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Spooky Ghost Meringue Cookies with Chocolate Chip Eyes

ghost meringue cookies - featured image
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These light-as-air ghost meringue cookies with chocolate chip eyes are the perfect Halloween treat. Quick to make with simple ingredients, they’re gluten-free, dairy-free, and guaranteed to bring a smile to your face.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
  • Pinch of salt (optional)
  • 1/4 teaspoon almond extract (optional)
  • Orange or black gel food coloring (optional)

Instructions

  1. Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper and set aside.
  2. Separate your eggs while they’re cold. Crack each egg into a small bowl first, then transfer the white to your mixing bowl. Ensure no yolk gets in.
  3. Let the egg whites come to room temperature for about 30 minutes.
  4. Add the cream of tartar. Beat the egg whites on medium speed until frothy, then add the cream of tartar. Continue beating until soft peaks form.
  5. Gradually add the sugar one tablespoon at a time with the mixer running on medium-high. Beat until stiff peaks form.
  6. Gently fold in the vanilla extract and a pinch of salt using a rubber spatula. Do not overmix.
  7. Prepare your piping bag with a round tip or snip the corner of a zip-top bag. Fill the bag with the meringue mixture.
  8. Pipe the ghosts onto the prepared baking sheet: squeeze gently to create a small round base, then lift the bag slightly as you continue squeezing to create a taller, tapered shape. Release pressure and pull away quickly to create a little point on top. Space them about 2 inches apart.
  9. While the meringue is still wet, gently press two mini chocolate chips into each ghost for eyes. Place them close together near the top.
  10. Bake for 60-75 minutes until the ghosts are dry to the touch and easily peel off the parchment paper. They should not be brown.
  11. Turn off the oven and let the ghosts cool inside with the door slightly ajar for another 30 minutes.
  12. Transfer to a cooling rack once completely cool.

Notes

Meringue hates humidity. If it’s a rainy day, add an extra 10 minutes to the baking time and leave the oven door open a crack during cooling. For best results, use eggs that are about a week old. Ensure all equipment is completely clean and dry to prevent meringue from collapsing. Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.

Nutrition

Keywords: ghost cookies, meringue cookies, Halloween cookies, spooky treats, gluten-free cookies, dairy-free cookies, ghost meringue, chocolate chip eyes

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