Ghost Meringues

Makes 30-36 Ghosts


  • 3 egg whites, room temperature
  • pinch of salt
  • ¼ cup powdered sugar
  • ½ cup granulated sugar
  • anise seeds for ghost "eyes"


  • ½ tsp absinthe liqueur (for grown-ups only) or vanilla extract

Special Equipment

  • stand mixer with whisk attachment
  • parchment paper or silicone baking mat
  • baking sheet
  • pastry bag (or zip-lock freezer bag)
  • baking tweezers


  1. Preheat oven to 200º
  2. In a stand mixer with whisk attachment, add egg whites and salt. (If using - add absinthe liquor or vanilla at this stage.) Whip on low until the top starts to develop small bubbles, about 1 minute
  3. In a medium bowl, whisk together powdered and granulated sugars, increase mixer speed to high and beat about 45 seconds
  4. Pour mixed sugars into egg whites in a steady stream. Beat about 45 seconds, stop mixer to scrape down sides, then whip on high until stiff peaks form
  5. Transfer mixture into pastry bag (without tip), or a zip-lock freezer bag (cut the tip after it is filled)
  6. On a parchment or a silicone baking liner on a baking sheet, pipe ghost shapes as 3 stacked mounds (imperfections = personality!)
  7. Carefully, with baking tweezers or fingers, place anise seeds as eyes on each ghost
  8. Bake 1 hour, turn the oven off, and leave another 1-3 hours as the oven cools or until stiff to the touch. If it is humid, transfer immediately to an air-tight container