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Crispy Ghost Meringue Cookies: Easy Halloween Treat

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These light, airy, and perfectly crisp ghost meringue cookies are a fun and simple Halloween treat. Made with just five ingredients, they are naturally gluten-free and low-fat, and they look adorable on any spooky dessert platter.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated white sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Mini chocolate chips or black decorating gel (optional, for faces)

Instructions

  1. Preheat your oven to 200°F (93°C) and line two large baking sheets with parchment paper.
  2. In the bowl of your stand mixer (or a large mixing bowl if using a hand mixer), combine the room temperature egg whites and cream of tartar. Beat them on medium speed until they become frothy and bubbly, about 1-2 minutes.
  3. Increase the speed to medium-high and start adding the sugar, one tablespoon at a time. Take about 5 minutes to add all the sugar.
  4. Once all the sugar is added, increase the speed to high and whip until the meringue forms stiff, glossy peaks, about 5-7 minutes. The mixture should look smooth and shiny, not grainy.
  5. Add the vanilla extract and beat for another 30 seconds to combine. Give it one more quick whip to bring it back to stiff peaks.
  6. Transfer the meringue to your piping bag fitted with the round tip. Twist the top of the bag to push the meringue down toward the tip.
  7. Pipe the ghosts onto the prepared baking sheets. Hold the piping bag straight up and down, about 1/2 inch above the parchment. Squeeze out a generous dollop for the body, then lift the bag straight up while reducing pressure to create a smaller head. Release pressure completely and pull away with a quick flick of the wrist to create a little peak on top. Leave about 2 inches between each ghost.
  8. If using mini chocolate chips for eyes, gently press two chips into each ghost’s head now. Do this right after piping while the meringue is still soft.
  9. Bake for 60-75 minutes, or until the meringues are dry to the touch and easily peel off the parchment paper. They should not be brown at all.
  10. Turn off the oven and leave the meringues inside to cool completely. Leave them in there for at least 2 hours, or even overnight if you have the time.

Notes

Separate eggs carefully to avoid any yolk. Use a clean, grease-free bowl. Don’t rush the sugar addition. Humidity is your enemy; pick a dry day to bake. Pipe with confidence; imperfect ghosts have more personality. For a smoother look, draw faces with black decorating gel after baking and cooling.

Nutrition

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

Find it online: https://forkifyfun.com/crispy-ghost-meringue-cookies-easy-halloween-treat/