The Cutest Ghost Meringues for Halloween with 4 Ingredients
Looking for gluten free and vegan ghost meringues? Look no further! Here is the easiest recipe for super cute BOO meringues you've ever seen!
They would make the perfect snack to go along with the egg carton pumpkin craft for kids!
These vegan ghost meringues are made with aquafaba, but don't let that scare you away.
What is Aquafaba?
Years ago, people who knew more about food science than me, discovered that the water from a can of chickpeas had similar properties to egg whites when whipped.
This means you can use chickpea brine for all sorts of recipes that call for egg whites!
America's Test Kitchen has the best aquafaba resource if you want to learn more!
Gluten Free and Vegan Ghost Meringues
What Ingredients Do I Need to Make Vegan Ghost Meringues?
1 teaspoon Cream of Tartar
1 cup minus a Tablespoon of strained Aquafaba from Canned Chick Peas
1 ½ cups sugar
1 teaspoon of cornstarch
What Do I Need to Make Gluten Free Vegan Ghost Meringues?
Black frosting gel by Betty Crocker but ANY frosting will work
You NEED a stand mixer
piping bags
parchment paper
cooling racks
How Do I Make Vegan Ghost Meringues for Halloween?
- Preheat the oven to 275˚ and line 2 large baking sheets with parchment paper
- Put the cream of tartar in the bowl of a stand mixer fitted with the whisk attachment
- Pour the strained aquafaba over it, turn the mixer on low and let it mix in the cream of tartar
- Slowly increase the speed to medium and beat until the mixture is foamy
- Then increase the speed to high and beat until it holds soft peaks
- Slowly add the sugar Tablespoon by Tablespoon beating well between each addition
- Beat until it holds stiff peaks and it’s glossy
- Add the vanilla and beat it in for 30 seconds
- Sprinkle the corn starch over the top of the meringue and beat it in for 30 another seconds
- Cut the tip off of a disposable icing bag and fit it with a one-inch tip, you can use bigger or smaller tips too-you can also just use a bag without a tip, they work just fine that way too
- Pipe your Boos on the prepared sheets, you can put them close together because they don’t spread very much
- Fill your lined baking sheets with them, make sure the bottom is wider than the top and pull up while you stop squeezing the piping bag to make a little point
- Bake the trays for 75 minutes, rotating them halfway through If you bake in the lower portion of the oven you won’t get browned ghosts
- Once they’re baked turn off the door, open it slightly, and let the oven cool off
- When the oven is cool remove the meringues to a cooling rack so the bottoms can dry
- Be sure your house is warm and dry or the meringues may get sticky
- Once they’re cool and you're ready to eat them, add eyes and a mouth as desired
How to Store Boo Meringues
Make sure to store your meringues in an airtight container in the fridge and enjoy within around 3-5 days.
Do not add eyes and mouth until you are ready to serve and eat them!
Are Candy Eyes Gluten Free?
These edible candy eyes are super cute but you have to be careful about cross-contamination. Make sure you look at the ingredients
More Vegan Spooky Treats
Gluten Free Vegan Ghost Cupcakes
Gluten Free Vegan Gingerbread Skeleton Cookies
Gluten free and Vegan Mummy Cake Pops
Gluten Free and Vegan Ghost Meringues
Looking for gluten free and vegan ghost meringues? Look no further! Here is the easiest recipe for super cute BOO meringues you've ever seen!
Ingredients
- 1 teaspoon Cream of Tartar
- 1 cup minus a Tablespoon of strained Aquafaba from Canned Chick Peas
- 1 ½ cups sugar
- 1 teaspoon of cornstarch
Tools
- Black frosting gel by Betty Crocker but ANY frosting will work
- You NEED a stand mixer
- piping bags
- parchment paper
- cooling racks
Instructions
- Preheat the oven to 275˚ and line 2 large baking sheets with parchment paper
- Put the cream of tartar in the bowl of a stand mixer fitted with the whisk attachment
- Pour the strained aquafaba over it, turn the mixer on low and let it mix in the cream of tartar
- Slowly increase the speed to medium and beat until the mixture is foamy
- Then increase the speed to high and beat until it holds soft peaks
- Slowly add the sugar Tablespoon by Tablespoon beating well between each addition
- Beat until it holds stiff peaks and it’s glossy
- Add the vanilla and beat it in for 30 seconds
- Sprinkle the corn starch over the top of the meringue and beat it in for 30 another seconds
- Cut the tip off of a disposable icing bag and fit it with a one-inch tip, you can use bigger or smaller tips too-you can also just use a bag without a tip, they work just fine that way too
- Pipe your Boos on the prepared sheets, you can put them close together because they don’t spread very much
- Fill your lined baking sheets with them, make sure the bottom is wider than the top and pull up while you stop squeezing the piping bag to make a little point
- Bake the trays for 75 minutes, rotating them halfway through
- If you bake in the lower portion of the oven you won’t get browned ghosts
- Once they’re baked turn off the door, open it slightly, and let the oven cool off
- When the oven is cool remove the meringues to a cooling rack so the bottoms can dry
- Be sure your house is warm and dry or the meringues may get sticky
- Once they’re cool add eyes and a mouth as desired
Notes
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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KitchenAid KSM3311XTB Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart, Twilight Blue (Renewed) -
KitchenAid RKP26M1XSL Professional 600 6-Qt. Bowl-Lift Stand Mixer, Renewed -
365 Everyday Value, Cream of Tartar, 3.52 oz -
Bush's Best Garbanzo Beans (Chickpeas) 16 oz. -
Silicone Pastry Bags, Weetiee 3 Sizes Reusable Icing Piping Bags Baking Cookie Cake Decorating Bags (12’’+14’’+16’’)- 6 Pack - Bonus 6 Icing Couplers Fit to Wilton Standard Size Tips -
Weetiee Pastry Piping Bags -100 Pack-12-Inch Disposable Cake Decorating Bags Anti-Burst Cupcake Icing Bags for all Size Tips Couplers and Baking Cookies Candy Supplies Kits - Bonus 2 Couplers -
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver -
Nordic Ware Oven Safe Nonstick Baking & Cooling Grid (1/2 Sheet), One Size, Non-Stick -
Culinary Couture Silicone Baking Mat Set (2) Non-Stick Cookie Sheet - Fits Half Sheet - for Bread Making Pastry Macarons Biscuit Buns - 16-5/8 x 11 Inch - Bonus Ebook! -
Reynolds Kitchens Non-Stick Parchment Paper - Amazon Exclusive 12 inch - 60 Square Feet -
Wilton Black Gel Tube, 0.75 Oz.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 37Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 0g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on simplifyingfamily.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
