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Swiss Meringue Ghosts Recipe

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4.1 from 5 reviews

Delightfully light and crisp Swiss Meringue Ghosts, perfect for Halloween treats or decorations. This recipe combines whipped egg whites and powdered sugar baked at low temperature to create airy, sweet meringue shapes decorated with mini chocolate chip eyes.

Ingredients

Ingredients

  • 2 large egg whites (about 2 oz)
  • 1 cup powdered sugar
  • Mini chocolate chips (for the eyes)

Instructions

  1. Combine Ingredients: In a heatproof mixing bowl, combine the egg whites and powdered sugar thoroughly to prepare for gentle heating.
  2. Heat Mixture: Place the bowl over a saucepan of gently simmering water (double-boiler style) and whisk constantly until the sugar has completely dissolved and the mixture feels smooth and warm.
  3. Whip Meringue: Remove the bowl from the heat and beat the mixture with an electric mixer on high speed until it cools completely and forms stiff, glossy peaks, indicating the meringue is ready for shaping.
  4. Prepare Piping Bag: Transfer the meringue to a piping bag fitted with a round tip for precise shaping of the ghosts and bones.
  5. Pipe Meringue Shapes: On one baking tray lined with parchment paper, pipe bone shapes. On a second tray, pipe ghosts by stacking three small mounds of meringue on top of each other—the bottom mound about 1.5 inches in diameter, with each successive mound smaller to form the body and head.
  6. Add Eyes: Press two mini chocolate chips into each ghost to create charming eyes, adding personality to each treat.
  7. Preheat Oven: Preheat your oven to 195°F (90°C) using the convection (fan-forced) mode to ensure even drying without browning.
  8. Bake: Place the trays in the oven and bake the bone shapes for 1½ hours and the ghost shapes for 2½ hours, allowing them to dry out completely without coloring.
  9. Release Steam: Open the oven door every 20 minutes during baking to release steam, which helps the meringue dry properly and become crisp.
  10. Check Doneness: Meringues are done when they easily peel off the parchment paper and feel dry and crisp to the touch.
  11. Cool and Serve: Allow the meringues to cool completely on the trays before removing. Enjoy them as a light, crisp treat or use them as spooky decorations for Halloween festivities.

Notes

  • Be sure to use clean, grease-free bowls and utensils to achieve stiff peaks.
  • Use convection mode for even drying and to avoid browning the meringues.
  • Opening the oven door regularly is key to releasing moisture, ensuring a crisp texture.
  • Store cooled meringues in an airtight container to keep them crisp.
  • If you don’t have mini chocolate chips, small dots of melted chocolate can be used to create eyes.

Find it online: https://marthatasty.com/swiss-meringue-ghosts-recipe/