Print

Easy Spooky Ghost Meringue Cookies: Best Halloween Treat

ghost meringue cookies - featured image
Print Recipe

These light-as-air ghost meringue cookies are crisp on the outside, melt-in-your-mouth soft on the inside, and perfect for Halloween gatherings. They’re simple to make with basic pantry ingredients and are naturally gluten-free and dairy-free.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract (pure)
  • Pinch of salt
  • 1/4 cup miniature chocolate chips
  • Optional: 1-2 drops black gel food coloring

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Separate your eggs while cold, then let the whites come to room temperature in your mixing bowl (about 30 minutes).
  3. Wipe down your bowl and whisk attachment with a little lemon juice or vinegar on a paper towel to remove any grease.
  4. Start whipping the egg whites on medium speed until frothy and bubbly, about 1-2 minutes.
  5. Add the cream of tartar and salt. Continue whipping on medium-high speed until soft peaks form, about 2-3 minutes.
  6. Add the sugar one tablespoon at a time with the mixer running on medium speed, letting each addition dissolve before adding the next (about 5 minutes total).
  7. Add the vanilla extract, then increase speed to high and whip until stiff, glossy peaks form, about 5-7 minutes. The meringue should be thick, shiny, and hold its shape.
  8. Test for doneness: the bowl should feel cool to the touch, and the meringue should not move when you tilt the bowl.
  9. Transfer the meringue to a piping bag fitted with a large round tip (or a zip-top bag with the corner snipped off).
  10. Pipe ghosts: hold the bag straight up and down, squeeze gently to create a round base, then lift straight up while continuing to squeeze, reducing pressure to create a peak. Leave about 2 inches between each ghost.
  11. Before the meringue dries, gently press two miniature chocolate chips into each ghost for eyes.
  12. Bake for 60-75 minutes at 200°F (93°C) until firm to the touch and easily peel off the parchment.
  13. Turn off the oven and leave the ghosts inside for another 30 minutes to dry out completely.
  14. Cool completely on a wire rack before storing.

Notes

Humidity is the enemy—don’t make meringues on a rainy day. Room temperature eggs are non-negotiable. Don’t overbake; meringues are done when dry and firm, not brown. Pipe with confidence; if you mess up, scrape back into the bag and try again. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.

Nutrition

Keywords: Halloween cookies, meringue cookies, ghost cookies, easy Halloween treat, gluten-free cookies, dairy-free cookies

Find it online: https://willarecipes.com/easy-spooky-ghost-meringue-cookies-best-halloween-treat/