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Cozy Ghost Meringue Cookies with Easy Chocolate Chip Eyes

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Light as air meringue cookies shaped like adorable ghosts with chocolate chip eyes. These naturally gluten-free, low-fat treats are perfect for Halloween or any cozy occasion, with a crisp exterior and slightly chewy center.

Ingredients

Scale
  • 3 large egg whites (room temperature, about 100g total)
  • ¾ cup granulated sugar (150g)
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ⅓ cup mini chocolate chips (about 60g)
  • Pinch of salt
  • Pink gel food coloring (optional)
  • Edible glitter dust (optional)
  • Peppermint extract (optional, substitute ½ teaspoon of vanilla)

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Place the room-temperature egg whites and cream of tartar in a clean, grease-free mixing bowl. Beat on medium speed until frothy and bubbly, about 1 minute.
  3. With the mixer running on medium-high, add the sugar one tablespoon at a time, each addition taking about 10 seconds. After all sugar is added, increase speed to high and beat until stiff, glossy peaks form, about 4-5 minutes with a stand mixer or 6-8 minutes with a hand mixer. The meringue should stand up straight without drooping and feel smooth between your fingers.
  4. Gently fold in the vanilla extract and a tiny pinch of salt using a rubber spatula, about 10 strokes, until just combined. The mixture should look like marshmallow fluff.
  5. Transfer the meringue to a piping bag fitted with a round tip (Wilton #12 or #1A). Hold the bag perpendicular to the baking sheet, about ½ inch above the surface. Squeeze gently to create a round base, then lift the bag straight up while continuing to squeeze to form a teardrop shape. Release pressure and pull away with a quick flick. Each ghost should be about 1½ inches wide and 2 inches tall, spaced about 1 inch apart.
  6. While the meringue is still wet and tacky, gently press two mini chocolate chips into each ghost for eyes, positioned about halfway down the ghost body. Don’t press too hard.
  7. Bake for 1 hour 30 minutes to 1 hour 45 minutes, until dry to the touch and easily lifting off the parchment. They should remain pale white. After baking, turn off the oven and leave the meringues inside with the door slightly ajar for another 30 minutes to cool completely.
  8. Transfer the baking sheets to a wire rack and let the ghosts cool completely, about 15 minutes. Once cool, they should lift off the parchment easily.

Notes

Humidity is the enemy of meringues—add 15 minutes to baking time on rainy days. Make sure bowl and whisk are completely clean and grease-free; wipe bowl with lemon wedge before starting. Store in an airtight container at room temperature for up to 2 weeks. If meringues lose crunch, re-crisp in a 200°F oven for 10 minutes. For vegan version, use aquafaba (3 tablespoons per egg white).

Nutrition

Keywords: ghost cookies, meringue cookies, Halloween cookies, gluten-free cookies, low-fat cookies, spooky treats, easy meringue, chocolate chip eyes

Find it online: https://sparklechew.com/cozy-ghost-meringue-cookies-with-easy-chocolate-chip-eyes/