Easy Ghost Meringue Cookies for Halloween Fun
These ghost meringue cookies are light, crispy, and naturally gluten-free. Made with just four simple ingredients, they’re a fun and budget-friendly Halloween treat that kids love to help make.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 3 hours 20 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 large egg whites, room temperature
- 3/4 cup granulated sugar (150 grams)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (about 60 grams)
- Pinch of salt
Instructions
- Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper.
- Clean your bowl and beaters with lemon juice or white vinegar to remove any grease, then dry thoroughly.
- Pour room temperature egg whites into the clean bowl. Add cream of tartar and salt. Beat on medium speed until foamy and bubbly, about 1-2 minutes.
- With the mixer running on medium-high speed, add the sugar one tablespoon at a time, taking 2-3 minutes to add all the sugar.
- Continue beating on medium-high speed for 5-7 minutes until stiff, glossy peaks form. The meringue should be thick and smooth when rubbed between fingers.
- Add vanilla extract and beat for another 30 seconds until fully incorporated.
- Fit a piping bag with a large round tip (about 1/2 inch wide). Fill the bag halfway with meringue.
- Pipe ghosts onto the parchment: hold the bag straight up, squeeze to create a 1.5-inch round base, then lift straight up while squeezing to create a tail. Leave 1 inch between cookies.
- While meringue is still wet, gently press two mini chocolate chips into each ghost for eyes.
- Bake for 1.5 to 2 hours, until cookies are dry to the touch and lift easily off the parchment.
- Turn off the oven and leave cookies inside with the door closed for 1 hour to dry completely.
- Remove from oven and cool completely on the baking sheet on a wire rack.
Notes
Room temperature egg whites are essential for proper volume. For best results, let eggs sit out for 30 minutes or warm in a bowl of warm water for 5 minutes. Avoid making meringue on humid days. Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate. If cookies become soft, re-crisp in a 200°F oven for 15-20 minutes.
Nutrition
- Serving Size: 1 ghost meringue coo
- Calories: 35
- Sugar: 7
- Sodium: 5
- Fat: 0.5
- Carbohydrates: 8
- Protein: 0.5
Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, gluten-free cookies, low-fat cookies, kid-friendly Halloween treats