Vegan Ghost Meringues Without Eggs — Light Halloween Treats

If you or someone in your family has an egg allergy—or you follow a vegan diet—you don’t have to miss out on a festive Halloween treat. Thanks to aquafaba, the liquid from a can of chickpeas, you can whip up classic meringues without egg whites. After baking, add candy eyes or piped chocolate to turn them into spooky little ghosts.

I used to be glued to food TV—Food Network back in the cable days and now streaming shows on Netflix. Watching bakers on The Great British Baking Show made meringues look achievable rather than intimidating. The repeats convinced me I could do it at home.

The challenge was my son’s egg allergy: traditional meringues rely on egg whites. That’s where aquafaba comes in. If you haven’t tried it yet, it’s a simple, inexpensive game-changer. Just drain a can of chickpeas and use the liquid. Aquafaba whips up like egg whites, forming glossy, stiff peaks that hold their shape—perfect for meringues.

I tested an egg-free meringue recipe using aquafaba and it worked beautifully. The mixture beat up quickly, became glossy and voluminous, and baked into crisp, light meringues that my kids loved—especially once I added eyes to make them ghostly.

Piping the ghosts was fun and simple. I used a disposable piping bag, but a zip-top bag with the corner snipped also works great. The ingredient list is short and affordable—no specialty items required—so it’s an accessible treat for anyone managing food allergies.

These egg-free ghost meringues are a fun, inclusive Halloween dessert that will be a hit at parties and gatherings. They offer a safe option for guests with egg allergies or for those following a vegan diet, and you don’t sacrifice texture or flavor to get there.

For decorating, candy eyes are quick and cute, but if you need to avoid soy or other allergens, use black piping gel, chocolate chips, or a little black frosting to make the eyes. Press them on using a dab of leftover meringue to secure them.

Egg-Free Ghost Meringues (Vegan)

Yield:
25 ghosts

Prep Time:
15 minutes

Cook Time:
1 hour

Total Time:
1 hour 15 minutes

If you have an egg allergy, or are vegan—you can still enjoy meringues this Halloween. Aquafaba whips like egg whites, creating light, crisp meringues that transform into adorable ghosts with a few simple decorations.

Ingredients

¾ cup aquafaba (the liquid drained from a 15 oz can of chickpeas)
1 teaspoon cream of tartar
1 Tablespoon cornstarch
1 teaspoon vanilla
1 and 1/4 cups granulated sugar
Candy eye balls, black icing, or mini chocolate chips (use allergen-free alternatives if needed)

Instructions

Heat oven to 200°F (about 95°C). Line a baking sheet with parchment paper.
Pour the aquafaba into the bowl of a stand mixer fitted with the whisk attachment. Start mixing on low; once it becomes frothy, add the cream of tartar and cornstarch. Scrape down the bowl as needed. When the foam turns white, add the vanilla.
With the mixer running, add the sugar one tablespoon at a time so it dissolves fully and the mixture stays smooth rather than grainy.
Continue whipping until you reach stiff, glossy peaks—this can take several minutes. The mixture should hold sharp peaks and expand in volume.
Transfer the meringue to a piping bag or a zip-top bag with the corner snipped. A round tip works well if you have one.
Pipe ghost shapes onto the prepared baking sheet, leaving space between them. They will remain roughly the same size but need room for airflow while baking.
Bake for one hour. When the timer finishes, turn the oven off and let the meringues cool inside the oven until firm to the touch.
Attach eyes using a tiny dab of leftover meringue, black icing, or small chocolate chips. If avoiding soy or other allergens, use an appropriate substitute for candy eyes.
Enjoy your egg-free ghost meringues!

Notes

Adapted from Namely Marley. Ingredients and instructions are presented to make allergy-friendly meringues; always double-check packaged decorations for allergens if you’re serving those with strict dietary restrictions.