Elle Townsend – Spooky Ghost Meringues

These 3 ingredient ghostly meringues make a wonderfully simple edible craft project, perfect for whipping up some ghoulish characters this Halloween!


You Will Need:

- 4 egg whites

- 250g caster sugar

- Black food colouring

Makes 15-20 meringues  

How To Make:

1. Preheat oven to 95°C/75°C fan/Gas mark 1/4 and line a large baking tray with non-stick baking parchment.

2. Weigh the caster sugar into a small mixing bowl and set aside until needed.

3. Place the egg whites into the bowl of a stand mixer with a whisk attachment or into a large mixing bowl.

4. Whisk the egg whites until thick, white and fluffy.


5. Continue to whisk the egg whites whilst gradually adding the caster sugar, one dessertspoonful at a time.

6. Continue to whisk the meringue until stiff peaks form.

7. Place one spoonful of the meringue mixture into a small mixing bowl, set the remaining mixture aside.

8. Add a little black food colouring to the small mixing bowl and fold into the meringue. Depth of colour varies from brand to brand so add as much colouring as you need to reach the desired tone. Set the black meringue aside for adding finishing detail to the meringue ghosts.

9. Spoon or pipe the white meringue mixture onto the prepared baking tray, the crazier the shapes the more characterful the little ghosts will be! Space the ghosts evenly across the tray- they will expand slightly during baking.


10. Use a fine paintbrush to add eyes and mouths to the ghosts.


11. Bake in the oven for 1 hour, until the meringues can be lifted cleanly away from the baking parchment, then turn off the oven and allow the meringues to cool completely in the oven.

12. Once cool the meringues are ready to serve and should be crisp on the outside with a soft gooey centre.


Top Tips:

- For best results use fresh eggs, protein in egg white breaks down with age.

- If baking with children looks for natural food colourings rather than colourings that contain e-numbers.

- Position the baking tray in the lower half of your oven to allow the heat to circulate evenly.

- The meringues can be stored in an airtight container for a couple of weeks if you would like to get ahead.


A huge thank you to Elle Townsend for this lovely recipe! If you’re interested in seeing any of her other lovely makes then check out her Instagram feed where she regularly posts the most incredible food!

Will you be making Elle’s sppoky ghost meringues? We’d LOVE to see if you give these a try, so don’t forget to #Trimcraft and tag @elle_jane_ when uploading to social media, and to share your yummy makes in the Inspiration area.

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