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Spooky Ghost Meringue Cookies with Chocolate Chip Eyes

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Light, crispy, and just sweet enough, these ghost meringue cookies are a quick and easy Halloween treat made with just four simple ingredients. Perfect for classroom parties or a fun weekend baking activity with the kids.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar (superfine sugar works even better)
  • 1 teaspoon vanilla extract (pure vanilla gives the best flavor)
  • 1/4 teaspoon cream of tartar
  • 1/3 cup mini chocolate chips (for the eyes)
  • Pinch of salt

Instructions

  1. Preheat your oven to 200°F (95°C). Line your baking sheet with parchment paper and set it aside.
  2. Separate your eggs carefully. Crack each egg and let the white fall into a small bowl, then transfer it to your large mixing bowl. Any trace of yolk will prevent your egg whites from whipping properly.
  3. Add the cream of tartar and salt. Sprinkle them over the egg whites before you start beating.
  4. Beat the egg whites on medium speed until they become frothy and start to look like foam. This takes about 1-2 minutes with a stand mixer, maybe 3-4 with a hand mixer.
  5. Gradually add the sugar. With the mixer still running on medium, add the sugar one tablespoon at a time. Adding it slowly helps it dissolve completely.
  6. Increase the speed to high and beat until stiff peaks form. You’ll know it’s ready when you lift the whisk and the meringue stands up straight without drooping. The mixture should look glossy and white, like marshmallow fluff. This usually takes about 5-7 minutes total. Add the vanilla extract during the last minute of beating.
  7. Test for doneness. Rub a tiny bit of meringue between your thumb and finger. If it feels smooth and not gritty, the sugar has dissolved. If it feels grainy, keep beating for another minute or two.
  8. Fold in the chocolate chips. Use your rubber spatula to gently fold in the mini chocolate chips. Don’t overmix—you want them distributed evenly, but you don’t want to deflate all that air you just whipped in.
  9. Pipe or spoon the ghosts. Transfer the meringue to your piping bag or zip-top bag. Snip off about a half-inch from the corner. Pipe small ghost shapes onto the parchment paper—think of a teardrop shape with a round head and a slightly pointed bottom. Leave about an inch between each ghost.
  10. Add the eyes. Gently press two mini chocolate chips into each ghost for eyes. Do this right after piping while the meringue is still soft.
  11. Bake for 1 hour and 15 minutes. Place the baking sheet in the preheated oven and bake without opening the door.
  12. Turn off the oven and let them cool inside. After the baking time is up, turn off the oven but leave the ghosts inside for another 30 minutes to an hour. This helps them dry out completely and gives them that perfect crisp texture. They should peel easily off the parchment paper when they’re done.

Notes

Humidity is your enemy—make these on a dry day if possible. Room temperature eggs are non-negotiable. Keep your bowl and whisk completely clean and free of any grease. Don’t overbeat the meringue. Let them cool completely in the oven before removing. Store in an airtight container at room temperature for up to a week. Can be frozen for up to three months.

Nutrition

Keywords: Halloween cookies, ghost meringue, meringue cookies, easy Halloween treat, spooky cookies, egg white cookies, gluten-free Halloween

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