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Little Ghost Meringues

Crisp, hollow meringue ghosts with chocolate-chip eyes. Naturally gluten-free and they keep for a week in a tin.

Baking sheet of little white ghost meringues with chocolate-chip eyes
Prep time
2 hr 15 min
Serves
24
Difficulty
Medium
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Crisp, hollow little ghosts with two chocolate-chip eyes, piped in one motion with a plain round tip. They are naturally gluten-free, cost almost nothing, and keep for a week in a tin.

Ingredients

Tick items off as you go.

Instructions

  1. Heat oven to 225°F (110°C). Line two sheets with parchment.
  2. Beat the whites with the cream of tartar and salt to soft peaks.
  3. Add the sugar one tablespoon at a time, beating until the meringue is stiff, glossy, and no longer gritty between your fingers. Beat in the vanilla.
  4. Pipe tall blobs with a plain round tip, lifting sharply at the end to pull a little peak.
  5. Press two chocolate chips into each for eyes.
  6. Bake 1 hour 45 minutes, then turn the oven off and leave them inside to dry another hour without opening the door.

Why it works & making it ahead

Humidity is the enemy — bake these on a dry day or they will weep. Beat the sugar in one spoonful at a time until you cannot feel a grain between your fingers, then stop. The hour of drying in the switched-off oven is what makes them hollow, so resist opening the door.

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Humidity is the enemy. Bake these on a dry day and store in an airtight tin.

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