Halloween Meringue Phantoms

As the count down to Halloween night begins, so does my research for delicious autumn recipes, edible spooky decors and interesting tit bits about this and that, that I collect on the way…whether you’re hosting the most terrifying hallowe’en party in history or a more magical and cuter version for kids, these tasty phantom meringues will bring smiles of delight! Add them to your lemon meringue cupcakes, pile them up onto a large cake stand or surround your jack’o lanterns with them, I guarantee you’ll keep your guests enchanted…

Cute Halloween meringue phantoms
Cute halloween meringue phantoms

In folklore, a ghost (also known as a phantom or a poltergeist) is known to be the spirit of a dead person that can appear in front of the living. Usually described as solitary, human-like presences, ghosts are believed to haunt specific places such as grave yards, objects or even people they were associated with in life. There are many different beliefs about ghosts depending on religion, tradition and culture, yet at hallowe’en the most common belief is that these spirits come back from the grave to haunt the living. Ghosts are hence depicted as awe inspiring, mystical beings that generate fear…which is what Hallowe’en is all about after all!

These meringues are quick and easy to make, so you can’t go wrong.. enjoy!


Cost: +
Difficulty: +


  • 3 large eggs (only use the egg whites)
  • 50g icing sugar
  • 50g caster sugar
  • a few drops natural vanilla essence
  • edible black food colouring
  • a paintbrush

Preheat the oven to 150°C, then lower to 120°C when you put in your meringues. Place a sheet of baking paper onto a large tray.

Separate the yokes from the egg whites taking care not to get any egg yokes in them. Keep only the whites. Beat them until stiff then add the sugar and vanilla extract. Beat again until smooth and silky. Put your egg whites into a piping bag (chose a large nozzle as the egg whites are quite thick) and pipe your little phantoms onto the baking tray, making round movements.

Bake at 120°C for 20 minutes and then lower the heat to 90°C for another 1h.

Once your phantom meringues are done, take them out of the oven and let them cool off for 30 minutes before decorating them. Paint little faces on them with edible black food colouring.

phantom meringues
Phantom meringues


Looking forward to seeing you here next time…








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