
These adorable and spooky meringue monsters are the ultimate treat for your Halloween festivities. Featuring a crisp outer shell and a soft, marshmallow-like center, they are as fun to make as they are to eat!
Preheat your oven to 200°C (180°C fan/gas 6). Line a small roasting tray with baking parchment and spread the caster sugar evenly across it. Heat the sugar in the oven for about 5 minutes until it is hot to the touch but not melting; this technique helps stabilize the egg whites for a glossier finish.
Place the egg whites and cream of tartar into the bowl of a stand mixer. Begin whisking at a low speed, then gradually increase to high until the whites reach the stiff peak stage, which should take about 5 minutes. Be careful not to over-whisk. Remove the hot sugar from the oven as soon as the peaks are ready.
Reduce the oven temperature to 110°C (90°C fan/gas ¼). Leave the oven door slightly ajar for a few moments to help it cool down quickly to the required baking temperature.
Set the mixer to full speed and add the hot sugar one tablespoon at a time. Ensure the mixture maintains its volume; if it begins to look soft or collapse, stop adding sugar and continue whisking until it stiffens before adding the remaining spoonfuls.
Once all the sugar is incorporated, continue whisking for another 2–5 minutes. The meringue is ready when it is thick, glossy, and holds a very firm shape when the whisk is lifted.
To create the colorful monster effect, turn your piping bags inside out. Use a clean paintbrush to apply thick stripes of green or purple food coloring from the tip to halfway down the bag. Carefully invert the bags back to normal and spoon the meringue inside, shaking it down to remove large air bubbles.
Line your baking trays with parchment paper. Snip about an inch off the tip of the piping bags. Squeeze a tiny dot of meringue onto the corners of the trays to act as glue, securing the parchment paper in place.
Hold the piping bag vertically about 2cm above the tray. Squeeze from the top to form a round base. Stop squeezing, lift the bag slightly, and then squeeze again to create a second, smaller layer on top, forming a 'blobby' monster body.
Repeat until all the mixture is used, working quickly to prevent the meringue from softening. Bake for 40–50 minutes until the monsters are crisp on the outside. Turn off the oven and let them cool completely on the trays.
If making your own eyes, pipe small dots of white royal icing onto parchment and add a tiny dot of black gel coloring for the pupil. Let these set overnight. Once the meringues are cool, use a tiny dab of leftover icing to stick the eyes onto your monsters. Store in a cool, dry place for up to two weeks.
For the best results, ensure your mixing bowl and whisk are completely grease-free by wiping them with a little lemon juice before starting. If you are in a hurry, you can substitute the homemade royal icing eyes with store-bought edible googly eyes.