PB&J Meringue Ghosts


PB&J Meringue Ghost

with Strawberry Fruit Spread
Course Dessert, Snack
Prep Time 20 minutes
1 hour 40 minutes
Total Time 2 hours
Servings 20 Servings


  • Candy Eyeballs


  • 4 Egg Whites
  • 1 cup Granulated Sugar
  • 1/2 cup Cream of Tatar
  • 1/2 cup Vanilla Extract
  • 1 container Candy Eyeballs
  • 1/2 cup Peanut Butter
  • 5 tbsp La Vieja Fabrica Strawberry Fruit Spread


  • 1. Combine Ingredients: Preheat your over to 225 degrees F. Line a baking sheet with parchment paper. In a stand mixer fixed with the whisk attachment, whisk your egg whites on medium speed until frothy.
  • 2. Beat Ingredients: Next, add your sugarin small portions at a tume and continue to whisk. Then add the cream of tartar and canilla extract. Whisk on high for about 5-6 minutes until stiff peaks form (when you lift the whisk, the mixture shouldn't drip).
  • 3. Pipe Meringue: Put the meringue in a piping bag with a round piping nozzle and make rounds for the base and a kiss for the head. Quickly pull up one last time to create the pointed tip at the top.
  • 4. Bake: Once you've piped all of your ghosts, bake them for 40 minutes or until they are no longer sticky and you can pick them up with your hands.
  • 5. Make Filling: Mix peanut butter and fruit spread in a owl until you get a nice consistency. Add mixture to a piping bag and add a small amount to the base of the ghost. Add the tap and use the filling to dab a small amount where you want to place the eyeballs as glue. Add the eyes and enjoy!