Halloween Meringue Ghosts

Whoooh whooooh’d be scared of these crunchy, creamy little treats? Us, to be honest – we’d swear their eyes followed us around the room, until we solved our case of the spooks… by eating them.


  • 4 large egg whites
  • 225g caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • Black food colouring


  1. Preheat the oven to 140˚C/Gas 1. Line two large baking sheets with baking parchment.
  2. Put the egg whites in a clean, dry bowl and whisk to stiff peaks using a hand mixer. Add one tablespoon of sugar and whisk back up to stiff peaks.
  3. Continue adding sugar tablespoon by tablespoon, and whisking, until all the sugar has been used and the meringue is smooth and firm, then fold in the cornflour and vinegar.
  4. Spoon the meringue into a piping bag fitted with a large round nozzle. Holding the bag vertically, squeeze and pull the bag upwards slowly to make your first ghost, making sure each one is 6-7cm high and ends with a point. Repeat until all the meringue has been used.
  5. Bake for 1 hour, until the meringues are crisp and easy to peel off the parchment, then turn off the oven and leave them inside to cool completely.
  6. Once completely cool, paint on the eyes and mouths with black food colouring using a food-safe decorating brush.