Poltergeist Pavlovas Halloween Treat (Printable Version)

Airy ghost-shaped pavlovas topped with whipped cream and berries—perfect for playful gatherings and parties.

# What You'll Need:

→ Meringue

01 - 4 large egg whites, at room temperature
02 - 1 cup superfine sugar
03 - 1/2 teaspoon cream of tartar
04 - 1 teaspoon cornstarch
05 - 1/2 teaspoon pure vanilla extract

→ Topping

06 - 1 cup heavy whipping cream, cold
07 - 2 tablespoons powdered sugar
08 - 1/2 teaspoon vanilla extract
09 - 1 cup mixed fresh berries such as raspberries, blueberries, or strawberries
10 - 16 mini chocolate chips or edible black gel for decorating eyes and mouths

# Steps to Follow:

01 - Preheat oven to 225°F and line a baking sheet with parchment paper.
02 - In a clean, grease-free mixing bowl, beat egg whites with cream of tartar until soft peaks develop.
03 - Gradually add superfine sugar, spoonful by spoonful, beating until stiff, glossy peaks form and mixture is smooth. Continue by beating in cornstarch and vanilla extract.
04 - Pipe or spoon 8 mounds of meringue onto the prepared baking sheet, shaping each into a tall ghost-like figure with a swirling tip.
05 - Decorate each meringue with mini chocolate chips or pipe black edible gel to create ghost eyes and mouths.
06 - Bake for 1 hour and 15 minutes, until the exterior is dry and meringues lift easily from paper. Turn off oven, crack door, and allow meringues to cool completely inside.
07 - Whip cold cream with powdered sugar and vanilla extract until soft peaks form.
08 - Just before serving, gently top each ghostly meringue with a dollop of whipped cream and spoonfuls of fresh berries.

# Additional Tips::

01 -
  • Fun and easy centerpiece for any spooky party
  • Naturally gluten-free and vegetarian
  • Crisp outside and airy inside with a creamy topping
  • Great for prepping ahead and decorating with kids
02 -
  • Gluten-free and kid-friendly
  • Can be made ahead for parties
  • Low calorie for a sweet treat
  • Whipping the egg whites slowly is my favorite step and always reminds me of my mother's patience in the kitchen. We used to draw silly faces on the ghosts and giggle over which ones looked the most mischievous.
03 -
  • Make sure your mixing bowl and beaters are ultra clean so meringue whips up tall and strong
  • Do not rush adding the sugar. Granules or lumps will make the pavlovas grainy or lead to collapse
  • Cool pavlovas slowly in the oven after baking to avoid cracks and soggy bottoms
  • Have fun shaping each ghost (a bit of wonkiness adds to the charm)

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