Ghost Mummified Meringues



Using my favourite Meringue Recipe from Leiths School Of Food, make these ghost mummified meringues just in time for Halloween! I’ve always been a bit of A Lost Girl so in between working in fashion and setting up TLG, I trained at Leiths for a year. It was honestly one of the best years of my life (despite COVID getting in the way!) and I learnt so many incredible things and met so many amazing people along the way. 

Sadly I didn’t amount to becoming a chef, but I am still passionate about food and love to bake cakes for friends and family. The year at Leiths also reconnected my love for photography, food styling and presentation. (You can find out more about me here.)

Therefore, The Lost Girls is a platform where I hope to share with you all the things I love, as well as Aoife. It’s a combination of beautiful textiles and flavour! We really hope that is evident through the table scape products we sell; you can find these in the Clothshop and Ceramic section of our website. Aoife & I love to set a scene when we host dinners and we will be giving tips and tricks a long the way. 

Anyway enough about me, here’s a spooky recipe for you to try! I hope you enjoy 


You will need:

1 Clean Glass Bowl

An Electric Whisk (You can do this in a kitchen aid if you have)

A Spatula 

A Large Piping Bag 

A Large Round Piping Nozzle 

Black edible pen or edible eyes


Makes About 20

4 egg whites

200g caster sugar


  1. Preheat the oven to 120°C. Line 2 baking sheets with non-stick baking parchment. Take a clean medium to large bowl and, whisk the egg whites to stiff peaks using an electric whisk. (You can use a kitchen aid if you have)
  2. With the beaters still running, whisk in 4 tablespoons of the caster sugar, sprinkling 1 tablespoon in at a time and whisking the meringue back to stiff peaks again between each addition.
  3. Fold in the remaining sugar using a large metal spoon, until just incorporated. Once you are confident with the method, the remaining sugar can be whisked in gradually.
  4. Fill a piping bag (using your round nozzle) with the mixture. If you need tips on how to fill the piping bag, watch this video. Use a little of the mixture to anchor the corners of the baking parchment to the tray.
  5. Make beehive-shaped meringues by piping 3 squeezes of the piping bag on top of each other, each layer smaller than the one before.
  6. Bake in the oven for 1½–2 hours, or until the meringues will lift off the parchment cleanly and have completely dried out. Remove from the oven and leave to cool completely.
  7. Now it’s time to get creative! Draw whatever eyes or faces you would like on your meringues! Make them as spooky as possible!
  8. Enjoy!

Let me know what you thought of this recipe, by emailing me at

To view more of our blogs, head to Lost and Located

Thank me later!

G x x