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Spooky Ghost Meringue Cookies: Easy Halloween Treat

Spooky Ghost Meringue Cookies for Halloween - featured image
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These light and airy meringue cookies are shaped like adorable ghosts, making them the perfect Halloween treat. They are naturally gluten-free, low-fat, and surprisingly easy to make with simple ingredients.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Black gel food coloring (for faces)
  • Mini chocolate chips (optional, for eyes, about 24 chips)

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Fill a medium saucepan with about 2 inches of water and bring to a simmer. In a heatproof bowl, combine the egg whites, sugar, and cream of tartar. Place the bowl over the simmering water (bottom should not touch water).
  3. Whisk the mixture gently but continuously until the sugar is completely dissolved and the mixture is warm to the touch, about 3-4 minutes. Rub a bit between your fingers—if it feels gritty, keep whisking; if smooth, you’re good.
  4. Transfer the warm mixture to a stand mixer bowl. Beat on medium speed for 2 minutes, then increase to high speed. Whip until stiff, glossy peaks form and the bowl feels cool to the touch, about 6-8 minutes. Add the vanilla extract during the last minute of whipping.
  5. Transfer the meringue to a piping bag fitted with a round tip (Wilton #12). Hold the bag perpendicular to the baking sheet, about 1/2 inch above the surface. Pipe a tall, teardrop shape: start with a small circle for the head, then pull upward slightly and release pressure to create a tail. For a ghostly effect, pipe a few small peaks on the sides.
  6. If using mini chocolate chips, gently press two into each ghost for eyes and one for the mouth. If using black gel, wait until the meringues are baked and cooled, then paint on the faces with a small brush or toothpick.
  7. Bake for 60-75 minutes, rotating the pans halfway through. The meringues are done when they lift easily off the parchment and sound hollow when tapped on the bottom. They should be dry to the touch but still white.
  8. Turn off the oven and leave the meringues inside with the door slightly ajar for 30 minutes to prevent cracking. Then transfer to a wire rack to cool completely.

Notes

Use room-temperature egg whites for best volume. Avoid making meringues on humid days. Ensure all equipment is completely clean and grease-free. For vegan version, substitute egg whites with 1/2 cup aquafaba and add 1/4 teaspoon cream of tartar; whip for 12-15 minutes.

Nutrition

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

Find it online: https://ariaappetite.com/spooky-ghost-meringue-cookies-easy-halloween-treat/