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Easy Ghost Meringue Cookies: Best Spooky Halloween Treat

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These ghost meringue cookies are crispy on the outside, chewy in the middle, and so light they practically float off the plate. They’re the perfect Halloween treat—scary cute, not scary complicated.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract (pure)
  • Pinch of salt
  • 1/4 cup (60g) mini chocolate chips (for ghost faces)
  • Optional: 1-2 drops black gel food coloring (for painting faces)

Instructions

  1. Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper.
  2. Clean your mixing bowl and whisk attachment thoroughly to remove any grease or yolk.
  3. Separate the eggs while they’re cold, transferring each white to a small bowl first, then to the mixing bowl.
  4. Let the egg whites come to room temperature (about 30 minutes).
  5. Add the cream of tartar and salt to the egg whites. Start whipping on medium speed until foamy (about 2 minutes).
  6. Increase speed to medium-high. When soft peaks form, add sugar one tablespoon at a time, waiting about 15 seconds between each addition.
  7. Continue whipping on high speed for 5-7 minutes until meringue is glossy, stiff, and holds a firm peak. For ghost shapes, whip just until it starts to look slightly dry (about 30 seconds past smooth stage).
  8. Fold in vanilla extract gently with a spatula.
  9. Transfer meringue to a piping bag with a round tip (or a zip-top bag with 1/2 inch corner snipped off).
  10. Pipe ghosts: Hold bag perpendicular to baking sheet, apply steady pressure for a round base, then lift straight up while reducing pressure to form a tall, tapered top. Leave 1 inch between ghosts.
  11. Immediately press mini chocolate chips into the wet meringue for eyes and mouth.
  12. Bake for 60-75 minutes until dry to the touch and easily lifting off parchment.
  13. Turn off oven and leave meringues inside for another 30 minutes with door propped open to dry completely.
  14. Cool completely on baking sheet before transferring to a wire rack.

Notes

Humidity is the enemy of meringue—save for a dry day. For best results, use fresh eggs at room temperature. Over-whipping slightly (until meringue looks slightly dry) helps ghost shapes hold their form. Meringues actually improve after a day or two. Store in airtight container at room temperature for up to 2 weeks; do not refrigerate.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue ghosts, spooky treats, easy Halloween dessert, gluten-free cookies, dairy-free cookies

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