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Easy Ghost Meringue Cookies: Best Spooky Halloween Treat

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These easy ghost meringue cookies are light, airy, and perfectly spooky for Halloween. Made with simple pantry ingredients, they come together quickly and are a crowd-pleasing treat that kids and adults love.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • A tiny pinch of salt
  • Black gel food coloring (for ghost faces)

Instructions

  1. Preheat your oven to 200°F (93°C). Line your baking sheets with parchment paper.
  2. Place room-temperature egg whites and cream of tartar in a completely clean, dry mixing bowl. Whip on medium speed until frothy and bubbly, about 1-2 minutes.
  3. With the mixer running on medium-high speed, add the sugar one tablespoon at a time, waiting about 30 seconds between each addition.
  4. Once all sugar is added, increase speed to high and whip for 6-8 minutes until stiff, glossy peaks form. The meringue should be thick and billowy, and when you lift the whisk, the peak should stand up straight without drooping. Rub a tiny bit between your fingers—if it feels smooth, the sugar is dissolved.
  5. With the mixer on low, add vanilla extract and salt. Mix just until combined, about 10 seconds.
  6. Transfer meringue to a piping bag fitted with a round tip (about 1/2 inch wide). Hold the bag straight up and down, about 1/2 inch above the baking sheet. Pipe a round base (about 1.5 inches wide), then slowly pull the bag straight up while squeezing to create a tall peak. Release pressure and pull away. Repeat, spacing ghosts about 1 inch apart.
  7. Bake for 60-75 minutes. After 60 minutes, turn the oven off but leave the cookies inside with the door slightly cracked open (prop it open with a wooden spoon). Let them cool completely in the oven, about 2-3 hours.
  8. Once completely cool, dip a toothpick or small piping brush into black gel food coloring. Gently dot two eyes and a mouth onto each ghost. Let faces dry for about 10 minutes before handling.

Notes

Room temperature eggs are essential for proper whipping. Avoid making meringue on humid days. Do not open the oven during baking. For best results, make a day or two in advance. Store in an airtight container at room temperature for up to two weeks. Do not refrigerate. For vegan version, use 1/2 cup aquafaba instead of egg whites.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, easy meringue, spooky treats, gluten-free cookies, low-fat cookies, vanilla meringue

Find it online: https://sparklechew.com/easy-ghost-meringue-cookies-best-spooky-halloween-treat/