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# Ghost Meringues From Leftover Egg Whites
- URL: https://www.beautifullychaoticlife.com/ghost-meringues-egg-whites/
- Published: 2026-10-20T00:00:00.000Z
- Updated: 2026-10-27T02:01:47.000Z
- Description: Two egg whites and sugar make a tray of ghost meringues, crisp, light, and naturally white.
- Author: Tabitha Holman
- Tags: Food, #field-guide, #halloween

Ghost meringues use leftover egg whites and turn them into light, crisp little ghosts. They look fancy, need only a few ingredients, and keep in a tin for days. Pipe simple blobs, add mini chip eyes, and you have a tray that photographs well and disappears faster than cookies.

Pantry-friendly here means swaps are welcome. Amounts are still listed so you can cook without guessing.

**Yield:** About 24 small ghosts · **Time:** 20 min prep · 90 min bake · cool in oven

## Ingredients

**Meringue**

- 4 large egg whites (120 g), room temp
- 1 cup (200 g) sugar
- ¼ tsp cream of tartar (or ½ tsp lemon juice)
- 1 tsp vanilla
- Pinch salt
- 48 mini chocolate chips for eyes

## Steps

1. Heat the oven to 225°F. Line two baking sheets with parchment. Wipe the bowl and beaters with a little vinegar so no fat remains.
2. Beat the egg whites with cream of tartar (or a pinch of salt) until soft peaks form. Gradually add the sugar while beating until the meringue is glossy and holds stiff peaks. Beat in the vanilla.
3. Pipe or spoon tall blobs onto the sheets. Press two mini chocolate chips on each for eyes while the meringue is soft.
4. Bake 60 to 75 minutes until dry to the touch. Turn off the oven and leave the meringues inside with the door cracked for another hour to finish drying. Cool completely before moving.

## Use-what-you-have swaps

- Humid day → add 15 min bake

## Serve / store

Store in an airtight tin at room temperature up to a week. Humidity softens them, so keep the lid closed.

If piping feels fussy, spoon rustic ghosts. Uneven shapes still read as spirits once the eyes go on. Tip from our chaotic kitchen: read the ingredient list once before you start, preheat before you mix wet and dry, and set a timer even when you think you will remember. Taste as you go when the recipe allows it, and write a note on the recipe card if you changed a spice amount so next time is easier.

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[*Photo/Image credit: Pexels via Pexels (Light desserts) (Pexels License (free to use))*](https://www.pexels.com/photo/1055272/?ref=beautifullychaoticlife.com)