5 from 1 vote
Coconut Meringue Ghosts
Coconut Meringue Ghosts

These adorable meringue ghosts are crisp on the outside and soft and marshmallowy in the middle. The desiccated coconut gives them a hint of the tropical!

Servings: 24 pieces
Author: Emma Walton
  • 300 grams caster sugar see note 1
  • 150 grams egg whites roughly 5 medium eggs, see note 1
  • 6 tbsp desiccated coconut
  • 2 icing bags
  • 100 grams icing sugar
  • gel food colouring black
  1. Place the caster sugar into an oven dish and place into a hot oven (220C/200C) for roughly 5 minutes until the sugar is hot but not yet melted.

  2. Take the sugar out of the oven and immediately begin whisking the egg whites in a large bowl.

  3. Once the egg whites have formed stiff peaks, turn the whisk speed to maximum and begin adding the warm sugar one spoon at a time.

  4. Make sure that the egg whites are forming stiff peaks again before adding in the next spoon full.

  5. Once all of the sugar has been added to the mixture, add in the desiccated coconut and whisk on high for another 5 minutes to ensure the egg whites are thick, firm and glossy.

  6. Fill a piping bag with the meringue and cut a large opening at the bottom of each bag.

  7. Pipe a small amount of meringue on to a large baking tray and then line the tray with grease proof paper (the little bit of meringue in each corner will help it stick).

  8. Pipe the meringue kisses by holding the piping bag upright, squeeze gently and lift away as you stop applying pressure.

  9. Repeat over and over again until the whole baking sheet is covered and all the meringue used up.

  10. Cook the meringues in the centre of the oven for 30-45 minutes at 100C/80C or until the meringue kisses come off of the baking paper without leaving their bottoms behind.

  11. Allow to cool completely before decorating.

  12. Add a splash of water to the icing sugar until a thick, pipable icing has formed. 

  13. Add a little black gel food colouring and mix well.

  14. Spoon into a piping bag and cut a small hole.

  15. Pipe two eyes and a mouth on to each of the ghosts.

Recipe Notes

Note 1 - weighing your egg whites and caster sugar

Weigh your egg whites first. It is unlikely you will have exactly 150g but don't worry, simply double the weight and use that much caster sugar. The ratio should always be 1:2 egg white to caster sugar.

Note 2 - storage

These will keep in an air tight container for up to 2 weeks (if you can resist them!)