These impossibly light and perfectly sweet ghost-shaped meringue cookies require just three simple ingredients and are the perfect last-minute Halloween treat. They are crisp on the outside with a soft, marshmallowy center.
Ensure bowl and whisk are completely grease-free (wipe with lemon juice or vinegar). Use room temperature eggs for better volume. Avoid making on humid days. Store in airtight container at room temperature for up to 5 days. Do not refrigerate. For chocolate ghosts, sift 1 tbsp cocoa powder over stiff meringue and fold gently before piping.
Keywords: Halloween cookies, meringue cookies, ghost cookies, 3-ingredient recipe, easy Halloween treat, egg white cookies, spooky dessert