Waitrose and Partners
Meringue ghost ice cream sundaes

Meringue ghost ice cream sundaes

These cute little meringue ghosts give tasty crunch to easy ice cream sundaes, with gruesomely drippy fruit sauce.

0 out of 5 stars(0) Rate this recipe
  • Serves4
  • CourseDessert
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 British Blacktail Free Range Large Egg whites
  • 120g caster sugar
  • 1 tsp white wine vinegar
  • 3 tbsp raspberry coulis or strawberry flavour dessert sauce
  • 1 tsp red food colouring gel
  • 24 Cake Decor Edible Eyes
  • Cake Décor Edible Glue
  • 12 scoops vanilla ice cream


  1. Preheat the oven to 110°C, gas mark ¼ and line a baking sheet with baking parchment. Using an electric hand mixer, beat the egg whites in a large bowl until stiff. Add the sugar 1 tbsp at a time, beating well between each addition. Add the vinegar with the last of the sugar and beat until thick and glossy.

  2. Spoon the meringue mix into a piping bag fitted with a 1.5cm nozzle and pipe ghost shapes, approx 5cm in diameter, onto the lined baking sheet – you’ll get 10-12 ghosts. By pulling the bag away as you finish piping each one, you’ll create a thin, whispy peak on top.

  3. Bake in the oven for 30 minutes, until set and crisp on the outside. Turn the oven off and leave to cool on the baking sheet in the oven.

  4. Mix the coulis or dessert sauce with the food colouring gel to make a rich red colour. Stick a pair of eyes onto each ghost using a small dab of edible glue. Scoop the ice cream into 4 sundae glasses, top each with a ghost, drizzle over the sauce and serve immediately

Cook’s tip

Leftover egg yolks freeze well. Beat with a pinch of salt, then freeze in a small lidded container. Defrost in the fridge before using to glaze savoury pastry or add to quiche mix or scrambled eggs for extra richness.

The meringue recipe will leave some ghosts leftover. They will keep in an airtight container for up to 1 week, or offer them at the door to trick-or-treaters. 


Typical values per serving when made using specific products in recipe


1,259kJ/ 300kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet