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Best Easy Ghost Meringue Cookies for Halloween Parties

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These spooky ghost meringue cookies are light, crunchy, and melt in your mouth. Made with just four simple ingredients, they’re the perfect show-stopping treat for any Halloween party.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • ¼ cup mini chocolate chips

Instructions

  1. Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper and set aside.
  2. Separate your eggs carefully. Crack each egg and let the white fall into a small bowl, then transfer it to your large mixing bowl.
  3. Add the cream of tartar. Sprinkle it over the egg whites.
  4. Start whipping on medium speed. Beat the egg whites until they become frothy and start to hold soft peaks — about 2-3 minutes.
  5. Gradually add the sugar. With the mixer running, add the sugar one tablespoon at a time, about 30 seconds between each addition.
  6. Add the vanilla. Once all the sugar is incorporated, add the vanilla extract and continue beating.
  7. Whip to stiff peaks. Increase the speed to high and beat for 5-7 minutes. You’re looking for glossy, stiff peaks that hold their shape when you lift the beater.
  8. Test for doneness: turn the bowl upside down. If the meringue stays put, you’re good.
  9. Transfer to piping bag. Spoon the meringue into your piping bag fitted with a large round tip.
  10. Pipe the ghosts. Hold the bag perpendicular to the baking sheet, about ½ inch above the surface. Pipe a round blob for the body, then pull straight up to create a little peak on top. Leave about 1 inch between each ghost.
  11. Add the eyes. While the meringue is still wet, gently press two mini chocolate chips into each ghost for eyes.
  12. Bake for 60 minutes. Do not open the oven door during baking.
  13. Turn off the oven and let them rest for another 30-60 minutes.
  14. Cool completely. Remove from the oven and let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Make sure your bowl and whisk attachment are completely clean and grease-free. Humidity is the enemy of meringue; avoid making these on a rainy day. For perfectly uniform ghosts, use a cookie scoop to portion the meringue before piping. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

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

Find it online: https://breezybake.com/best-easy-ghost-meringue-cookies-for-halloween-parties/