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A recipe for cinnamon ghost meringue that's easily the most hilarious Halloween dessert.
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5 from 2 votes

How to Make Ghost Mini Meringue - Halloween Treats

A recipe for cinnamon ghost meringue that's easily the most hilarious Halloween dessert.
Prep Time 15 minutes
Cook Time 2 hours
Resting time 15 minutes
Total Time 2 hours 30 minutes
Servings 12 Ghosts
Cost $4/ 3€


  • 120 g egg whites about 4 eggs
  • 200 g sugar superfine
  • 25 g cornstarch
  • 1 tsp cinnamon ground
  • 1+½ tsp lemon juice
  • ½ tsp vegetable oil or spray oil
  • 1 tbsp dark chocolate for making the faces


  • Weigh everything first and have all the ingredients ready to go. Have a baking tray lined with parchment paper, and a container to hold the piping bag ready. Set the oven temperature to 100°C/212°F
    All the ingredients ready to go for the meringe.
  • Blend the sugar in the food processor for 1-2 minutes or until it's powdery and superfine.
    Sugar blended in the food processor to achieve super fine sugar.
  • Add a tiny pinch of salt to the egg whites and start mixing with the whisk attachment on medium speed.
    Blending the egg whites.
  • Once the egg whites are frothy (about 1 minute) add ⅕ of the sugar and continue whisking. Whisk for about 2 minutes then add the second fifth of the sugar.
    Adding the sugar in batches.
  • Continue mixing until all parts the sugar have been added. Continue mixing until you cannot see any grains of sugar in the mixture and stiff peaks have formed.
    Egg whites whipped to stiff peaks.
  • Stop the mixer and remove the bowl. Add the cornstarch and cinnamon and carefully mix with a spatula, taking care not to knock out any air. Add the lemon juice and continue to mix.
    Adding the cinnamon and cornstarch to the meringue.
  • Transfer to a piping bag and cut a large tip at the end.
  • Place a tiny bit of meringue at the corners of the tray to keep the parchment paper from sticking. Brush the tray with a thin layer of oil. If you're using a Silpat you can skip this step.
    Adding a bit of meringue to the corners to keep the parchment paper to the tray.
  • Pipe the meringue straight up in 3 tear drop shapes. Pull up quickly at the end to get the curl at the top.
    Piping the meringue in 3 bursts.
  • Use a small spoon with an upwards motion to make little arms for the ghost. Push in slightly and pull up quickly with the spoon.
    Using a spoon to make the arms of the ghosts.
  • Bake right away for 2-2+½ hours with a spoon holding the door open. Check frequently and turn the tray when they're halfway.
  • When the meringues are done they will be ideally bright white with a crisp exterior and marshmallowy on the inside. You can use a toothpick to check if they're done.
    Once finished, turn off the oven and leave them in the oven with the door open to continue drying for about 15 minutes.
    The ghost meringues baked.
  • Warm up a bit of chocolate in the microwave or over a bain marie. Use a toothpick to paint the face of the ghosts. Enjoy!
    The finished ghosts with painted faces.


If you add the sugar all at once the sugar will not properly dissolve in the meringue and you will get a leaky meringue. 
If your oven won't turn on while the door is open, they will cook faster. Check the meringues frequently. Mine were done after 1 + 10 minutes.
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