Meringue Bones and Ghosts

Name: Meringue Bones and Ghosts
Prep time: 15 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: 24 bones and ghosts
Ingredients: 2 large egg whites; 2 drops fresh lemon juice, or more to taste; 7 tablespoons white sugar, or more to taste; 2 chocolate chips, melted, or as needed

Rating: 4.84 stars

25 Ratings
11 Reviews
11 Photos

While I know no one is ever actually scared by spooky Halloween treats, I do know for a fact that many people are terrified to work with meringue. Hopefully these bones and ghosts will help chase those demons away.

By Chef John

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Recipe Summary

prep:

15 mins

cook:

1 hr

additional:

1 hr

total:

2 hrs 15 mins

Servings:

Yield:

24 bones and ghosts

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

2 large egg whites
2 drops fresh lemon juice, or more to taste
7 tablespoons white sugar, or more to taste
2 chocolate chips, melted, or as needed

Directions

Step 1
Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats.

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Step 2
Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.
Step 3
Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.
Step 4
Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.
Step 5
Dip the tip of a toothpick into melted chocolate and dot chocolate "eyes" on each of the ghosts.

Cook's Notes:

You can use 1/8 teaspoon cream of tartar in place of the lemon juice, if desired. You can use any type of melted chocolate instead of the semisweet chocolate chips, if desired.

Nutrition Facts

Per Serving:

87 calories; protein 1.4g; carbohydrates 18.1g; fat 1.6g; sodium 19.1mg. Full Nutrition

Reviews (11)

Most helpful positive review

NBracken

10/11/2016

Just a quick comment. I made meringue bones one year. If they break in half, as meringue can do, they don't look like bones anymore... they look like the private parts of a man. It was quite embarrassing as I took them to a school sponsored event for my son's elementary school. Stick with the ghosts! Read More

Helpful

(47)

25 Ratings

5 star values: 21
4 star values: 4
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

NBracken

10/11/2016

Helpful

(47)

Charkalark

04/17/2017

I have made these meringue ghosts two years in a row and they always come out perfect! This has become my go-to meringue recipe. I might suggest adding a few drops of vanilla extract for flavor but that's optional. Read More

Helpful

(4)

Tanya

10/04/2015

I made it before Halloween to test it and held perfectly. It tasted sweet but not over-powering. I will be proud to serve these at my Halloween party later in the month! I hope other people try this and get the success I got. This was such a great idea I bet I couldn't think of that. I also tried the witches fingers and that was also very creative. Presentation: 100% Creativity: 100% Taste: 100% Read More

Helpful

(3)

fabeveryday

Allstar

10/29/2017

Such an easy recipe! Watching the video was helpful and using an electric mixer made it even easier. Read More

Helpful

(1)

Piper_Girl201

09/13/2016

They were AMAZING!!! I definitely recommend this! I added food coloring to half of the uncooked meringue and made them into flowers. Read More

Helpful

(1)

Shelby

09/21/2016

I made them last year and passed them out to trick or treaters. Read More

Diana Palazio

11/16/2017

Maybe I have weak arms but this was impossible for me to whisk by hand. I only have a hand-held mixer so I had to use that for a good 15 minutes to get the mixture nice and fluffy. My sore arms were worth it though; these are soo yummy! Read More

Isabella Freeman

03/10/2021

This is good for Halloween. I loved it. Just don't put this out when you're having a date Lol Read More

Del

10/21/2017

I've made meringue cookies a lot. I use different extracts and colors. I've never used the lemon juice I've always used the Crème of tartar. I want to try this one with black and make black cats maybe with Anise extract. Has anybody tried this. If it turns out for me I'll try and post a picture. Read More

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