How To Make Meringue Ghost Pops

How To Make Meringue Ghost Pops

How To Make Meringue Ghost Pops!

These were a spur of the moment creation brought on by several things. I had this urge to make cute pops for my Halloween open house yesterday and had thought of doing eyeball ones, the round shape of cakepops naturally lends itself to eyeballs like white belongs to rice. But when faced with the reality of the short amount of time I had left,  I realized cake pops were not going to be in my future.

I still wanted to make pops. I had on my list of things to bake Martha Stewart’s Sweet Bones, a recipe that caught my eye not only because it’s easy but it made such cute bone shapes, easy bone shapes, that even I could make those!

So I combined two things in one. I left out bones and I ignored my eyeball ideas and made ghosts. Which I truly think are even easier than a bone shape. You swirl, you twirl then you place a stick in it.

Ingredients

6 large egg whites
1 1/2 cups sugar
1/4 tsp lemon flavoring

A package of lollipop sticks, found at craft stores
Semi sweet chocolate chips for the eyes

Kick the tires and light the fires to 200 degrees F.

Now I did add lemon flavoring to the recipe AND I doubled it. It just made it that much better.

Put all your egg whites and sugar in a heatproof bowl that you use in your electric mixer, which for me is the stainless steel bowl that came with it. You then need to get a large pot of water warming up in the stove. This pot has to be large enough to at least contain the bottom of your heatproof bowl.

You are going to heat up the mixture, whisking constantly until sugar is dissolved. Watch out, do NOT cook the whites! The mixture just needs to be warm to the touch.

Remove the bowl from the pot of water and put it on your mixer. With your whisk attachment, beat on high speed until very stiff peaks form, about 8-9  minutes. You will add in your lemon flavoring during this time.

Beat it until it looks this heavenly. Those peaks are so stiff, you can see them curled up and holding their shape so beautifully!

How To Make Meringue Ghost Pops

Set up your Ghost Factory!

You need parchment paper lined sheets. I doubled the recipe and it yielded about 45 ghosts, 6 per sheet.

How To Make Meringue Ghost Pops

Fill an icing bag- fitted with large round tip -with meringue or if you are like me, simply just use the disposable icing bags, cut off the tip to the size you want and pipe away.Once the shape is done, pop the eyes in, slide the stick into the center, fixing the top area if needed and there you have them!

How To Make Meringue Ghost Pops

Bake at 200 for an hour or so, until when you tap them you hear a hollow sound.  For the first time bakers, I would test them at about 45 minutes, tap them and see what it sounds like. Then when you go around the hour mark and tap them again, you are going to hear a difference in sound if they are done. It is very distinct sounding, hard on the outside and dry in the inside makes them sound very hollow when done.

So while creating these I had done a few Instagram pictures (oh boy I am having some fun with Instagram!) and before I knew it, the tweets on The Twitter besieged me Friday morning. So many people loved these ghosts and wanted the recipe ASAP.

I know, today is not ASAP. I thought I could post it last night, but after a houseful of guests I had some wine and watched TV. Slacker.

I did point people in the right direction and to my delight today, two of my followers have posted pictures of their creations!

LOVE. IT. This is what social media is best used for, fun times.

So without further adieu:

From Trish on her Instagram:

How To Make Meringue Ghost Pops

And Michelle C. from Baking in the Burb:

How To Make Meringue Ghost Pops

I am thinking we need to have more online baking parties, who’s in??? If anyone else whipped these up, send me the link and I will post it here to share with everyone.

I am off to do some more posts up, I have Buggy Carmel Popcorn, Tricked Out Popcorn Balls and Tasty Bones coming right up!

I hope. The urge to have a glass of wine and ignore work is overwhelming right now..you won’t mind Halloween recipes at Christmas, right?

Love,

The Eating Meringue Till the Ghosts Come Home Magpie

How To Make Meringue Ghost Pops

5.0 from 1 reviews
Boo-tiful Meringue Ghost Pops
Ghost meringues on a stick, so easy, gluten free and fun!
Author:
Recipe type: Halloween,, dessert
Serves: 25
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 6 large egg whites
  • 1½ cups sugar
  • ¼ tsp lemon flavoring
  • A package of lollipop sticks, found at craft stores
  • Semi sweet chocolate chips for the eyes
Instructions
  1. Put all your egg whites and sugar in a heatproof bowl that you use in your electric mixer, which for me is the stainless steel bowl that came with it. You then need to get a large pot of water warming up in the stove. This pot has to be large enough to at least contain the bottom of your heatproof bowl.
  2. You are going to heat up the mixture, whisking constantly until sugar is dissolved. Watch out, do NOT cook the whites! The mixture just needs to be warm to the touch.
  3. Remove the bowl from the pot of water and put it on your mixer. With your whisk attachment, beat on high speed until very stiff peaks form, about 8-9 minutes. You will add in your lemon flavoring during this time.
  4. Beat it until it looks this heavenly. Those peaks are so stiff, you can see them curled up and holding their shape so beautifully!
  5. Fill an icing bag- fitted with large round tip -with meringue or if you are like me, simply just use the disposable icing bags, cut off the tip to the size you want and pipe away.Once the shape is done, pop the eyes in, slide the stick into the center, fixing the top area if needed and there you have them!
3 comments
Kajal
Kajal

These look cool! :) and so much FUN! I'm in for the online bake party!

Sara DeLeeuw
Sara DeLeeuw

I'm IN for an online baking party! Sounds like fun!

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