Rating: 5 stars
24 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

1 hr
1 hr
2 hrs 15 mins
15 mins
24 bones and ghosts


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats.

  • 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.

  • 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.

  • 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.

  • 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

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