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Adorable Ghost Meringue Cookies with Chocolate Chip Eyes

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These adorable ghost meringue cookies with chocolate chip eyes are crisp on the outside, marshmallowy on the inside, and sturdy enough to hold those chocolate chip eyes without tipping over. They’re simple enough to make on a busy weeknight, cute enough to impress at a party, and delicious enough that you’ll find yourself making them all year round.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/3 cup mini chocolate chips

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Place room-temperature egg whites and cream of tartar in a clean, dry bowl of a stand mixer. Start on medium speed and whip until soft peaks form, about 2-3 minutes.
  3. With the mixer running on medium-high, add the sugar one tablespoon at a time, waiting about 15 seconds between each addition.
  4. Once all the sugar is in, increase the speed to high and whip for 5-7 minutes until stiff peaks form and the mixture is glossy and smooth.
  5. Add vanilla extract and whip for another 30 seconds until combined.
  6. Remove the bowl from the mixer. Using a rubber spatula, gently fold in the mini chocolate chips until just combined.
  7. Spoon the meringue into a piping bag fitted with a round tip. Don’t overfill — about half full is perfect.
  8. Pipe the ghosts: Hold the piping bag straight up and down, about 1/2 inch above the parchment paper. Squeeze gently to create a round base, then pull straight up while reducing pressure to create a tall, wobbly ghost shape. Leave about 1 inch between each ghost.
  9. Before the meringue sets, gently press two mini chocolate chips into each ghost for eyes.
  10. Bake for 1 hour and 30 minutes, then turn off the oven and leave the ghosts inside for another hour. Don’t open the oven door during baking.
  11. Remove the ghosts from the oven and let them cool completely on the baking sheets, about 15-20 minutes.

Notes

Don’t make meringues on rainy or humid days. Wipe your bowl and whisk with a little lemon juice or vinegar on a paper towel before starting to remove any grease. For the fluffiest meringues, use eggs that are at least a week old. If you’re in a humid climate, add an extra tablespoon of sugar to help stabilize the meringue. These actually taste best the day after baking.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue ghosts, chocolate chip meringue, easy Halloween dessert, kid-friendly Halloween recipe

Find it online: https://forkifyfun.com/adorable-ghost-meringue-cookies-with-chocolate-chip-eyes/