Swiss Meringue Ghosts
Why this recipe works
- Dissolved sugar gives a smooth mixture: Heating dissolves the sugar before whipping. The resulting smooth, glossy meringue holds the curves and peaks that shape the ghosts.
- Dryness runs through the centre: Gentle heat dries the meringues without quickly browning them. Checking a test ghost inside confirms crispness through the centre.
- Broad bases support simple shapes: A broad base anchors each lightweight ghost beneath its small curled tip. The outline needs only a plain piping opening and small chocolate faces.
Get the most out of this recipe
Common mistakes
- Start with grease-free tools: Yolk or grease can stop whites whipping well. Check the bowl before heating and use clean beaters for the whipping stage.
- Wait for peaks that hold: The mixture should be thick and glossy before it reaches the piping bag. A peak that slumps immediately will not support an upright ghost with a curved tip.
- Use the heating endpoint: Dissolved sugar is a texture cue. Continue whisking over the water until the mixture also reaches the stated thermometer endpoint.
Timing notes
- Pipe once the peaks are firm: Have the lined trays and piping bag ready before whipping. Once the meringue holds stiff peaks, pipe the ghosts and move them into the prepared oven.
- Keep the full oven-cooling stage: The oven cools gradually with its door slightly ajar. Wait until the ghosts are completely cold before adding chocolate so the small faces hold their outlines.
- Allow extra drying when needed: A sticky test centre needs the additional drying time in the method. Extend the schedule rather than decorating before the meringue is dry.
Make-ahead tips
- Pack only fully cold meringues: Pack only completely cold ghosts with set chocolate faces. Keep them airtight in a cool, dry cupboard for the stated 3 days, away from moist foods.
- Keep crumbs dry until dessert is served: Add broken ghosts to fruit or yoghurt at the last moment. Moist desserts soften the crumbs, so keep them dry until needed and within the original storage limit.
- Protect the curled tips: Carry the ghosts upright in a rigid container with enough headroom for their tips. Keep heavier food out of the box and lift each ghost from its base.
Equipment you'll need
Ingredients
Meringue
Faces
Instructions
- Heat the oven to 100°C (210°F) and line 2 baking trays. Put the egg whites and sugar in a clean, grease-free heatproof bowl over gently simmering water, keeping the bowl above the water.
- Whisk continuously for 6–8 minutes until the sugar dissolves and the mixture reaches 72°C (160°F). Remove from the heat and use clean electric beaters to whisk for 8–10 minutes until thick, glossy and holding stiff peaks; whisk in the vanilla.
- Spoon into a piping bag with a wide plain opening and pipe 24 upright ghosts about 4 cm tall, building a broad base and pulling up to a small curved tip. Leave space between them.
- Bake for 80–90 minutes until dry to the touch and a test ghost lifts cleanly from the paper. The centre of the test ghost should be dry, not sticky; if needed, dry for another 10–15 minutes.
- Turn off the oven and leave the ghosts inside for 60 minutes with the door slightly ajar, until completely cold. Extra drying extends the total time.
- Melt the chocolate in a dry bowl over warm water, then pipe 2 small eyes and an oval mouth on each ghost. Leave for 15 minutes in a cool room until the faces set.
Recipe notes
Tips
- Keep all egg yolk and grease out of the bowl; either prevents the whites from whipping well. Do not taste the egg mixture before the heating step.
- Use 2 trays about 30 × 40 cm and a heatproof mixing bowl that sits securely over the saucepan without touching the water. Lift cooled ghosts from underneath and serve on a flat platter.
Substitutions
- Replace the vanilla extract with 0.25 teaspoon almond extract; check its allergen label before serving.
Storage
- Keep completely cold, dry ghosts in an airtight container in a cool, dry cupboard for up to 3 days. Do not refrigerate or freeze: moisture makes the meringue sticky. Break damaged ghosts over fruit or yoghurt just before serving; keep the crumbs dry until then and use within the same storage limit.
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Recipe overview
- Servings: 24 pieces
- Yield: meringue ghosts
- Total time: 3h 35min (45min active)
- Difficulty: Medium
- Cuisine: Fusion
-
Allergens:
Eggs
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