Halloween meringue ghosts

About this recipe

Meringue ghosts turn a traditional egg-white-and-sugar sweet into playful Halloween party food. Known as Baisergeister in German, these little figures use a French-style meringue: sugar is gradually beaten into egg whites rather than cooked into a syrup. The exact inventor of the ghost shape is not established. This recipe aims for a crisp, dry centre rather than a chewy marshmallow filling. Weighing the whites keeps the sugar ratio consistent when egg sizes differ. Low oven heat helps preserve the white colour, while the broad base supports the pointed head. Dark chocolate provides a bitter contrast to the sweet shell and makes the faces without ready-made candy eyes. Cool the ghosts completely before decorating and keep them away from moisture until serving. They are a small sweet snack, not a substitute for a meal. A small amount of cream of tartar helps stabilize the egg-white foam; clean, dry, grease-free tools are essential.