Halloween Vegan Ghost Meringues Recipe (Egg-Free Aquafaba)

If you have an egg allergy or follow a vegan diet, you can still enjoy a spooky, delicious Halloween treat. Thanks to aquafaba, the liquid from canned chickpeas, you can recreate classic meringues without egg whites. Once baked, add candy eyes or piped icing to turn them into charming ghost meringues.

I used to watch endless food shows and thought meringues were out of my reach. Watching bakers on shows like The Great British Baking Show changed my mind — meringues aren’t as intimidating as they seem. The only barrier for my family was my son’s egg allergy. Then I discovered aquafaba, and it opened up a whole world of egg-free baking.

Aquafaba is simply the liquid from a can of chickpeas. It whips up into a glossy, stable foam much like egg whites, making it an ideal substitute in recipes that rely on whipped egg whites, including meringues. Because the ingredient list is short and inexpensive, aquafaba-based meringues are a great allergy-friendly option for parties and classroom celebrations.

Egg-Free Ghost Meringues (Vegan)

Yield:
25 ghosts

Prep Time:
15 minutes

Cook Time:
1 hour

Total Time:
1 hour 15 minutes

These light, crisp meringue ghosts are made without eggs and are perfect for an allergy-friendly Halloween. Aquafaba whips into a glossy, stable meringue that bakes into airy, melt-in-your-mouth treats. Decorate with candy eyes, chocolate chips, or piped icing for a festive finish.

Ingredients

¾ cup aquafaba (the liquid drained from a 15 oz can of chickpeas)
1 teaspoon cream of tartar
1 Tablespoon corn starch
1 teaspoon vanilla extract
1 1/4 cups granulated sugar
Candy eyeballs, black icing, or mini chocolate chips (for decorating)

Instructions

Preheat the oven to 200°F (about 95°C). Line a baking sheet with parchment paper.
Pour the aquafaba into the bowl of a stand mixer fitted with the whisk attachment. Start mixing on low speed. When it becomes frothy, add the cream of tartar and the corn starch. Scrape down the sides as needed. Once the foam starts turning white, add the vanilla.
With the mixer running, add the sugar one tablespoon at a time so it fully dissolves and the mixture stays smooth.
Continue whipping until the mixture reaches stiff peaks: it should be glossy, full of volume, and hold firm peaks when the whisk is lifted. This can take up to ten minutes.
Transfer the meringue to a piping bag or a zip-top bag with the corner snipped off. Use a round tip if you prefer uniform shapes.
Pipe swirls or ghost shapes onto the prepared baking sheet, spacing them apart so air can circulate. The meringues will not spread much but should have room.
Bake for one hour. When the time is up, turn the oven off and allow the meringues to cool completely in the oven for a crisp texture. They should feel firm to the touch.
Attach candy eyes using a dab of leftover meringue, icing, or melted chocolate. If you need soy-free or allergen-free eyes, use black piping gel, small chocolate chips, or piped frosting.
Serve and enjoy these light, festive treats.

Notes

Adapted from Namely Marley. These meringues are naturally vegan and can be adjusted for other dietary needs by choosing allergy-safe decorations. Aquafaba varies slightly between brands—if your aquafaba seems thin, you can gently reduce it over low heat before whipping, but be careful not to cook it.

Storage: Store in an airtight container at room temperature to maintain crispness. Humidity will soften meringues, so avoid storing them in damp environments.

I had a lot of fun piping these, and my kids loved decorating and eating them. They’re simple, require few ingredients, and are an inclusive dessert option whether you need egg-free, vegan, or allergy-friendly treats for a party or classroom celebration.