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Cozy Ghost Meringue Cookies: Easy Halloween Treat

ghost meringue cookies halloween - featured image
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These Cozy Ghost Meringue Cookies are crisp, sweet, and melt-in-your-mouth wonderful, with a tiny bit of melted chocolate for the eyes that makes them look just spooky enough. They are the perfect way to bring a touch of cozy, nostalgic magic to your Halloween without all the scary stuff.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar (preferably superfine/caster sugar)
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup mini dark chocolate chips (for the faces)

Instructions

  1. Preheat your oven to 200°F (95°C). Line two large baking sheets with parchment paper.
  2. In a clean mixing bowl, combine the room-temperature egg whites, granulated sugar, and cream of tartar. Whisk by hand until combined.
  3. Place the bowl over a pot of simmering water (bowl should not touch the water). Whisk constantly until the sugar has completely dissolved and the mixture is warm to the touch, about 130-140°F (55-60°C). Test by rubbing a bit between your fingers—it should feel smooth, not gritty.
  4. Transfer the bowl to a stand mixer fitted with the whisk attachment. Start on medium-low speed and gradually increase to medium-high. Whip until the mixture becomes thick, glossy, and forms stiff, proud peaks, about 8-10 minutes. The bowl should feel cool to the touch. Add the vanilla extract in the last 30 seconds of whipping.
  5. Transfer the meringue to a piping bag fitted with a large round tip (e.g., Wilton 1A). Hold the bag perpendicular to the baking sheet, about 1/2 inch above the surface. Squeeze out a tall, fat dollop, about 1.5 inches wide. Stop squeezing, then pull the bag straight up and away to create a little peak on top. Repeat, leaving about 1 inch of space between each ghost.
  6. Working quickly, gently press two mini chocolate chips into the ‘face’ area for eyes, and one or two for a little ‘O’ shaped mouth. Do not push them in too deep.
  7. Place the baking sheets in the preheated oven. Bake for 90 minutes to 2 hours. Do not open the oven door for the first hour. The meringues are done when they are firm, dry, and easily peel off the parchment paper. They should be pure white, not brown.
  8. Turn the oven off and crack the door open. Let the meringues cool completely inside the oven for at least an hour. Once cool, they are ready to enjoy.

Notes

Do not make these on a rainy or humid day. Ensure no egg yolk gets into the whites. The low, slow bake is crucial for the perfect texture. Store in an airtight container at room temperature for up to 2 weeks. Can be frozen for up to 3 months.

Nutrition

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

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