50+ Easy Ghost Meringue Cookies with Chocolate Chip Eyes
These ghost meringue cookies are light, crunchy, and vanish faster than any candy bar at a party. They’re simple enough for a weeknight, impressive enough for a party, and so adorable that they never fail to make people smile.
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Total Time: 1 hour 45 minutes to 2 hours
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup (200g) granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/3 cup (60g) mini chocolate chips
- A tiny pinch of salt
Instructions
- Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper and set them aside.
- Separate 4 large eggs while they’re cold. Let the whites sit at room temperature for 15-20 minutes.
- Place the room-temperature egg whites and cream of tartar in your clean mixing bowl. Beat on medium speed until foamy, about 1 minute.
- With the mixer running on medium-high, add the sugar one tablespoon at a time. This takes about 2-3 minutes.
- Continue beating on high speed for 5-7 minutes until the meringue holds a stiff peak and looks glossy and smooth.
- Beat in the vanilla extract and a tiny pinch of salt on low speed for just 10 seconds.
- Fit a piping bag with a large round tip or snip a 1/2-inch opening from a zip-top bag.
- Pipe tall, round blobs about 2 inches wide onto the prepared baking sheets, pulling the bag straight up to create a peak on top. Leave about 1 inch between each ghost.
- Gently press two mini chocolate chips into each ghost for eyes, and one or two for a mouth.
- Bake for 60-75 minutes. The meringues are done when they lift easily off the parchment paper and sound hollow when tapped on the bottom.
- Turn off the oven and leave the meringues inside with the door slightly open for 30 minutes. Then transfer them to a wire rack to cool completely.
Notes
For best results, use room temperature egg whites. Humidity can affect meringues, so avoid making them on rainy days. Don’t open the oven door during baking. Meringues can be stored in an airtight container at room temperature for up to 2 weeks. They can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 45
- Sugar: 9
- Sodium: 15
- Fat: 1
- Saturated Fat: 0.5
- Carbohydrates: 10
- Protein: 1
Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, easy Halloween dessert, ghost cookies, chocolate chip meringue, spooky treats