Meringue Bones & Ghosts
Meringue Bones & Ghosts are whimsical, airy treats perfect for Halloween and beyond. These lightly sweetened, gluten- and dairy-free meringues capture spooky season spirit with ghost and bone shapes that delight kids and adults alike. Easy to make and customizable with colors and flavors, they provide a healthier, fun alternative to traditional Halloween candy.
Equipment
- Stand Mixer
- Mixing bowl
- Piping Bag
- Baking sheets
- Parchment paper
Ingredients
Meringue Base
- 4 large egg whites room temperature for best fluffiness
- 1 cup granulated sugar fine sugar for smooth dissolving
- 1 teaspoon vanilla extract or almond extract for a nutty twist
- 1/4 teaspoon cream of tartar stabilizes the mixture; lemon juice as substitute
Decoration
- as needed gel-based food coloring for ghostly colors
- as needed edible glitter for dusting bones
Instructions
- Preheat oven to 250°F (120°C). Line two baking sheets with parchment paper and set aside.
- In a clean, grease-free bowl, combine egg whites and cream of tartar. Beat with a stand mixer on medium speed until soft peaks form (about 3-5 minutes).
- Gradually add the sugar, one tablespoon at a time, while increasing mixer speed to high. Continue beating until stiff, glossy peaks form, about 5-7 minutes more.
- Gently fold in vanilla extract to infuse flavor without deflating the meringue.
- Divide meringue into portions. Tint half with pale gray gel food coloring for bones; tint the other half with a faint blue or green for ghosts.
- Pipe long ovals with tapered ends on parchment for bones. For ghosts, dollop mounds and create swirling peaks using a spoon or spatula.
- Bake in the preheated oven for 1 to 1.5 hours. Rotate trays halfway for even drying. Meringues should feel dry and sound hollow when tapped.
- Turn off oven, leave meringues inside with the door ajar to cool completely—this prevents cracks.
- Once cooled, dust bone-shaped meringues with edible glitter and press candy eyes onto ghosts for finishing touches.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Customize your meringues by adding extracts like almond or citrus zest, or swirl in seasonal spices such as pumpkin spice for a festive twist. For vegan options, replace egg whites with aquafaba and use maple sugar. These treats are naturally gluten-free and adapt well to allergy-conscious kitchens.