Cozy Homemade Ghost Meringue Cookies: Best Easy Recipe
These ghost meringue cookies are light, airy, and perfectly spooky for Halloween. Made with just four simple ingredients, they’re crisp on the outside, melt-in-your-mouth on the inside, and guaranteed to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours 45 minutes (including cooling)
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 large egg whites, room temperature (about 1/4 cup or 90ml)
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup (45g) mini chocolate chips
- 1/4 teaspoon cream of tartar (optional but recommended)
- Pinch of salt
Instructions
- Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper or silicone mats.
- Separate the eggs while cold, then let the whites come to room temperature for 30 minutes.
- Add cream of tartar and a pinch of salt to the egg whites. Start whipping on medium speed until frothy (about 2 minutes).
- Increase mixer speed to medium-high. Gradually add sugar one tablespoon at a time over 3-4 minutes, until fully dissolved.
- Continue whipping on medium-high for 5-7 minutes until stiff, glossy peaks form. The meringue should hold its shape when the whisk is lifted.
- Add vanilla extract on low speed, mixing just until combined (about 10 seconds).
- Transfer meringue to a piping bag fitted with a 1/2-inch round tip (or a ziplock bag with the corner snipped).
- Pipe small mounds (about 1.5 inches wide) onto the prepared baking sheets, lifting the bag straight up to create a peak. Space ghosts about 1 inch apart.
- Gently press two mini chocolate chips into each ghost for eyes.
- Bake for 90 minutes at 200°F (95°C). Do not open the oven door during the first 60 minutes.
- Turn off the oven and leave the meringues inside to cool completely (at least 2 hours or overnight).
- Once completely cool, store in an airtight container at room temperature, layered between parchment paper.
Notes
For best results, use room temperature egg whites and ensure all equipment is completely clean and grease-free. Avoid making meringues on humid days. If ghosts brown, reduce oven temperature by 10-15 degrees. For vegan version, use aquafaba (3 tablespoons per egg white) with extra cream of tartar.
Nutrition
- Serving Size: 1 ghost
- Calories: 2530
- Sugar: 5
- Sodium: 10
- Fat: 0.5
- Carbohydrates: 6
- Protein: 0.5
Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, easy meringue recipe, spooky treats, gluten-free cookies, dairy-free cookies