Ghost Mini Meringues

Ghost meringues recipe Ghost meringues recipe
20 people 30 minutes 15 minutes


  • 200 g Caster Sugar
  • 0.5 tsp Corn Flour
  • 3 large Egg Whites about 100g in total
  • 3 tsp Food Colouring dark/black colouring to decorate
  • 0.5 tsp Vanilla Extract
  • 0.5 tsp White Wine Vinegar


  1. Preheat the oven to 120°C. Line a baking tray with parchment paper.
  2. Using a food mixer, lace the egg whites into a spotlessly clean bowl and whisk until it forms soft peaks.
  3. Reduce the speed and add the sugar a little at a time, beating thoroughly. Then add the cornflour and vinegar and whisk again until the mixture is glossy.
  4. Fold in the vanilla extract to flavour the meringue. Place the meringue mixture in a piping bag. Creating different ghost shapes, pipe 24–30 walnut-sized blobs of meringue on to the prepared baking tray, making sure they do not touch one another.
  5. Bake for 25–30 minutes until firm to the touch but still soft in the middle. Remove from the oven and set aside to cool.
  6. Once cooled, decorate with the dark food colouring.
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