7 Meringue-Ghost Desserts With Marshmallowy Centers

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Classic Ghost Meringues

Meringue-Ghost Desserts are whimsical and delightful treats that add a fun touch to any Halloween celebration. These light and airy confections resemble little ghosts, making them perfect for kids and adults alike. With just a few simple ingredients, you can whip up a batch of these sweet, crunchy meringue ghosts that are not only pleasing to the eye but also melt in your mouth!

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 225°F (107°C). This low temperature is essential for slowly drying out the meringues to achieve that characteristic crisp texture.
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent the meringues from sticking. You can also use a piping bag if you want to shape your ghosts more precisely.
3. Whip the Egg Whites: In a clean, dry mixing bowl, add the egg whites. Using an electric mixer, beat the egg whites on medium speed until they become frothy.
4. Add Cream of Tartar: Once foamy, add the cream of tartar. This ingredient helps stabilize the eggs and allows for better volume. Continue beating until soft peaks form.
5. Gradually Add Sugar: With the mixer on high speed, gradually add the granulated sugar, one tablespoon at a time. This slow addition is vital to dissolving the sugar completely and building a glossy meringue. Continue beating until stiff peaks form, and the mixture is glossy and thick.
6. Flavor the Meringue: Add the vanilla extract and gently fold it in using a spatula, being careful not to deflate the meringue.
7. Shape the Ghosts: Use a piping bag fitted with a round tip or a spoon to dollop the meringue onto the prepared baking sheet. Create ghost shapes by forming small dollops and using peaks to resemble ghostly bodies. Leave some space between each meringue as they will expand slightly as they bake.
8. Add Eyes: Place mini chocolate chips onto each meringue to create eyes. You can either press them gently into the surface or place them prior to baking.
9. Bake the Meringues: Place the baking sheet in the preheated oven and bake for about 1 to 1.5 hours, or until the meringues are crisp on the outside and can be easily lifted off the parchment without sticking.
10. Cool: Once baked, turn off the oven and let the meringues cool completely inside the oven. This step helps avoid cracking and allows them to dry fully.
11. Serve: Once completely cool, carefully remove the meringue ghosts from the baking sheet. They can be served immediately or stored in an airtight container for a few days.

Enjoy your delicious and adorable Classic Ghost Meringues as a festive treat that’s sure to be a hit at any Halloween gathering!

Chocolate-Filled Ghosts

Chocolate-Filled Ghosts are a delightful twist on traditional meringue desserts, featuring a sweet chocolate surprise hidden inside each ghostly structure. Perfect for Halloween gatherings, these airy meringues are not only visually charming but also offer a decadent treat that will satisfy chocolate lovers of all ages. Let’s bring these spooky sweets to life!

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 225°F (107°C). This controlled low temperature will guarantee that the meringues dry out properly, achieving their characteristic lightness and crispness.
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent the meringues from sticking during baking. You can also use a piping bag if you would like to form more precise ghost shapes.
3. Whip the Egg Whites: In a clean and dry mixing bowl, add the egg whites. Beat them on medium speed with an electric mixer until they become frothy and begin to form small bubbles.
4. Add Cream of Tartar: Once the egg whites are frothy, add the cream of tartar. This ingredient stabilizes the egg whites, helping to achieve greater volume. Continue whipping until soft peaks form, which means the mixture should look foamy with slight peaks that bend over.
5. Gradually Add Sugar: With the mixer on high speed, start to gradually add the granulated sugar, one tablespoon at a time. Continue whipping the egg whites until stiff peaks form and the mixture turns glossy. It should feel smooth and thick between your fingers.
6. Flavoring with Vanilla and Cocoa: Gently fold in the vanilla extract and cocoa powder using a spatula. Be careful not to deflate the meringue; this step will add flavor and a subtle chocolate hue to your meringue.
7. Shape the Ghosts: Transfer the meringue mixture into a piping bag fitted with a round tip or use a spoon to dollop meringue onto the prepared baking sheet. Use the piping bag or spoon to create ghost shapes, making sure to form peaks to resemble spooky ghostly figures. Leave space between each meringue as they will expand slightly during baking.
8. Fill with Chocolate: Before the meringues set in the oven, insert mini chocolate chips into the center of each ghost shape, or drop a few chocolate chips into the dollops before you fully cover them with more meringue to create a filled effect.
9. Bake the Meringues: Place the baking sheet in the preheated oven and bake for 1 to 1.5 hours. Watch for them to become crisp on the outside, and they should easily lift away from the parchment paper when done.
10. Cool and Serve: Once baked, turn off the oven and let the meringues cool inside the oven with the door slightly ajar for about 30 minutes. This will help to maintain their texture. Once cooled, serve the Chocolate-Filled Ghosts as a delightful treat at your Halloween celebrations!

Ghostly Meringue Pops

Ghostly Meringue Pops are an enchanting treat that combines the light and airy texture of meringue with the fun of being on a stick. These whimsical dessert pops are perfect for Halloween parties or themed gatherings, and they can be easily customized with edible decorations. With their playful shapes and light sweetness, they’ll surely be a hit with both kids and adults alike!

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 225°F (107°C). This low temperature is essential to guarantee that your meringues dry out properly and become light and crispy.
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper. This will prevent the meringues from sticking.
3. Whip the Egg Whites: In a clean mixing bowl, add the egg whites. Using an electric mixer, whip the egg whites on medium speed until frothy and small bubbles begin to form.
4. Add Cream of Tartar: Once the egg whites are frothy, add in the cream of tartar. This stabilizing agent will help your meringue maintain its structure. Continue whipping until soft peaks form, meaning the peaks should curl over slightly.
5. Incorporate Sugar: Gradually add the granulated sugar to the whipped egg whites, one tablespoon at a time, while the mixer is on high speed. Continue whipping until the mixture reaches stiff peaks and becomes glossy. It should feel smooth to the touch.
6. Flavor with Vanilla: Gently fold in the vanilla extract using a spatula. Be careful not to deflate the meringue; this step is just for flavoring your mix.
7. Shape the Pops: Using a piping bag fitted with a round tip or a spoon, create dollops of meringue on the prepared baking sheet. Shape them into ghost forms with peaks to resemble ghostly figures, leaving enough space between each for expansion.
8. Insert Lollipop Sticks: Before baking, gently insert lollipop sticks into the base of each meringue ghost, ensuring they are well anchored within the meringue.
9. Bake the Meringues: Place the baking sheet in the preheated oven and bake for 1-1.5 hours. The meringues should dry out and become crisp without browning. You’ll know they’re ready when you can easily lift them off the parchment paper.
10. Cool and Decorate: Once baked, turn off the oven and let the meringues cool in the oven with the door slightly ajar. After they’re cooled, you can decorate them with edible markers to draw spooky faces or sprinkle with popping candy for a fun, festive crunch.
11. Serve and Enjoy: Once decorated, your Ghostly Meringue Pops are ready to serve! Place them upright in a container to display at your Halloween party. Enjoy these delightful treats with friends and family!

Marshmallow Surprise Ghosts

Marshmallow Surprise Ghosts are an adorable and delicious treat perfect for Halloween. These whimsical dessert ghosts are made from fluffy marshmallows stuffed with sweet surprises and coated in a light layer of meringue to create a ghostly appearance. They’re fun to make and will delight guests with their hidden sweetness!

Cooking Instructions:

1. Prepare the Meringue: Begin by making a batch of meringue using the recipe from the Ghostly Meringue Pops section. Follow the instructions until you have smooth, glossy meringue ready to use.
2. Prep the Marshmallows: Take each large marshmallow and, using a sharp knife, carefully cut a small slit in one side of the marshmallow. Be sure not to cut all the way through; you want to create a pocket for the filling.
3. Fill the Marshmallows: Stuff each marshmallow with a few dark chocolate chips and a pinch of popping candy, if using. The chocolate adds flavor and gooeyness, while the popping candy provides a fun surprise. After filling, gently close the marshmallow by pressing the slit back together.
4. Coat the Marshmallows: Preheat your oven to 225°F (107°C). Prepare a baking sheet with parchment paper. Using a spoon or a piping bag, take the prepared meringue and coat each filled marshmallow entirely. Make sure each ghost is well-covered to create a nice shape.
5. Add Ghostly Features: As you coat the marshmallows with meringue, you can use a spoon to create peaks that resemble ghostly figures. This gives them a more spooky and fun look.
6. Insert Lollipop Sticks (Optional): If you’d like your ghosts on a stick, gently insert lollipop sticks into the bottom of each marshmallow before baking.
7. Bake the Ghosts: Place the baking sheet in the preheated oven and bake the stuffed meringue-coated marshmallows for about 1 hour, or until they are dry to the touch and lightly golden.
8. Add Edible Eyes: Once the ghosts are done baking, allow them to cool completely. Once cool, use a little bit of melted chocolate to attach edible eyes to the ghosts, giving them a fun and spooky expression.
9. Serve: Arrange the Marshmallow Surprise Ghosts on a platter and serve them at your Halloween gathering. Enjoy the fun of revealing the sweet surprises inside!

Spooky Swirled Meringue Ghosts

Spooky Swirled Meringue Ghosts are a delightful Halloween treat that combines the airy texture of meringue with a fun and spooky design. These whimsical ghosts are perfect for decorating your dessert table or for party favors. With their sweet flavor and charming appearance, they’re sure to be a hit with both kids and adults!

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 200°F (93°C). This low temperature is perfect for drying out the meringue without browning it.
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper. You can draw ghost shapes on the parchment as a guide to help you create the right shape while piping.
3. Make the Meringue: In a clean mixing bowl, add the egg whites and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
4. Add Sugar Gradually: Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture on high speed. Beat until the meringue reaches stiff peaks and becomes glossy. This may take about 5-7 minutes.
5. Blend in Vanilla: Once the sugar is fully incorporated and the meringue is stiff, gently fold in the vanilla extract until fully combined.
6. Divide and Color the Meringue: Divide the meringue into two separate bowls. In one bowl, add a few drops of black food coloring and fold until you achieve a uniform color. In the second bowl, add purple food coloring to create another spooky color. Adjust the colors as desired.
7. Create Swirls: To create a swirled effect, scoop the black and purple meringue into separate piping bags. If you don’t have piping bags, you can use zipper bags and cut a small corner off to pipe. Lay both bags side by side in a larger piping bag fitted with a large round tip (such as a Wilton 1A).
8. Pipe the Ghost Shapes: Pipe ghost shapes onto the prepared baking sheet, using the drawn outline as a guide. Start with the base and create a rounded shape that tapers at the top. Use a spoon or a spatula to add little peaks to give the ghosts some texture.
9. Add Eyes: Gently press two edible eyes onto each ghost while the meringue is still wet.
10. Bake the Meringues: Place the baking sheet in the oven and bake for about 1.5 to 2 hours, or until the meringues are dry to the touch and can be easily lifted off the parchment paper without sticking. Turn off the oven and let them cool completely inside the oven with the door ajar.
11. Serve and Enjoy: Once the spooky swirled meringue ghosts have cooled, they are ready to be served. Enjoy these delightful treats at your Halloween gathering or as a festive snack!

These meringue ghosts make for a fun and festive dessert that everyone will love!

Meringue Ghost Cupcakes

Meringue Ghost Cupcakes are an adorable and festive treat perfect for Halloween gatherings or themed parties. These moist and fluffy cupcakes are topped with delightful swirls of meringue that resemble little ghosts, making them not only tasty but also fun to look at. The combination of cake and meringue provides a delightful contrast in texture, while the spooky decor adds a whimsical touch to your dessert table.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
2. Blend Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well to incorporate everything.
3. Cream Butter and Add Milk: In a large mixing bowl, beat the softened butter until creamy. Gradually add the dry mixture while alternating with the milk. Mix until smooth and well combined. Stir in the vanilla extract.
4. Prepare Egg Whites: In a separate, clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining granulated sugar (3/4 cup) and cream of tartar. Continue beating until glossy stiff peaks form — this will take about 5-7 minutes.
5. Mix in Meringue: Gently fold the meringue into the cupcake batter. Be careful not to deflate the meringue; use a spatula and fold until just combined.
6. Fill Cupcake Liners: Spoon or pipe the cupcake batter into the prepared liners, filling each about 2/3 full.
7. Bake the Cupcakes: Place the muffin tin into the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
8. Make the Meringue Topping: While the cupcakes are cooling, prepare the meringue ghost topping by following the meringue ghost recipe steps (steps 3-8 from the Spooky Swirled Meringue Ghosts section). This includes beating egg whites and sugar to stiff peaks and coloring the meringue black if desired.
9. Pipe Ghosts on Cupcakes: Once the cupcakes are completely cooled, use a piping bag fitted with a large round tip to pipe the meringue on top of each cupcake, forming a ghost shape.
10. Decorate with Edible Eyes: Place two edible eyes on each meringue ghost to complete the spooky look.
11. Serve and Enjoy: Your Meringue Ghost Cupcakes are now ready to be served! Enjoy this delightful Halloween treat with friends and family.

Ghostly Meringue Casserole

Ghostly Meringue Casserole is a delightful, spooky dessert perfect for Halloween festivities. This unique dish combines a rich, creamy base with light and airy meringue that is transformed into adorable ghost shapes on top. With a mix of flavors and textures, this casserole is not only delicious but also adds a playful element to your dessert table, making it a crowd-pleaser for guests of all ages.

Cooking Instructions:

1. Prepare the Oven: Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper.
2. Make the Cream Cheese Mixture: In a mixing bowl, beat the cream cheese and granulated sugar until smooth and well combined. Add in the vanilla extract and mix until incorporated. Set aside.
3. Whip the Heavy Cream: In a separate large bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar while continuing to whip until stiff peaks are achieved. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
4. Prepare the Meringue: In a clean, dry bowl, whisk the egg whites with the cream of tartar until soft peaks form. Gradually add the granulated sugar (1 cup) while whisking until the meringue is glossy and holds stiff peaks.
5. Combine Mixtures: Gently fold the meringue into the cream cheese mixture. Be careful not to deflate the meringue; use a spatula and fold until just combined.
6. Assemble the Casserole: Transfer the combined mixture into a baking dish, smoothing the top with a spatula.
7. Pipe Meringue Ghosts: Using a piping bag fitted with a large round tip, pipe ghost shapes on top of the casserole. Make sure to create little peaks for a ghostly effect.
8. Bake the Casserole: Place the baking dish in the preheated oven and bake for about 1 1/2 hours or until the meringue is dry and lightly golden.
9. Cool and Decorate: Allow the casserole to cool at room temperature. Once cooled, place the edible eyes on each of the ghost meringues to give them a spooky look.
10. Serve: Once fully cooled, refrigerate for at least 1 hour before serving. Cut into squares and enjoy this delightful and ghostly treat!