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Best Ghost Meringue Cookies for Easy Halloween Party Treats

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These adorable ghost-shaped meringues are light, airy, and perfect for Halloween parties. With just a few simple ingredients and a low-and-slow baking method, they come together easily and are sure to impress your guests.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 1/4 cup (about 45g) semi-sweet or dark chocolate chips
  • Optional: a few drops of orange or black food coloring gel

Instructions

  1. Preheat your oven to 200°F (93°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. In a completely clean, grease-free mixing bowl, combine the room-temperature egg whites and cream of tartar. Whip on medium speed until frothy and bubbly, about 1-2 minutes. Add the salt.
  3. With the mixer running on medium-high speed, gradually add the granulated sugar, one tablespoon at a time, waiting about 15-20 seconds between each addition.
  4. Once all sugar is added, increase speed to high and whip for 5-7 minutes until stiff peaks form. The mixture should be thick, glossy, and smooth when rubbed between your fingers.
  5. On low speed, beat in the vanilla extract and cornstarch until just combined, about 10 seconds. If using food coloring, gently swirl it in with a spatula.
  6. Transfer the meringue to a piping bag fitted with a large round tip. Pipe ghost shapes onto the prepared baking sheets: squeeze out a base, then slowly pull the bag straight up while continuing to squeeze, creating a tall teardrop shape. Space them about 2 inches apart.
  7. Bake for 60 to 75 minutes without opening the oven door. Meringues are done when firm to the touch and easily lift off the parchment.
  8. Turn off the oven and leave the meringues inside to cool completely with the door slightly ajar, at least 1 hour or overnight.
  9. Once completely cool, melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring in between. Transfer to a small piping bag or zip-top bag with a tiny corner cut off. Pipe two small dots for eyes and an ‘O’ shape for a mouth on each ghost. Let the chocolate set for about 15 minutes at room temperature.

Notes

Do not make meringues on a rainy or humid day, as they will absorb moisture and become sticky. Ensure all equipment is completely clean and grease-free. For best results, use room-temperature egg whites and add sugar slowly. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

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

Find it online: https://perkypan.com/best-ghost-meringue-cookies-for-easy-halloween-party-treats/