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Light & Crispy Ghost Meringue Cookies: Easy Halloween Treat

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Light, airy, and adorable ghost-shaped meringue cookies with chocolate eyes. A simple yet impressive Halloween treat that comes together with just a few basic ingredients.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • ¾ cup (150g) granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ¼ cup mini chocolate chips
  • Pinch of salt

Instructions

  1. Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper and set aside.
  2. Separate your eggs carefully, transferring each white to your mixing bowl. Ensure no yolk gets in.
  3. Start whipping the egg whites and cream of tartar on low speed for about 2 minutes until frothy and bubbly.
  4. With the mixer running on medium speed, add the sugar one tablespoon at a time, allowing it to dissolve completely.
  5. Increase speed to high and whip for 5-7 minutes until stiff, glossy peaks form. The mixture should be thick and marshmallow-like.
  6. Add vanilla extract and a pinch of salt. Mix on low just until combined, about 10 seconds.
  7. Gently fold in the mini chocolate chips with a rubber spatula, being careful not to deflate the meringue.
  8. Transfer the meringue to a piping bag fitted with a round tip (or a zip-top bag with the corner snipped). Pipe small mounds onto the prepared baking sheet, about 2 inches apart, pulling the tip straight up to create a peak.
  9. Before the meringue sets, gently press two mini chocolate chips into each ghost for eyes, placing them close together near the top.
  10. Bake for 90 minutes. The meringues should be dry to the touch and easily lift off the parchment paper.
  11. Turn off the oven and let the meringues cool inside with the door closed for 30-60 minutes.
  12. Remove from the oven and cool completely on the baking sheet before moving.

Notes

For best results, ensure your mixing bowl and whisk are completely clean and grease-free. Wipe with lemon juice or vinegar on a paper towel before starting. Avoid making meringues on humid or rainy days; if necessary, add 15-20 minutes of baking time. Store in an airtight container at room temperature for up to a week. Do not refrigerate. To crisp up soft meringues, bake at 200°F for 10 minutes.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, easy Halloween treats, ghost cookies, light cookies, crispy cookies

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