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Best Ghost Meringue Cookies – Easy Halloween Treat

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These ghost meringue cookies are impossibly light, adorable, and deceptively simple to make. With just four ingredients, they are the perfect make-ahead Halloween treat that will impress guests and vanish from the dessert table.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Mini chocolate chips or black decorating gel (for the faces)

Instructions

  1. Preheat your oven to 200°F (93°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. Place the room-temperature egg whites and cream of tartar in the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Whip on medium-low speed until frothy and bubbly, about 1-2 minutes.
  3. With the mixer running on medium speed, gradually add the sugar, one tablespoon at a time, taking about 2-3 minutes to add all the sugar.
  4. Increase the mixer speed to high and whip for 5-7 minutes until stiff, glossy peaks form. The meringue should hold its shape without drooping and feel smooth when rubbed between your fingers.
  5. With the mixer on low speed, add the vanilla extract and mix just until combined, about 10 seconds.
  6. Transfer the meringue to a piping bag fitted with a large round tip. Pipe ghosts onto the prepared baking sheets by squeezing out a generous round base, then pulling straight up while releasing pressure to create a tall, tapered peak. Leave about 1 inch of space between each ghost.
  7. Before the meringue forms a skin, gently press two mini chocolate chips into each ghost for eyes. Optionally, add a third chip for a mouth.
  8. Bake for 60-75 minutes, until the meringues are firm to the touch and easily peel off the parchment paper. They should be dry on the outside but still slightly soft inside.
  9. Turn off the oven and leave the meringues inside with the door slightly ajar (propped open with a wooden spoon) for 30-60 minutes to dry completely.
  10. Transfer to a wire rack to cool completely. The cookies will continue to crisp up as they cool.

Notes

Do not make these on a rainy or humid day, as meringue absorbs moisture and will turn sticky. Ensure your bowl and whisk are completely clean and free of any fat. Use an oven thermometer to verify the oven temperature is exactly 200°F to prevent browning or cracking. Store in an airtight container at room temperature for up to 5 days; do not refrigerate.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, easy Halloween treat, gluten-free cookies, low-fat cookies

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