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Crispy Ghost Meringue Cookies: 5 Easy Halloween Treats

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Light, airy, and dangerously crunchy meringue cookies shaped like ghosts, perfect for Halloween parties and spooky treats.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • 12–15 pairs edible candy eyes
  • Optional: Gel food coloring (purple, orange, or green)

Instructions

  1. Preheat oven to 200°F (95°C). Line two large baking sheets with parchment paper.
  2. In a clean, grease-free glass or metal bowl, beat egg whites on medium speed until foamy and bubbly (about 1 minute).
  3. Sprinkle cream of tartar over the whites. Increase speed to high and beat for another minute until soft peaks form.
  4. With mixer on high, slowly add sugar one tablespoon at a time. Beat for 5-7 minutes until mixture is thick, glossy, and holds stiff peaks.
  5. Turn mixer to low and add vanilla bean paste. Mix just until combined.
  6. Transfer meringue to a piping bag fitted with a large round tip. Pipe round mounds for bodies and smaller mounds for heads, dragging the tip upward to create a tapered ghost shape. Leave 2 inches between ghosts.
  7. Bake for 1.5 to 2 hours until dry to the touch and release easily from parchment. Do not let them brown.
  8. Turn off oven and let cookies cool completely inside with the door slightly ajar to prevent cracking.
  9. Once completely cool, attach candy eyes using a tiny bit of melted chocolate or by pressing gently into the surface.

Notes

Ensure all equipment is completely grease-free, as any fat will prevent egg whites from whipping. Use room temperature egg whites for better volume. If the meringue feels gritty between fingers, whip longer to dissolve sugar. Do not remove cookies from oven while warm as they are fragile.

Nutrition

Keywords: Halloween, meringue, ghost cookies, easy dessert, gluten-free, vegan option, spooky treats, party snacks

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