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A little ghost cinnamon meringue

How to Make Ghost Meringue - Halloween Treats

A recipe for cinnamon ghost meringue that's easily the most hilarious Halloween dessert.
5 from 2 votes
Prep Time 15 mins
Cook Time 2 hrs
Resting time 15 mins
Total Time 2 hrs 30 mins
Course Dessert, Sweet Treat
Cuisine French
Servings 12 Ghosts

Equipment

  • Stand mixer with whisk attachment
  • Silpat or parchment paper
  • Piping bags
  • Food processor

Ingredients
  

  • 120 g egg whites about 4 eggs
  • 200 g sugar superfine
  • 25 g cornstarch
  • 1 tsp cinnamon ground
  • 1+½ tsp lemon juice
  • ½ tsp vegetable oil or spray oil
  • 1 tbsp dark chocolate for making the faces

Instructions
 

  • Weigh everything first and have all the ingredients ready to go. Have a baking tray lined with parchment paper, and a container to hold the piping bag ready. Set the oven temperature to 100°C/212°F
    All ingredients ready to go.
  • Blend the sugar in the food processor for 1-2 minutes or until it's powdery and superfine.
    Sugar that has been blended to become superfine.
  • Add a tiny pinch of salt to the egg whites and start mixing with the whisk attachment on medium speed.
    Blending the egg whites.
  • Once the egg whites are frothy (about 1 minute) add ⅕ of the sugar and continue whisking. Whisk for about 2 minutes then add the second fifth of the sugar.
    Adding the sugar in stages to the egg whites.
  • Continue mixing until all parts the sugar have been added. Continue mixing until you cannot see any grains of sugar in the mixture and stiff peaks have formed.
    Stiff peaks egg whites
  • Stop the mixer and remove the bowl. Add the cornstarch and cinnamon and carefully mix with a spatula, taking care not to knock out any air. Add the lemon juice and continue to mix.
    Adding the cinnamon and cornstarch to the meringue
  • Transfer to a piping bag and cut a large tip at the end.
  • Place a tiny bit of meringue at the corners of the tray to keep the parchment paper from sticking. Brush the tray with a thin layer of oil. If you're using a Silpat you can skip this step.
    Using the meringue to stick the paper to the tray.
  • Pipe the meringue straight up in 3 tear drop shapes. Pull up quickly at the end to get the curl at the top.
    Piping the meringue in 3 teardrop shapes.
  • Use a small spoon with an upwards motion to make little arms for the ghost. Push in slightly and pull up quickly with the spoon.
    Using a spoon to make the arms.
  • Bake right away for 2-2+½ hours with a spoon holding the door open. Check frequently and turn the tray when they're halfway.
  • When the meringues are done they will be ideally bright white with a crisp exterior and marshmallowy on the inside. You can use a toothpick to check if they're done.
    Once finished, turn off the oven and leave them in the oven with the door open to continue drying for about 15 minutes.
    Meringues ready to go.
  • Warm up a bit of chocolate in the microwave or over a bain marie. Use a toothpick to paint the face of the ghosts. Enjoy!
    Painting their faces with chocolate.

Notes

If you add the sugar all at once the sugar will not properly dissolve in the meringue and you will get a leaky meringue. 
If your oven won't turn on while the door is open, they will cook faster. Check the meringues frequently. Mine were done after 1 + 10 minutes.
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