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Cozy Ghost Meringue Cookies: Easy 3-Ingredient Recipe

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These light, airy ghost-shaped meringue cookies are made with just three ingredients and are perfect for Halloween. Naturally gluten-free and low-fat, they’re a fun, spooky treat that kids and adults love.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 3/4 cup (150g) granulated white sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of cream of tartar (optional but recommended)
  • Mini chocolate chips (for ghost eyes, about 1/4 cup)

Instructions

  1. Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper.
  2. Separate your eggs carefully, transferring each white to a small bowl before adding to the mixing bowl to avoid yolk contamination.
  3. Let the egg whites come to room temperature (about 30 minutes).
  4. Add the cream of tartar (if using) and begin whipping on medium-low speed until frothy and soft peaks form (about 2 minutes).
  5. Add the sugar gradually, about one tablespoon at a time, while continuing to whip on medium speed (3-4 minutes total).
  6. Once all sugar is added, increase speed to high and whip for 5-7 minutes until stiff, glossy peaks form. The meringue should feel smooth and silky when rubbed between fingers.
  7. Add the vanilla extract and whip for another 30 seconds until combined.
  8. Transfer the meringue to a piping bag fitted with a round tip (or a zip-top bag with a 1/4-inch corner snipped off).
  9. Pipe ghosts onto the prepared baking sheets: hold the bag straight up, squeeze to create a round base, then lift slightly while squeezing to form the body, and pull upward to create a tail. Leave 2 inches between ghosts.
  10. Gently press two mini chocolate chips into each ghost for eyes while the meringue is still wet.
  11. Bake for 1 hour and 30 minutes at 200°F (95°C). Do not open the oven door during baking.
  12. Turn off the oven and let the ghosts cool inside for at least 1 hour, or overnight, until completely dry and they lift easily off the parchment.

Notes

For best results, use fresh eggs about a week old. Avoid making meringue on humid or rainy days. Ensure all equipment is completely clean and grease-free. The ghosts taste even better after a day or two. Store in an airtight container at room temperature for up to 2 weeks. For vegan option, use aquafaba (3 tablespoons per egg white).

Nutrition

Keywords: Halloween cookies, meringue cookies, ghost cookies, 3-ingredient recipe, gluten-free dessert, low-fat cookies, spooky treats, easy baking

Find it online: https://zestynora.com/cozy-ghost-meringue-cookies-easy-3-ingredient-recipe/