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Cozy Ghost Meringue Cookies: Easy & Spooky Sweet Treat

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These light and airy ghost-shaped meringue cookies are a perfect Halloween treat. With a crisp exterior and melt-in-your-mouth texture, they’re easy to make with simple ingredients and are sure to be a crowd-pleaser.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated white sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon white vinegar
  • Pinch of fine sea salt
  • Mini chocolate chips for eyes (about 1/4 cup) (optional)
  • Black gel food coloring (optional)
  • Edible glitter or luster dust (optional)

Instructions

  1. Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
  2. Clean your bowl and whisk attachment with a splash of lemon juice or white vinegar on a paper towel to remove any grease.
  3. Separate your eggs while cold, then let the whites come to room temperature in your mixing bowl for about 20 minutes.
  4. Add the cream of tartar and salt to the egg whites. Beat on medium speed until soft peaks form, about 2-3 minutes.
  5. With the mixer running on medium-low, add the sugar one tablespoon at a time, taking about 15-20 seconds between each addition (about 5 minutes total).
  6. Once all sugar is added, increase speed to medium-high and beat until stiff, glossy peaks form, about 5-7 minutes. The meringue should feel smooth, not gritty, when rubbed between your fingers.
  7. Add the vanilla and vinegar and beat on low for about 10 seconds, just until combined.
  8. Transfer the meringue to a piping bag fitted with a round tip (or a zip-top bag with a 1/2-inch corner snipped off). Fill the bag about halfway.
  9. Pipe ghosts onto the prepared baking sheets: hold the bag perpendicular about 1 inch above the surface, apply steady pressure to create a round body about 1.5 inches wide, then lift the bag straight up while releasing pressure slightly to create a smaller head. Pull the bag away quickly to create a little peak on top.
  10. Optionally, pipe two small teardrop shapes on either side of each ghost for arms.
  11. Bake for 1.5 hours at 200°F (95°C). Do not open the oven door during baking.
  12. After 1.5 hours, turn the oven off but leave the ghosts inside to cool completely for another 1-2 hours.
  13. Once completely cool, gently peel the ghosts off the parchment paper. If they stick, return them to the turned-off oven for another 30 minutes.
  14. Decorate the ghosts: use black gel food coloring to pipe eyes and a mouth, or gently press mini chocolate chips into the meringue for eyes. Optionally, dust with edible glitter.

Notes

Humidity is the enemy of meringue—avoid making these on rainy or humid days. Ensure all equipment is completely clean and grease-free. Do not open the oven door during baking. Let ghosts cool completely in the turned-off oven for best texture. Store in an airtight container at room temperature for up to 2 weeks; do not refrigerate. For vegan version, use aquafaba (3/4 cup) instead of egg whites and add extra 1/4 teaspoon cream of tartar.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue ghosts, easy Halloween treat, spooky cookies, gluten-free cookies, dairy-free cookies

Find it online: https://recipebelle.com/cozy-ghost-meringue-cookies-easy-and-spooky-sweet-treat/