Easy Ghost-Shaped Meringue Cookies for Halloween Fun
These light, airy ghost-shaped meringue cookies are made with just four simple ingredients and are perfect for Halloween. They’re naturally gluten-free, low in fat, and come together in under 10 minutes of prep time.
- Prep Time: 10 minutes
- Cook Time: 60-75 minutes
- Total Time: 1 hour 10 minutes to 1 hour 25 minutes (plus cooling time)
- Yield: 30-40 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 large egg whites, at room temperature
- ¾ cup (150g) granulated white sugar
- ½ teaspoon vanilla extract (pure, not imitation)
- ¼ teaspoon cream of tartar
- ¼ cup mini chocolate chips (for decorating)
- Optional: 1-2 drops black food coloring (for chocolate eyes)
Instructions
- Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
- Separate your eggs while they’re cold, then let the whites sit at room temperature for about 15 minutes.
- Add the cream of tartar to the egg whites. Start beating on medium-low speed until the mixture becomes foamy, about 1 minute.
- Gradually add the sugar, one tablespoon at a time, while the mixer is running on medium speed. Add about a tablespoon every 15-20 seconds, taking 2-3 minutes total.
- Add the vanilla extract. Increase the mixer speed to high and beat for 5-7 minutes (8-10 if using a hand mixer) until the mixture is stiff and glossy. The meringue should form stiff peaks that don’t droop, and feel smooth when rubbed between your fingers.
- Transfer the meringue to a piping bag fitted with a large round tip (like Wilton 1A or Ateco 806). Fill the bag about halfway.
- Pipe ghost shapes: Hold the piping bag straight up and down, about ½ inch above the baking sheet. Squeeze gently to create a round base, then slowly pull straight up while reducing pressure to create the ghost’s head. Release pressure completely and pull away quickly to create a little peak on top. Aim for about 2 inches tall and 1½ inches wide. Leave about 1 inch between each ghost.
- While the meringue is still wet, gently press two mini chocolate chips into each ghost for eyes. Don’t push them in too deep.
- Bake for 60-75 minutes. The cookies are done when they’re completely dry and can be easily lifted off the parchment paper. They should be firm to the touch but not brown.
- Turn off the oven and let the cookies cool inside with the door closed for at least 1 hour (overnight is even better).
Notes
Humidity is the enemy of meringue—make these on a dry day. Ensure your bowl and beaters are completely grease-free (wipe with lemon juice or vinegar). Do not refrigerate cookies; store in an airtight container at room temperature for up to 2 weeks. For best results, use fresh egg whites from whole eggs, not carton egg whites.
Nutrition
- Serving Size: 1 ghost cookie
- Calories: 25
- Sugar: 5
- Sodium: 10
- Fat: 0.5
- Carbohydrates: 5
- Protein: 1
Keywords: Halloween cookies, meringue cookies, ghost cookies, easy Halloween treats, gluten-free cookies, low-fat cookies, egg white cookies