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Meringue Ghosts for Your Little Monsters

Preparation Time
15 minutes

Cooking Time
50 minutes

Makes 10-16 ghosts, depending on the size

Allergy Information
Gluten Free, Wheat Free, Vegetarian


  • 2 egg whites (use the egg yolks to make our mayonnaise, or add to scrambled egg mix)
  • 100g caster sugar
  • 2 squares of chocolate
  • A piping bag is needed for this recipe


  1. Preheat the oven to 100C, 220F, gas mark 1/4. Line a baking tray with greaseproof paper.
  2. Place the egg whites into a clean mixing bowl and whisk with a hand-whisk, until stiff peaks are formed.
  3. One tablespoon at a time add the sugar, whisk then repeat until all the sugar has been added and mix for approximately 5 minutes, until a stiff peak is formed again (to test, try carefully tipping the bowl upside down – the mixture should stay put and not fall out!).
  4. Fill the piping bag with the meringue mixture and cut the tip of the bag to about the size of a 50p piece. Squeeze the mixture out onto the greaseproof paper and pull up as you squeeze it, finishing with a pointy ghost-shaped tip, leaving about 1cm between each meringue.
  5. Once you have piped all the ghosts, bake in the oven for 40 – 50 minutes until they are easy to peel off the paper - if the mixture is still sticking, pop them in for a little longer.
  6. Once they are cooked, remove from the oven and let them cool.
  7. Melt the chocolate by adding it to a heatproof bowl and set this over a saucepan of boiling water. Once melted, use a toothpick to draw eyes and a mouth on each meringue.
  8. Leave to cool before serving.

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