Meringue Ghosts and Bones

Adorable ghostly and ghastly meringue couldn’t be easier (or tastier). You’ll love the sweet, crunchy, light flavor. And they are so easy to decorate with. Put them atop a cake, cupcake, or cookie for an easy and impressive decoration.

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Meringue Ghosts and Bones

Yield: 20-24 merinuge ghosts or bones depending on size


  • 4 large egg whites
  • 1/2 tsp cream of tartar
  • 1 cup sugar
  • 1/2 tsp pure vanilla
  • Candy Eyes


  1. Preheat oven to 200 degrees.
  2. Place racks in upper and lower thirds in the oven. Line two baking sheets with silicone baking mat or parchment paper.
  3. In a clean, cool bowl of an electric mixer place the egg whites and beat with the whisk attachment at a medium speed until foamy.
  4. Stir in cream of tartar and continue beating until mixture is fluffy, and holds soft peaks.
  5. Gradually add in sugar and mix until stiff peaks (don't fall when the whisk is pulled straight up) are formed.
  6. Beat in the vanilla. Rub a small portion of the meringue between your fingers to ensure you can't feel any sugar grains, if you do, keep beating until it is completely smooth.
  7. Spoon meringue into a large pastry bag with a 1/2 inch decorating tip.
  8. To make the ghosts: begin piping in one spot, and slowly raise the tip up while squeezing the meringue from the bag. Place the candy eyes on the side of the ghost
  9. To make the bones: begin piping one the top corner and form the top, pull down the middle and then make the bottom all while keeping the bag at the same height.
  10. Bake for 90 minutes, the meringue will look dry and and crisp on the outside. If you notice them starting to brown, turn the oven off.
  11. Once they are done cooking, crack the oven door and leave the meringues to dry out for several hours.

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