Ghost Meringue Kisses

Pumpkins, ghouls, witches, and ghosts. Halloween season is here and I ain’t mad about it! These happy little ghost meringue kisses most certainly improve my disposition during the changing of seasons. Don’t get intimidated, they really are quite simply to whip up and we’ve got a fun tutorial and recipe that will guide you through. So grab your Sprinkle Pop halloween sprinkles and let’s get spooky!


Yield: Makes 40-50 kisses

Prep Time: 30 mins

Cooking Time: 1 hour

Cooling Time: 45 mins



    1. 100g egg whites
    2. 200g granulated sugar
    3. ½ cup dark chocolate chips
    4. Black gel color
    5. Black edible pen
    6. 4oz bottle of All Hallows sprinkle mix



  1. Preheat the oven to 200˚F (90˚C)
  2. Add the egg whites and sugar into a heatproof bowl and set over a pan of simmering water, being careful that the bottom of the bowl does not touch the water. TIP: If your stand mixer bowl is heatproof use that instead!
  3. Stir gently until the sugar dissolves into the egg whites, around 6 to 8 mins. To test, feel the mixture between your fingers and ensure there are no sugar granules remaining
  4. Transfer the mixture to your stand mixer bowl, and beat on high until stiff peaks form, around 6 to 10 mins. You will know if the meringue is ready if you can tip the bowl upside down and it doesn’t move!
  5. Fit a piping bag with the Wilton 2A tip and add the meringue
  6. Pipe a tiny amount of the meringue onto the corners of a non-stick tray, and then attach a piece of baking paper onto the tray. The meringue will keep the paper in place so that it doesn’t move in the oven
  7. To pipe a meringue kiss, hold your piping bag upright around 1cm above the baking paper, and apply pressure to get the base of the kiss then pull up and reduce the pressure to form the iconic peak.
  8. Repeat until all the mix has been used up, leaving around 1.5cm between each kiss
  9. Place into the middle shelf of the oven for 1 hour
  10. Turn the oven off with the meringues still inside and leave for a further 30 mins to prevent cracking
  11. Take the meringues out of the oven, and leave to cool for a further 15 mins
  12. While the meringues cool, melt the dark choc chips in a heatproof bowl in the microwave in 30 second bursts. Add a drop of black gel color and stir
  13. Use the edible pen to draw two small eyes on each kiss for the cutest ghost look
  14. Add the sprinkles into a bowl. Dip each kiss into the chocolate and then into the sprinkles, before leaving to set on baking paper

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