Vegan Meringue Ghosts

These Vegan Meringue Ghosts are light, crisp, and perfectly spooky for Halloween or any themed party. I love how they look cute yet elegant, and they’re surprisingly easy to make with just a few pantry staples.

Why You’ll Love This Recipe

I like that this recipe uses aquafaba, which makes it completely egg-free while still giving me those stiff, glossy peaks for meringues. I don’t need fancy equipment, and I can create adorable little ghost shapes that kids and adults both enjoy. The touch of melted chocolate for the faces gives them personality and makes them extra fun.

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

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by draining the chickpeas and keeping the aquafaba (the liquid).
2. I pour the aquafaba into a clean mixing bowl and add the cream of tartar.
3. Using an electric mixer, I whip the mixture on high speed until stiff peaks form, just like traditional egg white meringue.
4. Once I reach stiff peaks, I slowly add the confectioner’s sugar, a spoonful at a time, continuing to beat until glossy and firm.
5. I transfer the meringue into a piping bag and pipe small ghost shapes onto a parchment-lined baking sheet.
6. I bake them at a very low temperature, around 210°F (100°C), for 1 ½ to 2 hours, until they are dry and crisp.
7. After cooling, I use melted vegan chocolate or chocolate spread to carefully draw eyes and mouths on each ghost.

Servings and Timing

This recipe makes about 25–30 small meringue ghosts. Preparation takes around 20 minutes, baking takes 1 ½ to 2 hours, and cooling requires an additional 30 minutes.

Variations

I sometimes add a drop of vanilla extract or almond extract to the aquafaba before whipping for extra flavor. For colorful ghosts, I like to use natural food coloring. I can also pipe different shapes like meringue kisses or swirls if I want a non-Halloween version.

Storage/Reheating

I keep my meringue ghosts in an airtight container at room temperature, where they stay crisp for up to 5 days. I don’t refrigerate them because moisture makes them soft. If they lose their crunch, I place them in a low oven (200°F / 95°C) for 10 minutes to re-crisp them.

FAQs

Can I use canned aquafaba from salted chickpeas?

I prefer unsalted aquafaba, but if I only have salted, I make sure to taste and adjust sweetness as needed.

How do I know when the meringues are done baking?

I check that they lift easily from the parchment and feel dry all the way through.

Can I make these without cream of tartar?

Yes, but the cream of tartar helps stabilize the aquafaba and makes whipping easier.

Can I use regular sugar instead of confectioner’s sugar?

I prefer confectioner’s sugar because it dissolves more easily and keeps the meringues smooth.

Can I pipe different shapes besides ghosts?

Yes, I like making stars, swirls, or even letters with the meringue.

What if my aquafaba won’t whip?

I chill it in the fridge before whipping, and I make sure the bowl is completely clean and grease-free.

Can I make these ahead of time?

Yes, I often make them a day or two before serving since they store well at room temperature.

How do I stop my meringues from cracking?

I keep the oven low and let them cool slowly with the door slightly open.

Can I freeze vegan meringues?

I don’t recommend freezing because they lose their crisp texture when thawed.

Can I use chocolate chips instead of melted chocolate for the faces?

Yes, I press mini chocolate chips into the ghosts before baking for quick and easy eyes.

Conclusion

I love how these Vegan Meringue Ghosts turn out light, crunchy, and so much fun to decorate. They’re an easy way to impress guests with a spooky, cruelty-free treat that looks as good as it tastes. Whether I’m making them for Halloween or just for fun, they’re always a hit.

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