Easy Ghost Meringue Cookies: Best Spooky Halloween Treat
Light as air ghost-shaped meringue cookies with a perfect vanilla sweetness that dissolves on your tongue. Made with just four ingredients and about twenty minutes of hands-on time, these adorable gluten-free, dairy-free treats are the perfect Halloween party dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 20 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 4 large egg whites, room temperature
- 1 cup (200g) granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Mini chocolate chips or black decorating gel (for ghost eyes)
Instructions
- Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
- Place room-temperature egg whites in a clean, dry mixing bowl. Add cream of tartar. Mix on medium speed until frothy and bubbly, about 1 to 2 minutes.
- With the mixer running on medium speed, add sugar one tablespoon at a time over 2 to 3 minutes.
- Increase speed to medium-high and whip until stiff, glossy peaks form, about 5 to 7 minutes. The meringue should stand up in a sharp peak and feel smooth when rubbed between fingers.
- Add vanilla extract and whip for another 30 seconds until combined.
- Transfer meringue to a piping bag fitted with a large round tip. Pipe ghost shapes onto prepared baking sheets: pipe a round blob for the body, then pull straight up to create a peak for the head. Space about 2 inches apart.
- If using mini chocolate chips, gently press two into each ghost for eyes before the meringue dries. If using black decorating gel, wait until after baking and cooling.
- Bake for 1 hour and 30 minutes, until meringues are dry to the touch and easily lift off the parchment.
- Turn off the oven and leave meringues inside with the door slightly ajar for 30 minutes to cool gradually.
- Transfer to a wire rack to cool completely. Serve immediately or store in an airtight container at room temperature for up to two weeks.
Notes
Humidity is the enemy of meringue—make on a dry day. Don’t open the oven during baking. Room temperature eggs are essential for proper volume. For best results, use an oven thermometer to ensure accurate temperature. Meringues can be made up to a week ahead and stored in an airtight container. If using black gel eyes, add after baking and cooling to prevent softening.
Nutrition
- Serving Size: 1 cookie
- Calories: 28
- Sugar: 6
- Sodium: 10
- Carbohydrates: 6
- Protein: 0.5
Keywords: ghost meringue cookies, Halloween cookies, easy meringue, gluten-free Halloween dessert, dairy-free cookies, spooky treats, meringue ghosts