Easy Ghost Meringue Cookies: Best Spooky Halloween Treat
These spooky ghost meringue cookies are light, airy, and surprisingly easy to make. Perfect for Halloween parties, they require simple ingredients and create a charming, impressive treat that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes to 2 hours
- Total Time: 2 hours to 2 hours 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 large egg whites, room temperature
- ¾ cup (150g) granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- a pinch of salt
- Black gel food coloring (for faces)
Instructions
- Preheat oven to 200°F (95°C). Line two large baking sheets with parchment paper.
- Wipe your mixing bowl and whisk attachment with a paper towel dipped in white vinegar or lemon juice to remove any trace of grease.
- Add room-temperature egg whites and cream of tartar to the bowl. Mix on medium speed until frothy and bubbly (about 2 minutes), then increase to medium-high and whip until soft peaks form (about 5-7 minutes total).
- With the mixer running on medium-high, add granulated sugar one tablespoon at a time, waiting about 30 seconds between each addition. Continue whipping until stiff, glossy peaks form and the mixture feels smooth between your fingers (about 10-12 minutes total).
- Add vanilla extract and a pinch of salt. Mix on low speed for 10-15 seconds until just combined.
- Transfer meringue to a piping bag fitted with a round tip (like Wilton 1A or 12). Pipe ghost shapes onto prepared baking sheets: squeeze gently to create a round blob about 1½ inches wide, stop squeezing, then pull the bag straight up to create a little peak on top. Leave about 1 inch between each ghost.
- Bake for 1 hour 30 minutes to 2 hours, until meringues are completely dry and firm to the touch. Do not open the oven door for the first hour.
- Turn off the oven and leave meringues inside with the door slightly ajar to cool completely (about 30 minutes).
- Once cool, use a small paintbrush or toothpick dipped in black gel food coloring to paint two eyes and a mouth on each ghost. Let dry for 10 minutes before serving or storing.
Notes
Ensure your bowl and whisk are completely grease-free for best results. Room temperature eggs are essential. For humid weather, add 15-20 minutes to baking time. Meringues can be stored in an airtight container at room temperature for up to 2 weeks. For vegan option, replace egg whites with aquafaba (3 tablespoons per egg white).
Nutrition
- Serving Size: 1 cookie
- Calories: 30
- Sugar: 7
- Sodium: 5
- Carbohydrates: 7
- Protein: 0.5
Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, spooky treats, easy Halloween dessert, gluten-free cookies, nut-free cookies