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Adorable Halloween Ghost Meringue Cookies: Easy & Cute Party Treat

Halloween ghost meringue cookies - featured image
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These light, crisp, and adorable ghost-shaped meringue cookies are made with just three ingredients and are perfect for Halloween parties. They are naturally gluten-free, low-fat, and guaranteed to impress guests.

Ingredients

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

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper or silicone mats.
  2. Separate three large eggs while cold, placing the whites in a clean, dry mixing bowl. Let them sit at room temperature for 20-30 minutes.
  3. If using, sprinkle 1/4 teaspoon cream of tartar over the egg whites.
  4. Begin mixing on medium speed until foamy, then continue until soft peaks form.
  5. With the mixer running on medium-high, add the granulated sugar one tablespoon at a time, fully incorporating each addition before adding the next (about 5-7 minutes total).
  6. Drizzle in the vanilla extract and mix on high speed for another 2-3 minutes until stiff, glossy peaks form.
  7. Fit a piping bag with a round tip. Fold the top of the bag over your hand, spoon the meringue in, and twist the top closed.
  8. Pipe ghosts onto the prepared baking sheets: hold the piping bag straight up, squeeze to create a round base, then pull straight up while squeezing to form a tall teardrop shape. Release pressure and pull away quickly to create a point on top. Leave about 1 inch between ghosts.
  9. While the meringue is still wet, gently press two mini chocolate chips into each ghost for eyes, about 1/3 of the way down from the top.
  10. Bake at 200°F (93°C) for 1 hour and 30 minutes. Turn off the oven and let the ghosts cool completely inside with the door closed (about 1-2 hours).
  11. Check for doneness: ghosts should lift easily off the parchment. If they stick, return to the turned-off oven for another 30 minutes.

Notes

Do not make on a humid day; humidity can cause sticky meringue. Ensure all equipment is completely grease-free. Add sugar slowly to avoid grainy texture. Do not open the oven during baking. Store in an airtight container at room temperature for up to 2 weeks. Can be frozen for up to 3 months.

Nutrition

Keywords: Halloween, ghost, meringue, cookies, easy, gluten-free, party treat, three ingredients

Find it online: https://tinastirs.com/adorable-halloween-ghost-meringue-cookies-easy-and-cute-party-treat/