Spooky Halloween Treats: Ghostly Meringues & Icy Eyeball Punch

Name: Spooky Halloween Treats: Ghostly Meringues & Icy Eyeball Punch
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 12
Cuisine: Halloween / Festive Desserts
Ingredients: 3 pieces Large Egg Whites (At room temperature); 3/4 cup Granulated Sugar (For meringues); 1/2 teaspoon Vanilla Extract; a few drops Black Food Coloring (For ghost eyes); 1 can Canned Lychees (Drained); 20-25 pieces Fresh Blueberries (To stuff lychees); 1 cup Cherry or Cranberry Juice (Or water, for freezing eyeballs)

Get into the Halloween spirit with these easy-to-make spooky treats! Learn how to create adorable ghostly meringues and creepy icy eyeballs perfect for drinks. A fun and creative way to celebrate Halloween at home with family and friends. Perfect for parties and fright nights!

#Halloween

#Spooky

#Dessert

#Meringue

#Eyeballs

#Party Food

#Kids Friendly

#Easy Recipe

#Creative

Ghostly Meringues

Recipe Information

30m

Prep Time

1h 30m

Cook Time

Total Time

Servings

Medium

Halloween / Festive Desserts

Spanish

Nutrition (per serving)

150

Calories

Protein

30g

Carbs

Fat

Creepy Icy Eyeball

Ingredients

Large Egg Whites
(At room temperature)
3 pieces
Granulated Sugar
(For meringues)
3 cup

Vanilla Extract
1 teaspoon
Black Food Coloring
(For ghost eyes)
a few drops
Canned Lychees
(Drained)
1 can
Fresh Blueberries
(To stuff lychees)
20 pieces
Cherry or Cranberry Juice
(Or water, for freezing eyeballs)
1 cup

Servings: 12

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Spooky Eyeball Punch

Instructions

0/7 completed

1
In a clean, grease-free bowl, whip the large egg whites until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip until stiff, glossy peaks form and the sugar is dissolved. Stir in the vanilla extract.
Preview
10m
Preview
In a clean, grease-free bowl, whip the large egg whites until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip until stiff, glossy peaks form and the sugar is dissolved. Stir in the vanilla extract.
10m
Ensure bowl and whisk are completely grease-free for best results, as any fat can prevent the egg whites from whipping properly.
2
Transfer the meringue mixture to a piping bag fitted with a round tip. On a baking sheet lined with parchment paper, pipe individual ghost shapes, starting with a wider base and lifting slightly to create a pointed 'tail' for each ghost.
Preview
5m
Preview
Transfer the meringue mixture to a piping bag fitted with a round tip. On a baking sheet lined with parchment paper, pipe individual ghost shapes, starting with a wider base and lifting slightly to create a pointed 'tail' for each ghost.
5m
For classic ghost shapes, pipe directly upwards then gently lift the bag to create a soft peak, resembling a ghost's flowing form.

3
Preheat your oven to a very low temperature, around 100°C (200°F). Bake the meringue ghosts for 60-90 minutes, or until they are crisp to the touch and easily detach from the parchment paper. Turn off the oven and let them cool completely inside the oven for best texture.
Preview
1h 30m
Preview
Preheat your oven to a very low temperature, around 100°C (200°F). Bake the meringue ghosts for 60-90 minutes, or until they are crisp to the touch and easily detach from the parchment paper. Turn off the oven and let them cool completely inside the oven for best texture.
1h 30m
Baking at a low temperature prevents the meringues from browning and helps them maintain their crisp, white ghostly appearance.
4
Once the meringue ghosts are completely cooled, dip a toothpick into the black food coloring and carefully draw two small dots for eyes on each ghost to bring them to life.
Preview
5m
Preview
Once the meringue ghosts are completely cooled, dip a toothpick into the black food coloring and carefully draw two small dots for eyes on each ghost to bring them to life.
5m
Use a very fine brush or the tip of a toothpick for precise details, and apply the coloring sparingly to avoid smudging or melting the meringue.
5
Drain the canned lychees. Take one blueberry and gently insert it into the hollow center of each lychee, creating the 'pupil' of the eyeball.
Preview
5m
Preview
Drain the canned lychees. Take one blueberry and gently insert it into the hollow center of each lychee, creating the 'pupil' of the eyeball.
5m
For an even more eerie effect, you can use red food coloring to create 'veins' on the lychees before adding the blueberry.

6
Place the blueberry-stuffed lychees into an ice cube tray or a shallow container. Pour cherry juice, cranberry juice, or even plain water over them until they are fully submerged. Freeze for at least 4 hours or, ideally, overnight until solid.
Preview
5m
Preview
Place the blueberry-stuffed lychees into an ice cube tray or a shallow container. Pour cherry juice, cranberry juice, or even plain water over them until they are fully submerged. Freeze for at least 4 hours or, ideally, overnight until solid.
5m
Using colored juice instead of water will add a gruesome, bloody appearance to your icy eyeballs, enhancing the Halloween theme.
7
Just before serving, carefully remove the frozen icy eyeballs from their molds and add them to a large punch bowl filled with your favorite red-colored punch or any festive drink. Serve immediately to maintain their spooky frozen state.
Preview
2m
Preview
Just before serving, carefully remove the frozen icy eyeballs from their molds and add them to a large punch bowl filled with your favorite red-colored punch or any festive drink. Serve immediately to maintain their spooky frozen state.
2m
For an extra touch, float some gummy worms or plastic spiders in the punch alongside the eyeballs.