Fun and Spooky Baiser Geister Meringue Ghosts

A few years ago I started making these cute little Baiser Geister or Meringue Ghosts for Halloween. The kids love them… and since meringues are favorites of mine, I love them too. I can hear it now… but Halloween isn’t a GERMAN THING.

Well, no. Germany isn’t Halloween crazy like here in the US. But… the celebration is taking off in some communities in Germany. (Read more about that here)

And Ghosties are sort of universal.

And meringue is delicious.  (You can also make other shapes… like hearts or Christmas Trees…)

Baiser Geister

Give them a try…

Baiser Geister Meringue Ghosts

baiser geister

Baiser Geister- Meringue Ghosts

Halloween is slowly becoming a thing in Germany... and that means Halloween Treats are too. These Baiser Geister (Meringue Ghosts) are fun for kids...and delicious for everyone. 
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine German
Servings 24


  • 3 Egg Whites
  • 1 cup Granulated Sugar
  • 1/4 tsp Cream of Tartar
  • Round Dark Sprinkles for Decorating


  • Preheat the oven to 300 degrees Fahrenheit.
  • Line the cookie sheets with parchment paper.
  • Make sure your mixing bowl is clean. Really Clean. I know you washed it, but if there is any fat residue at all in the bowl, the egg whites won’t stiffen up… they’ll just go around and around.
  • Separate my eggs carefully. You just need the whites (use the yolks for something else). Just don’t let any egg yolk get into the white, or it won't whip up.
  • My stand mixer is perfect for things like egg-whites, but you can use a hand mixer (you can even do them with a whisk, but it’s LOTS of work) just make sure you use the whisk attachment. Beat the egg whites for a minute or two on high… then add the cream of tartar. Keep the mixer going on high…. slowly add the sugar a little at a time.
  • Beat the egg whites until they are stiff and glossy, but not dry. Stop and lift the beater from time to time to see where you are. You might want to scrape the sides of the bowl once or twice along the way, just to be sure you got all the sugar.
  • Once you have stiff egg whites/meringue…
  • Put your meringue in a piping bag with a large plain tip, or put it in a plastic storage bag with a corner cut off.
  • Got your cookie sheet covered in parchment? Start by piping a blob for the head… then move your bag side to side to make the ghost body. I gave my ghosts wide shoulders and a tail… not sure what beings they were BEFORE they were ghosts… but they look ghostly enough.
  • If you are using sprinkles for eyes, now is the time to add them. If you have small children who really love to use sprinkles, let them. This is supposed to be fun.
  • Bake the ghosts for 20 minutes at 300 degrees. They will get hard on top.
  • Let them cool on the cookie sheet on a cooling rack.
  • (If you are using frosting, go ahead and make the eyes now)
  • Eat!


Making these on a rainy day is tough... Meringue likes dry. You may have to drop the oven temperature a bit and let them bake longer.
I add round sprinkles for the eyes before baking. If you want to use dabs of frosting for eyes, do it after.
Keyword Baiser Geister, Meringue Ghosts


Step by Step for Baiser Geister

Whip up the egg whites, sugar, and cream of tartar to a stiff but still glossy meringue… and put it in a piping bag

baiser geister

Pipe a ghost shape… start with a blob at the top, then zig zag down. I like wide shoulders and a skinny tail… but ghosts can be whatever shape you want them to be.

baiser geister

Add sprinkles where the eyes go (if you would rather use frosting or icing for eyes, that comes AFTER baking)

baiser geister

Bake 20 minutes at 300 degrees F


baiser geister



baiser geister



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