Get ready for a spooky treat with these Aquafaba Meringue Ghosts! Perfect for Halloween, these vegan meringues are cute, ghost-shaped treats that will add an adorable touch to your festive table.
Made with aquafaba, the magical chickpea water, these ghosts are light, crunchy, and sweet. You won't believe how easy they are to whip up with simple ingredients!
I love how these vegan meringue ghosts capture the spirit of Halloween. With just a few steps, you can create these spooky, vegan sweets that are both fun to make and eat. Whether you're hosting a party or just want a unique treat, these ghost meringues are a must-try!
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❤️ What's Great About this Recipe
- Perfectly spooky and cute for Halloween!
- Made with aquafaba, a magical vegan ingredient.
- Light, crunchy, and sweet meringue ghosts.
- Fun and easy to make with simple ingredients.
- Naturally gluten-free and vegan, so everyone can enjoy!
- Customizable with flavors and colors!
- Ideal for impressing guests at your Halloween party!
What is Aquafaba?
Aquafaba is the liquid that you find in canned chickpeas or other legumes. It's a magical ingredient that has revolutionized vegan baking. Here's what you need to know about aquafaba:
- It's a great egg white substitute in many recipes, especially for meringues and mousses.
- Aquafaba mimics the properties of egg whites, allowing it to be whipped into stiff peaks.
- It's naturally vegan and gluten-free.
- Aquafaba is low in calories and contains no cholesterol.
- You can make your own by cooking dried chickpeas, but canned liquid is more consistent for baking.
- It's best to use unsalted chickpea liquid to control the flavor of your final product.
Using aquafaba in this ghost meringue recipe not only makes it vegan-friendly but also adds a unique twist to traditional meringue-making. It's a perfect example of how plant-based ingredients can create delicious, spooky treats!
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Aquafaba - This is the magical liquid from a can of unsalted chickpeas. Make sure it's salt-free for best results in making vegan meringue.
- Cream of Tartar - Helps stabilize the whipped aquafaba, giving your vegan meringue ghosts that perfect fluffy texture.
- Icing Sugar - Sweetens the vegan meringue while keeping it smooth. Gradually add it to avoid any lumps.
- Dairy-Free Chocolate Spread or Dark Chocolate - Use for creating spooky eyes and mouths. Melt it gently for easy application.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- Large mixing bowl
- Electric whisk - Essential for whipping the aquafaba to stiff peaks. A kitchen machine with a whipping insert works too.
- Piping bag with a round nozzle - For shaping the ghost meringues. A simple round nozzle works best.
- Lined baking trays - Prevents sticking and makes cleanup easy. Ensure they're large enough to hold all your ghosts.
- Toothpick - Handy for adding details like eyes and mouths with melted chocolate.
🧑🍳 Instructions (Step-by-Step)
Step 1: Prepare Aquafaba
Drain chickpeas, reserve liquid. Whip aquafaba with cream of tartar to stiff peaks.
Step 2: Sweeten Mixture
Gradually add icing sugar to whipped aquafaba. Whisk until glossy.
Step 3: Shape Meringues
Transfer mixture to piping bag. Pipe ghost shapes on lined tray.
Step 4: Bake
Preheat oven to 130C. Bake ghosts for 2 hours. Cool in oven.
Step 5: Add Details
Melt chocolate. Use toothpick to add eyes and mouth to ghosts.
🍽️ Serving
Place a few meringue ghosts on a plate. Add a drizzle of melted chocolate for extra spookiness. Serve them as a fun treat at your Halloween party.
Enjoy with a cup of tea or coffee. They're perfect for snacking or sharing with friends!
📌 If you love Pinterest you can pin any of the images to your boards!
❄️ Storage
Store any leftover meringue ghosts in an airtight container. They'll stay fresh for up to a week. Keep them in a cool, dry place.
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️
💡 Expert Tips & Tricks
Here are some expert tips to help you create perfect Aquafaba Meringue Ghosts:
- Use chilled aquafaba for better whipping results.
- Make sure your mixing bowl and utensils are completely clean and grease-free.
- Gradually add sugar while whipping to ensure it dissolves completely.
- Pipe the ghosts onto parchment paper for easy removal after baking.
- Bake at a low temperature to prevent browning and maintain the white color.
- Let the meringues cool completely in the oven to prevent cracking.
- Use a fine-tipped tool (like a toothpick) to draw on the cute chocolate faces.
Tips for Piping the Perfect Ghost Meringues
Here are some techniques to help you achieve the perfect spooky shape:
- Use a large round piping tip for the main body of the ghost.
- Start with a wider base, applying more pressure at the bottom.
- Gradually decrease pressure as you move upwards to create a tapered effect.
- For a multi-tiered ghost, pipe 2-3 progressively smaller mounds on top of each other.
- To create a "swoosh" at the top, quickly lift the piping bag as you finish.
- Practice on a separate piece of parchment paper before piping onto your baking sheet.
- For variety, try different heights and shapes to create a family of ghosts.
Remember, consistency is key when working with aquafaba meringue. Keep your piping bag at a 90-degree angle to the baking sheet for best results. With a little practice, you'll be creating a haunting array of vegan meringue ghosts in no time!
🔜 Related Recipes
If you enjoyed making these adorable Aquafaba Meringue Ghosts, you might want to try some of my other spooky and delicious treats!
Check out my Vegan Pumpkin Spice Cookies or these cute Ghost Sugar Cookies Halloween Chocolate Bark for more Halloween-inspired fun. They’re super easy to whip up and perfect for adding a little extra spookiness to your celebrations!
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Vegan Meringue Ghosts
Equipment
- 1 large mixing bowl
- 1 electric whisk
- 2 lined baking trays
Ingredients
- 1 can aquafaba unsalted chickpea water of 1 400g-can (15 oz) of cooked chickpeas
- 1 teaspoon cream of tartar
- 170 g confectioner's sugar / icing sugar approx. 1 ⅓ cups
- 1-2 teaspoon vegan chocolate spread or dark chocolate, melted
Instructions
- Preheat your oven to 130C.
- Drain your chickpeas and place the chickpea water into a large mixing bowl. Ensure there are no other food leftovers on the inside of your bowl as any form of oil will prevent your aquafaba from fluffing properly.
- Add the cream of tartar to the bowl, then whisk it with an electric whisk for roughly 5-7 minutes until it has more than doubled in size. Your aquafaba should become white, foamy and fluffy at this point. Mix until you get stiff peaks that can hold themselves up.
- Slowly add in the icing sugar spoon by spoon whilst continuing to whisk. Once all the sugar has been mixed in, you should end up with a glossy, fluffy mixture.
- Transfer the aquafaba to a piping bag with a round nozzle and pipe onto a lined baking tray into ghost shapes.
- Carefully transfer to the oven and bake for 2 hours. Please leave the oven shut for the entire baking time. Once the baking time elapses, leave the ghosts in the oven to cool down entirely. Remove once they have cooled entirely.
- Gently heat 1-2 teaspoons of chocolate spread and use a toothpick to carefully add the eyes and mouths onto your fluffy ghosts. For best results, let it set for an hour before serving, or keep the ghosts in an airtight container for up to a week.
- Drain a can of unsalted chickpeas and save the liquid. Pour this aquafaba into a large mixing bowl. Make sure the bowl is clean and free from any oil.
- Add a teaspoon of cream of tartar to the aquafaba. Use an electric whisk to whip the mixture on high speed. Continue whisking for 10-15 minutes until the aquafaba forms stiff peaks. The mixture should be white, foamy, and able to stand up when you lift the whisk.
- Gradually add 170 grams of icing sugar to the whipped aquafaba. Do this a spoonful at a time while continuing to whisk. The mixture should become glossy and smooth.
- Transfer the whipped mixture into a piping bag with a round nozzle. Line a baking tray with parchment paper. Pipe small ghost shapes onto the tray by squeezing from the top and lifting the bag to create tiers.
- Preheat your oven to 130°C (266°F). Carefully place the tray in the oven and bake the meringue ghosts for 2 hours. Keep the oven door closed the entire time to maintain a steady temperature. After baking, turn off the oven and let the ghosts cool completely inside.
- Melt 1-2 teaspoons of vegan chocolate spread or dark chocolate. Use a toothpick to carefully add eyes and a mouth to each ghost. Let the chocolate set for an hour before serving, or store the ghosts in an airtight container for up to a week.
Notes
- Serve the meringue ghosts on a tray with a drizzle of melted dark chocolate for added spookiness. They pair well with a hot beverage like tea or coffee.
- Store the meringue ghosts in an airtight container at room temperature for up to a week to maintain their crisp texture.
- Ensure all mixing equipment is free from oil for optimal whipping of the aquafaba.
- Gradually add icing sugar to prevent lumps, ensuring a smooth texture.
- Experiment with food coloring or flavor extracts, ensuring they are oil-free, to customize your ghosts.
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