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Easy Ghost Meringue Cookies: Best Spooky Halloween Treat

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These easy ghost meringue cookies are crisp, airy, and melt on your tongue like a sweet little cloud. They are perfect for Halloween parties and are simple enough for beginners yet impressive enough to steal the show.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1/4 cup mini chocolate chips for eyes

Instructions

  1. Preheat your oven to 200°F (93°C). Line your baking sheet with parchment paper.
  2. Separate the eggs while cold, then let the whites sit at room temperature for 20 minutes.
  3. Wipe your mixing bowl with a lemon wedge to remove any grease, then dry with a paper towel.
  4. Add the egg whites and cream of tartar to the bowl. Begin mixing on medium speed until soft, foamy bubbles form (about 2 minutes).
  5. With the mixer running, add the sugar one tablespoon at a time over 3-4 minutes.
  6. Increase speed to medium-high and whip for 5-7 minutes until thick, glossy, and stiff peaks form.
  7. Drizzle in the vanilla and add the pinch of salt. Mix on low for 30 seconds until combined.
  8. Test for doneness by rubbing a tiny bit of meringue between your fingers; it should feel smooth, not gritty.
  9. Spoon the meringue into a piping bag fitted with a large round tip (or use a zip-top bag with a corner snipped off).
  10. Pipe ghosts by holding the bag straight up, squeezing to form a round base, then lifting straight up while squeezing to create a pointed top. Leave 1 inch between ghosts.
  11. Gently press two mini chocolate chips into each ghost for eyes immediately while the meringue is still soft.
  12. Bake for 1 hour and 30 minutes without opening the oven door.
  13. Turn off the oven and let the cookies cool completely inside the closed oven for 1-2 hours.
  14. Check for doneness: ghosts should be dry to the touch and easily peel off the parchment. If sticky, leave in turned-off oven for another 30 minutes.
  15. Transfer to a wire rack and cool for at least 30 minutes before serving or storing.

Notes

Make sure your bowl and mixer attachments are completely clean and dry. Avoid making meringue on humid days. Do not open the oven door during baking or cooling. Small cracks are charming for ghost cookies.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, easy Halloween treat, spooky cookies

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