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Easy Ghost Meringue Cookies for a Spooky Night

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These ghost meringue cookies are light, airy, and perfectly sweet, made with just four simple ingredients. They’re a fun and easy Halloween treat that’s perfect for a cozy night in.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ¼ cup (45g) mini chocolate chips (optional, for eyes)

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Place 3 room-temperature egg whites in a clean, dry mixing bowl. Add ¼ teaspoon of cream of tartar. Start mixing on medium speed until the egg whites become frothy and bubbly, about 1-2 minutes.
  3. With the mixer running on medium-high speed, add the ¾ cup of granulated sugar one tablespoon at a time, about 30 seconds between each addition.
  4. Once all the sugar is added, increase the speed to high and whip for about 5-7 minutes until stiff, glossy peaks form. The mixture should be thick and marshmallow-like.
  5. With the mixer on low, add 1 teaspoon of vanilla extract. Mix just until combined, about 10 seconds.
  6. Fit a piping bag with a round tip and fill it with the meringue. Alternatively, use a sturdy zip-top bag with the corner snipped off.
  7. Pipe the ghosts onto the prepared baking sheets: hold the piping bag straight up and down, about ½ inch above the sheet. Squeeze gently to create a round base, then slowly pull upward while releasing pressure to create the ghost’s head. Leave about 1 inch between each ghost.
  8. If using mini chocolate chips, gently press two into each ghost for eyes immediately after piping.
  9. Bake for 1 hour. Do not open the oven door during this time.
  10. After 1 hour, turn off the oven but leave the cookies inside. Let them cool completely in the closed oven, about 1-2 hours.
  11. Check for doneness: a properly baked ghost meringue cookie should lift easily off the parchment paper. If they stick, return them to the turned-off oven for another 30 minutes.

Notes

Humidity is the enemy of meringue. On humid days, add an extra 30 minutes to the oven-drying time. Store in an airtight container at room temperature for up to 3-4 days. Do not refrigerate. For vegan option, use ½ cup aquafaba instead of egg whites.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, easy Halloween treats, ghost cookies, meringue ghosts

Find it online: https://jollyfork.com/easy-ghost-meringue-cookies-for-a-spooky-night/