little at a time and increase mixer speed to high.  Continue to beat until stiff peaks form, 5 to 7 minutes.
  3. Place meringue mixture in a piping bag fitted with a large round tip. Pipe swirls on prepared baking sheet. Bake meringues until dry, roughly 1 hour. After an hour, turn off oven and allow meringues to dry completely in cooling oven.
  4. When cool, pipe eyes and mouths onto meringue ghosts with black icing gel.  Keep stored in air-tight container.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

This Meringue Ghosts recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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