Spooky Halloween Meringues

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Just a quick something simple for Halloween Treats! Meringue is fast to whip up and the stripes are dead easy too – obviously this is a Halloween version but the technique can be used for all sorts of occasions in every colour under the sun – including red stripes for Christmas and a drop of peppermint extract for a candy cane version.


4 egg whites, large

225g caster sugar

Green gel food colouring

250g dark chocolate

Makes: Approx 24 meringues

Preheat the oven to 100c(fan)/120c/Gas Mark ½

Place the egg whites in a large clean bowl and begin to whisk until they start to look foamy.

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Now whilst whisking, start to add in the caster sugar just one spoonful at a time until it’s all been worked in and the meringue is super light and fluffy.

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It should stand in pretty firm peaks, so if yours isn’t quite there give it some more whisking action!

That’s the meringue taken care of now for the stripes.

This shape of meringue is created with an open star piping nozzle like this –

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Fit it to a large disposable piping bag and set it into a tall jug or glass, opening out the inside of the bag so that you can see right down to the tip.

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Take a little bit of gel paste colouring in a small dish and add a couple of drops of water just to loosen it.

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Now dip in your paintbrush and paint a stripe up the inside of the tip and bag.  Go over it a couple of times building up the colouring – it looks like it’s beading together but that’s okay.

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Add some more stripes – about 5 is just right.

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Now dollop in the meringue.

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Magic stripes in the bag!

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Line 2 baking trays with non-stick baking paper.

Time to pipe!  Hold the bag vertically  with the tip just above the tray and squeeze until the meringue is the size you’re aiming for – mine are 5cm in diameter.  Stop with the squeeze then lift the bag away directly upwards for the little peak.

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Into the oven for 1 hour 30 minutes.  Baking at 100c (fan) means that the meringues keep most of their colour.

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Remove from the oven and allow to cool fully.

Melt the chocolate and dip the bases – keep a firm grip on the meringue with your fingertips otherwise the chocolate can suck it in!

Flip them onto their sides onto a piece of baking paper to dry.


In an airtight container these will keep for ages (that’s as long as you don’t eat them all!)

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Spooky Halloween Meringues

Ruth Clemens, Baker Extraordinaire

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11 Responses to Spooky Halloween Meringues

  1. Ooh these look stunning! I love your idea of a candy cane version..or a Valentine pink version or..love them! 😀

  2. Rebecca says:

    They look really super delicious and what an amazing idea with the food colour! They look so professional 😉 Love it 😀

  3. Ann says:

    What a clever idea, I will definitely be trying this out ready for my next secret tea party, Ann x

  4. Bernice says:

    These look fantastic Ruth, and so simple.
    Another brilliant tip with the colour in the icing bag – thank-you.
    I have my daughters sixyth birthday to celebrate on Halloween and these will perfect!

  5. Emma says:

    How far in advance can these be made and still taste good?

  6. Gerryberry says:


    • Vinegar, cream of tartar and cornflour all work to help stabilise a meringue depending on what you’re going to be doing with it. As the meringue for these goes directly onto the mince pie they don’t need any extra help in keeping their shape as the pastry case will do all that for you so it isn’t needed here x

    • Sorry,I thought the comment was on the meringue mince pies – my mistake! It’s just a case of me changing the way I do certain things as I learn more, that all x

  7. Sarah-Lou Tomlin says:

    Hi Ruth! I just wondered if the recipe would need changing at all if I were to add a drop of two of flavouring? Would that make any difference to consistency and mess things up?! Thank you 🙂

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