Mama's Ghost Meringues: Perfect for Halloween

Yield 3 dozen


2 egg whites

2/3 cup sugar

1 teaspoon vanilla

1 cup white chocolate chips

Pinch of salt

Chocolate chips for eyes

1 cup walnuts, chopped, optional


  1. Preheat oven at 350. Line a sheet tray with parchment paper.

  2. Beat egg whites and sugar until stiff peaks.

  3. Fold in rest of ingredients.

  4. Put mixture in pastry bag without a tip, swirl up to resemble a ghost.  You may also use zip lock bag and cut end off if you don’t have a pastry bag. Add chocolate chips for the eyes. You can also use red hots or jelly beans for the eyes. 

  5. Put in the oven and then turn oven off and leave in oven overnight or 6-8 hours.

  6. Store in airtight container or freeze for later use.



Dairy Free: Use dairy free chocolate chips.

Diabetic: Substitute 1/3 cup Stevia for sugar and use sugar free chocolate chips.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now for the holidays!

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