Print

Easy Ghost Meringue Cookies: Best Halloween Treat

ghost meringue cookies - featured image
Print Recipe

These light, sweet, and adorable ghost-shaped meringue cookies are made with just 3 ingredients and are naturally gluten-free and dairy-free. Perfect for Halloween parties or a fun baking project.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar (optional but recommended)
  • 24–30 mini chocolate chips (for the eyes)

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Place the room-temperature egg whites and cream of tartar in the bowl of a stand mixer or large mixing bowl. Whisk on medium speed until frothy and bubbly, about 1-2 minutes.
  3. With the mixer running on medium-low, add the granulated sugar one tablespoon at a time, allowing each to fully incorporate before adding the next (about 5-7 minutes total).
  4. Add the vanilla extract. Increase mixer speed to medium-high and whisk until stiff, glossy peaks form. The meringue should feel smooth between your fingers, not gritty.
  5. Test the meringue by rubbing a tiny bit between your thumb and forefinger. If it feels smooth, it’s ready. If gritty, continue whisking for another minute.
  6. Fit a piping bag with a round tip (e.g., Wilton 1A) and fill it with the meringue. Twist the top closed and squeeze out any air bubbles.
  7. Pipe ghosts onto the prepared baking sheets: hold the piping bag perpendicular to the sheet, squeeze gently to create a round base, then pull straight up while reducing pressure to form a teardrop shape. Leave about 1 inch of space between each ghost.
  8. Gently press two mini chocolate chips into each ghost for eyes, pressing just until flush with the surface.
  9. Bake for 90 minutes. Do not open the oven door during the first hour. After 90 minutes, turn off the oven and leave the meringues inside to cool completely (at least 2 hours or overnight).
  10. Check for doneness: a perfectly baked meringue should lift easily off the parchment. If they stick, return to the warm oven (heat off) for another 30 minutes.

Notes

Humidity is the enemy of meringue; wait for a dry day or use a dehumidifier. Ensure your bowl and whisk are perfectly clean and grease-free. For vegan version, substitute egg whites with aquafaba (3 tablespoons per egg white).

Nutrition

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

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