Fluffy Pastel Ghost Meringue Cookies: Easy 3-Ingredient Recipe
These fluffy pastel ghost meringue cookies are light, airy, and perfect for Halloween or any pastel-themed party. Made with just 3 main ingredients, they are naturally gluten-free and low in fat, with a crisp exterior and soft, marshmallowy center.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes to 1 hour 45 minutes
- Total Time: 2 hours 45 minutes to 3 hours
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 large egg whites (room temperature)
- ¾ cup (150g) granulated sugar (ultra-fine baker’s sugar preferred)
- ¼ teaspoon cream of tartar
- Gel food coloring in pastel pink, lavender, and mint green (e.g., Americolor brand)
- ½ teaspoon vanilla extract (optional)
Instructions
- Preheat oven to 200°F (93°C). Line two large baking sheets with parchment paper.
- Using a small paintbrush or toothpick, paint vertical stripes of pastel gel food coloring on the inside of a piping bag. Fit the bag with a large star tip (e.g., Wilton 1M or 2D) and set aside.
- Place room-temperature egg whites and cream of tartar in a clean, dry bowl of a stand mixer. Whisk on medium speed until foamy and frothy, about 1-2 minutes.
- With the mixer running on medium-high speed, add granulated sugar one tablespoon at a time, taking 2-3 minutes to incorporate fully.
- Increase speed to high and whip for 5-7 minutes until stiff, glossy peaks form. The meringue should stand straight up on the whisk and feel smooth when rubbed between fingers.
- Gently fold in vanilla extract with a rubber spatula, being careful not to deflate the meringue.
- Spoon meringue into the prepared piping bag. Hold the bag straight up over the baking sheet and pipe ghosts by squeezing a generous base, then stopping and pulling straight up to create a peak.
- Bake for 1 hour 30 minutes to 1 hour 45 minutes, until meringues are firm to the touch and easily peel off parchment. They should not brown.
- Turn off the oven and leave meringues inside to cool completely for at least 1 hour.
Notes
Ensure bowl and utensils are completely clean and grease-free. Use room temperature egg whites for best volume. Avoid making on humid days. For storage, keep in an airtight container at room temperature for up to 2 weeks. Do not refrigerate or freeze.
Nutrition
- Serving Size: 1 ghost meringue
- Calories: 2530
- Sugar: 7
- Sodium: 10
- Carbohydrates: 7
- Protein: 1
Keywords: meringue cookies, ghost cookies, Halloween cookies, pastel cookies, gluten-free dessert, easy meringue, 3-ingredient recipe