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.

Chef John
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Ingredients

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

Directions

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

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  • 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; 1.6 g total fat; 0 mg cholesterol; 19 mg sodium. 18.1 g carbohydrates; 1.4 g protein; Full Nutrition

Reviews (14)

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Most helpful positive review

Rating: 5 stars
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
(39)
22 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
(39)
Rating: 5 stars
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
(39)
Rating: 5 stars
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
(4)
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Rating: 5 stars
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
(3)
Rating: 5 stars
10/29/2017
Such an easy recipe! Watching the video was helpful and using an electric mixer made it even easier. Read More
(1)
Rating: 5 stars
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
(1)
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Rating: 5 stars
09/21/2016
I made them last year and passed them out to trick or treaters. Read More
Rating: 4 stars
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
Rating: 5 stars
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
Rating: 4 stars
10/30/2017
It was hard to get the bones to not break apart. Make them thicker than you think. The ghosts were hard to make too but tasted great! Read More