Jack-O’-Lantern Meringues

Light, crisp Jack-O’-Lantern meringues made with orange and black meringue – a fun, spooky Halloween treat to make with kids!

These Jack-O’-Lantern Meringues are a fun and festive Halloween treat! Light, crisp, and shaped like tiny pumpkins, they’re as sweet to look at as they are to eat. Made from a simple meringue base and decorated with playful black faces, they’re surprisingly easy to make and always a hit at autumn parties.

My 11-year-old daughter loved helping decorate the faces – it’s a great way to get kids involved and make the process even more fun. Whether you’re planning a Halloween party or just want a light seasonal dessert, these cute little meringues are sure to bring smiles to the table.

Let’s get started!

Tips for Best Results

• Use gel food colouring to keep the meringue firm and vibrant.
• Make sure your bowl and beaters are spotless – any grease will prevent stiff peaks.
• Add sugar gradually to fully dissolve it and avoid a gritty texture.
• Bake on a dry day for crisp meringues. Moisture in the air can make them sticky.
• Let them cool fully in the oven to avoid cracks or soft centres.

Ingredients & Substitutions

• Egg whites: Fresh or carton egg whites both work; room temperature whites whip better.
• Cream of tartar: Helps stabilise the meringue. If unavailable, use 1 teaspoon lemon juice or white vinegar.
• Sugar: Granulated sugar provides the best texture; superfine sugar also works.
• Vanilla extract: Adds flavour. Try almond extract for a slightly different twist.
• Food colouring: Gel colours are best – use orange for pumpkins and black for faces.

Looking for More Halloween Treats?

Check out more of my favourite Halloween recipes!

Looking for the perfect Halloween treat? Try these deliciously spooky Nightmare Before Christmas-inspired cheesecakes.

Need to make a Halloween themed dessert? Look no further than these spooky graveyard mini cheesecakes – they are loaded with chocolate!

This Halloween cupcake decorating tutorial will show you how to make devil horns for your own devil cupcakes. It’s easy, fun and delicious!

Jack-O’-Lantern Meringues

Yields: 36 meringues | Prep time: 20 minutes | Cook Time: 3 hours

Ingredients

• 4 large egg whites, room temperature
• ½ teaspoon cream of tartar
• ⅛ teaspoon salt
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract
• Orange gel food colouring
• Black gel food colouring

Directions

1. Prepare the baking sheets:
   Preheat oven to 225°F (105°C) and line two large baking sheets with parchment paper. Set aside.
2. Make the meringue:
   In a clean, grease-free mixing bowl, combine egg whites, cream of tartar, and salt. Beat on low speed until foamy.
3. Add the sugar:
   Gradually add the sugar, 1 tablespoon at a time, mixing for 15–20 seconds between each addition. Continue beating on high speed until the mixture is thick, glossy, and forms stiff peaks. The sugar should be completely dissolved when rubbed between your fingers.
4. Add flavour and colour:
   Mix in the vanilla extract. Remove about ¼ cup of meringue and tint it black for decorating. Tint the remaining meringue orange for the pumpkin bodies.
5. Pipe the pumpkins:
   Transfer the orange meringue into a piping bag fitted with a large round or star tip. Pipe small mounds onto the prepared baking sheets, about 1½ inches wide, to form the pumpkin shapes.
6. Add the faces:
   Place the black meringue in a piping bag fitted with a fine tip (or use a small plastic bag with a tiny corner snipped off). Pipe Jack-O’-Lantern faces onto each pumpkin.
7. Bake:
   Bake for 1 hour. When done, turn off the oven but do not open the door. Allow the meringues to cool completely inside the oven for 1–2 hours.
8. Store:
   Once cooled, carefully remove from parchment and store in an airtight container at room temperature for up to one week. Keep away from humidity to maintain crispness.