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Spooky Ghost Meringue Cookie Pops: Easy Halloween Treat

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These light, airy meringue ghosts on a stick are the perfect Halloween treat. They’re naturally gluten-free, low in fat, and surprisingly simple to make with just a few pantry staples.

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 teaspoon cornstarch
  • 1/2 teaspoon white vinegar
  • Pinch of salt
  • 1/4 cup mini chocolate chips
  • Optional: 1 tablespoon black sanding sugar
  • Optional: 1/4 cup white candy melts
  • 12–15 lollipop sticks (6-inch)

Instructions

  1. Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
  2. Prepare your workstation: wipe the bowl and whisk with white vinegar to remove any grease.
  3. Separate the eggs, placing each white in a small bowl first, then transfer to the mixing bowl. Let whites sit at room temperature for 30 minutes.
  4. Beat the egg whites on medium speed until frothy and bubbly, about 1-2 minutes. Add cream of tartar and salt, then continue beating until soft peaks form.
  5. With the mixer running on medium-high, add the sugar one tablespoon at a time. Beat until the mixture is glossy and forms stiff peaks, about 5-7 minutes. The mixture should feel smooth, not grainy.
  6. Add vanilla extract, cornstarch, and white vinegar. Beat on low just until combined, about 30 seconds.
  7. Spoon the meringue into a piping bag fitted with a round tip (or a zip-top bag with a 1/2-inch corner snipped off).
  8. Pipe the ghosts: hold the piping bag straight up, pipe a round base about 2 inches wide, then pull up to create a tall teardrop shape. Give a little flick upward at the end for the ghostly tail. Space them about 2 inches apart on the baking sheets.
  9. Gently push a lollipop stick into the bottom of each ghost, about halfway up. If unstable, pipe a little more meringue around the base.
  10. Bake for 60-75 minutes, until firm to the touch and easily peeling off the parchment. They should not brown.
  11. Turn off the oven and leave the meringues inside with the door slightly ajar for another hour to cool gradually.
  12. Melt the mini chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Dip a toothpick into the melted chocolate and dot on two eyes and a mouth for each ghost. Let the chocolate set for about 10 minutes at room temperature, or 5 minutes in the fridge.

Notes

Humidity is your enemy – make these on a dry day. Don’t rush adding the sugar; add it slowly for proper dissolution. Check your oven temperature with an oven thermometer. Pipe with confidence; imperfect ghosts are charming. Store in an airtight container at room temperature for up to 5 days. Do not refrigerate. If they get soft, re-crisp in a 200°F oven for 10 minutes.

Nutrition

Keywords: Halloween, meringue cookies, ghost pops, gluten-free, low-fat, easy Halloween treats, spooky desserts

Find it online: https://forkifyfun.com/spooky-ghost-meringue-cookie-pops-easy-halloween-treat/