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Ghost meringues
Dessert

Ghost meringues

White meringue blobs baked long at low heat until dry and light inside. Chocolate dots for eyes. They keep for a couple of days in a dry container.

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Rate:
135 min total
12 servings
Easy

Ingredients

servings
Units
  • 4 stk egg whites
  • 7.1 oz sugar
  • ½ tsp lemon juice
  • 1 knsp salt
  • about 1.1 oz dark chocolate

Instructions

  1. 1

    Whip the meringue

    1. Preheat the oven to 100°C / 210°F.
    2. Line two baking sheets with parchment paper.
    3. Whisk the egg whites, lemon juice and salt to soft peaks.
    4. Add the sugar a little at a time while whisking until the meringue is glossy and thick.
    5. The meringue should hold stiff peaks when you lift the whisk.
    15 min
    Room temperature
    BowlMixer
  2. 2

    Shape the ghosts

    1. Pipe the meringue with a round tip — or use two spoons.
    2. Pipe or drop blobs about 6 cm tall with a wide base and pointed top.
    3. Leave good space between them.
    10 min
    Room temperature
    PipingBagBakingSheet
  3. 3

    Bake and dry

    1. Bake for 1 hour and 30 minutes at 100°C / 210°F.
    2. The meringues should release easily from the paper and feel dry on the outside.
    3. Turn off the oven and leave them inside with the door ajar for 30 minutes.
    90 min
    100°C
    OvenBakingSheet
  4. 4

    Add eyes

    1. Melt the chocolate gently in a bain-marie or briefly in the microwave.
    2. Dip a toothpick tip in chocolate and make two small dots as eyes on each ghost.
    3. Let the chocolate set at room temperature.
    10 min
    Room temperature
    Bowl

Explore more

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Details

Nutrition

Calories

85kcal

Protein

1g

Fat

1g

Carbs

19g

Serving Size

1stk

Dietary

Allergens

Egg

Serving

Suggestions

  • • Serve the same day or the day after. They are crisp when the air is dry.

Drink Pairings

  • • tea: Chamomile tea.

Side Pairings

  • • Berries.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: Room temperature
  • • Method: Store in a closed tin with a piece of paper towel in the bottom. Avoid moisture.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C
  • • Method: Freeze in a container. Thaw at room temperature — they soften if thawed in the oven.

Tips

Preparation

  • • Rain and high humidity make meringue harder. Try baking on a dry day if it weeps.

Cooking

  • • Meringue must be completely dry inside. It should not feel sticky when you break it.

Serving

  • • Chocolate eyes melt if the ghosts sit in a warm room too long — add them shortly before serving.

Variations

Flavor

  • A touch of vanilla in the meringue gives milder flavor without changing the color.

Method

  • Egg whites whip better with no fat in the bowl. Dry bowl and whisk before use.

Author

C

Camilla

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Author

C

Camilla