Halloween meringue ghost sundae recipe

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30 min

Create your very own spooky Halloween sundae – vanilla ice cream served with a warm apple and blackberry sauce, and topped with a ghostly meringue!


  • For the meringue ghosts:
  • 2 medium egg whites
  • 115g caster sugar
  • ½ tsp vanilla extract
  • ½ tsp vinegar
  • For the stewed apple and blackberry sauce:
  • 900g bramley apples, peeled, cored and chopped
  • 400g blackberries
  • 3 tbsp honey
  • 1 tsp ground cinnamon
  • To serve:
  • 4 scoops of soft-scoop vanilla ice cream


  • To make the meringue ghosts: Preheat oven to 120°C (fan) or gas mark 2. Have all ingredients at room temperature.

  • Place egg whites in clean, grease-free bowl and whisk on high speed until egg white reaches the stiff peak stage. Add the sugar 1 tbsp at a time until the mixture is thick and glossy. Whisk in the vanilla and vinegar.

  • Fill a piping bag with large plain nozzle. Line a baking sheet with non-stick parchment. Pipe meringue ghosts following the template given. Reduce the oven to 110ºC (fan)/Gas Mark 1 for 30 mins. Turn the oven off and leave the meringues to dry out overnight.

  • To make the apple and blackberry sauce: place all ingredients in a heavy based saucepan together with 3tbsp water and gently cook for 20 mins until soft and pulpy.

  • To serve: in a glass sundae dish, place a rounded scoop of ice cream. Spoon over 2 generous tablespoons of stewed apple and finish with meringue ghosts. Serve immediately.

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