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Adorable Ghost-Shaped Meringue Cookies: Easy Halloween Treat

ghost-shaped meringue cookies - featured image
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These light-as-air meringue ghosts are a perfect Halloween treat. With a crisp exterior and sweet vanilla flavor, they’re easy to make with just four ingredients and always steal the show.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 3/4 cup (150 grams) superfine sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons mini chocolate chips

Instructions

  1. Preheat your oven to 200°F (93°C). Line your baking sheets with parchment paper.
  2. Place the room-temperature egg whites and cream of tartar in a clean, dry mixing bowl. Begin whipping on medium speed until frothy and bubbly, about 1-2 minutes.
  3. With the mixer running on medium-high, add the superfine sugar one tablespoon at a time, allowing it to dissolve completely between additions.
  4. Once all the sugar is incorporated, increase the speed to high and whip until stiff, glossy peaks form (the meringue stands up straight when the beater is lifted). Add the vanilla extract during the last 30 seconds of whipping. This takes about 5-7 minutes total.
  5. Transfer the meringue to a piping bag fitted with a large round tip (like Wilton 1A or 2A). Hold the bag straight up and down, about 1/2 inch above the baking sheet. Squeeze gently to create a round base, then lift the bag straight up as you continue squeezing to form a tall, teardrop shape. Stop squeezing and pull the bag away with a quick flick to create a peak on top. Leave about 1 inch between each ghost.
  6. Before the meringue starts to dry, gently press two mini chocolate chips into each ghost for eyes. Do not push them in too deep.
  7. Bake for 60-75 minutes, until the meringues are completely dry and lift easily off the parchment paper. For best results, turn off the oven and leave them inside to cool completely for another hour.

Notes

Make meringue on a dry day for best results. Ensure bowl and beaters are completely clean and grease-free. Wipe with lemon juice or vinegar before starting. Store in an airtight container at room temperature for up to two weeks. Do not refrigerate. Can be frozen for up to a month.

Nutrition

Keywords: meringue cookies, ghost cookies, Halloween treats, easy Halloween dessert, gluten-free cookies, dairy-free dessert, meringue ghosts

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