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Meringue ghosts cookies

Who doesn’t love a friendly little ghost? These Ghost Meringue Cookies are a super fun Halloween treat. The outside of the meringue ghosts are so light and crisp that they immediately dissolve on the tongue, while their insides are soft like a marshmallow, and so sweet. You should try this easy recipe!


  • 4 egg whites
  • 200g icing sugar or caster sugar for baking
  • 1 teaspoon lemon juice
  • 1 tablespoon of potato flour

Equipment (available at Kitchen Art Store)


Sift sugar.

Egg white with a pinch of salt beat stiff. At the end of whipping add a spoonful of sugar in batches, mixing thoroughly after each spoonful, until all the sugar.

Finally add the lemon juice and a tablespoon of cornstarch and mix thoroughly. Meringue should be very stiff and shiny.

Too quickly add sugar and inaccurate mixing can cause thinning of the meringues.

The finished meringue translate into a bag with a round tip (I used the tip Wilton 1A ). If you do not have the appropriate terminals, You can squeeze off without the same bag.

Lamina of the oven, baking parchment paper, squeeze her meringue, 2cm left distances between sprites.

Bake in a hot air oven at 90°C for about 2 hours. Hell two plates at a time. The oven should be slightly open, because the meringue is more than baked dried. After this time, remove one sprite and check, if it is dry enough.

Allow to cool in oven tilted. Ready spirits freely decorate. This may be a frosting, dissolved chocolate or food markers.

Source: babeczka.zuzka.pl
Cooking- Words: Ngọc Anh, Hoa Thái
Styling: Kiyoshi Jiro – Nam San
Photos: Kiyoshi Jiro – Phương Thảo


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Kitchen Art Production team: Concept - Hoàng Anh; Food preparation: Hoa Thái; Styling - Chi Anh, Nam San; Photos: Kiyoshi Jiro