Ghost meringues aren’t just a sweet treat—they’re an exercise in patience and whisper-light finesse. The quiet crunch they make as you bite into them feels almost like a secret being shared. I love how they seem to vanish on your tongue, leaving only a faint, sugary memory.

Why These Whispered Crisps Keep Calling Me Back

They remind me of childhood ghost stories—fragile, fleeting, a whisper of sweetness that lingers. Every batch feels like a quiet little victory, a whisper from the kitchen. Plus, they’re so easy to hide in a jar, perfect for sneaking a bite without fuss.

Breaking Down the Whispering Ingredients

Egg whites: The heart of the meringue—must be impeccably clean, free of yolk or grease, to whip into firm peaks.
Granulated sugar: Sweetens and stabilizes the foam—go slow for glossy, stiff peaks.
Vanilla extract: A touch of warmth—optional but adds depth.
Lemon zest: Brightens the flavor—use sparingly for a subtle zing.
Cornstarch (optional): Helps keep the meringue dry—dust into whites if humid.
Cream of tartar (optional): Stabilizes whites—just a pinch for extra lift.
Food coloring (optional): Adds ghostly hues—use very sparingly for a whisper of color.

Tools for Whispering Meringues

Electric hand mixer: Whips the egg whites into stiff peaks efficiently.
Piping bag or spoon: Shapes the meringues with precision or rustic charm.
Baking sheet with parchment paper: Provides a gentle, non-stick surface for drying out.
Oven: Dehydrates the meringues slowly, preserving their delicate structure.

Crafting the Ethereal Whisper: Step-by-Step for Ghost Meringues

Step 1: Preheat your oven to 90°C (195°F).

Step 2: Line a baking sheet with parchment paper—no non-stick sprays, just good paper.

Step 3: In a clean, dry bowl, whip egg whites until soft peaks form—about 3 minutes on medium speed.

Step 4: Gradually add sugar, a tablespoon at a time, while beating, until stiff, glossy peaks develop—about 5 minutes.

Step 5: Spoon or pipe dollops onto the prepared sheet, leaving plenty of space.

Step 6: Bake for 1.5 hours. The meringues should crackle and lift easily from the paper.

Step 7: Turn off the oven, leave the door ajar, and let the meringues dry out for another hour.

Step 8: Once cool, they should be crisp and fragile—almost whisper-like when you break them.

Tips from the Shadowy Kitchen: Meringue Checks

The meringue should be glossy and hold stiff peaks, not droopy.
When baked, they should sound crackly and feel light as air.
No moisture should remain—if sticky or soft, bake longer in the oven.
Ensure no yolk contaminates the whites; yolk ruins the fluff.

Avoiding the Echoes of Mistakes

Yolks or grease in the whites.? Use a clean, dry bowl—any grease or moisture prevents stiff peaks.
Insufficient drying, leaving them chewy.? Bake longer if meringues feel soft or sticky.
Sudden temperature changes.? Don’t open the oven door early—this causes cracks.
Adding sugar all at once.? Add sugar gradually—rushing causes collapse.

Ghost Meringues

Ghost meringues are delicate, whisper-light treats made by whipping egg whites into glossy peaks and baking them slowly until crisp and airy. Their fragile, crackling exterior gives way to a melt-in-your-mouth sweetness, resembling fleeting ghostly apparitions. These ethereal bites are perfect for hauntingly sweet moments or spooky celebrations.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2

Total Time 2

Course: Main Course

Cuisine: Dessert

Calories: 50

Ingredients Equipment Method Notes

Ingredients

3 large egg whites must be impeccably clean and free of yolk or grease
1/2 cup granulated sugar add gradually for best results
1/2 teaspoon vanilla extract optional, for depth of flavor
1 teaspoon lemon zest brightens the flavor
1/4 teaspoon cream of tartar optional, stabilizes the whites
Food coloring a few drops food coloring use very sparingly for a whisper of color

Equipment

Electric hand mixer
Piping bag or spoon
Baking sheet with parchment paper
Oven

Method

Preheat your oven to 90°C (195°F) and line a baking sheet with parchment paper.
In a clean, dry bowl, whip the egg whites using an electric mixer on medium speed until soft peaks form, about 3 minutes. You should see gentle peaks that curl over at the tips.
Sprinkle in the cream of tartar, then gradually add the sugar a tablespoon at a time while beating continuously. Continue until the mixture is glossy and holds stiff, shiny peaks, about 5 minutes.
Gently fold in the vanilla extract, lemon zest, and a tiny amount of food coloring if desired, just until evenly distributed. The mixture should remain glossy and stiff.
Spoon or pipe dollops of the meringue onto the prepared baking sheet, leaving plenty of space between each. You can create small peaks or rounded shapes, depending on your preference.
Bake in the preheated oven for 1.5 hours until the meringues crackle gently and lift easily from the parchment. They should sound crisp and feel light when touched.
Turn off the oven, slightly prop open the door, and let the meringues dry out for an additional hour. This helps eliminate residual moisture and ensures they stay crisp.
Once cooled completely, gently lift the meringues off the parchment paper. They should be fragile, airy, and almost whisper-light to the touch.

Notes

Ensure no yolk or grease contaminates the whites to achieve perfect stiff peaks. Baking longer ensures crispness, especially in humid environments. Handle with care—they are delicate and break easily.

These ghost meringues are a quiet marvel, a faint echo of sweetness and crunch. They’re perfect for when you want a light, airy treat that feels a bit mysterious. Personalize with a dash of vanilla or a hint of lemon zest to make them yours. Keep them in an airtight jar and enjoy the whisper of sweetness whenever you need a delicate lift.

Daniel Whitaker

Hi, I’m Daniel Whitaker, the voice and recipe developer behind Broth Psychologist. I’m so glad you’re here. This little corner of the internet started as a way for me to share comfort through cooking, but it has grown into something much deeper.