On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Stockholm
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Princes' Islands
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 2.89 / 5 (72 votes)

Prep time:
30 min
Cook time:
1 hr 30 min

Dress-up your Halloween party with Rachel Slack's spooky little meringue ghosts


1. Preheat the oven to 110°C/gas 1/4. Line 2 baking sheets with non-stick liner or baking parchment (meringue can stick on greaseproof paper and foil).

2. Tip the egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

3. Now turn the speed up and start to add the caster sugar, a dessert spoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly to prevent the meringue from oozing later. However, don't over-beat. When ready, the mixture should be thick and glossy.

4. Sift a third of the icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy, almost like a snow drift.

5. Scoop the mixture into a piping bag with a 1.5-2cm nozzle. Squeeze into ghost-like shapes about 3cm apart. Carefully add the chocolate chip 'eyes'.

6. Bake for 1 1/2 hours in a conventional or gas oven, so the meringues are still white but can be lifted from the paper without sticking. Turn off the oven, leave the door ajar and leave the meringues until cold. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.)


  • 5 large egg whites, at room temperature
  • 115 g caster sugar
  • 115 g icing sugar
  • dark chocolate chips, to decorate

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


I liked this recipe, again, I found the timings too hot and too long for my ghosts, but I made 54 small ghosts, as apposed to several large ghosts, with a small amount of mixture left over.

CharlotteH94866 CharlotteH94866  Posted 30 Oct 2009 3:56 PM

Great little ghosts. Very easy to make but 1 1/2 hours at 110 degrees was too long for my oven. They were slightly over done in 55 mins. Did a second lot for 45 to 50 mins at about 95 degrees and they were perfect.

KerryM31889 KerryM31889  Posted 21 Oct 2009 6:13 PM