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15-Minute Easy Ghost Meringue Cookies for Halloween

15-Minute Easy Ghost Meringue Cookies for Halloween - featured image
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These ghost meringue cookies are a happy accident turned into the most-requested Halloween treat. Quick, easy, and absolutely adorable, they require only three simple ingredients and come together in about 15 minutes of active prep time.

Ingredients

Scale
  • 3 large egg whites (room temperature)
  • ¾ cup granulated sugar
  • ½ teaspoon vanilla extract (pure vanilla)
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • Mini chocolate chips (optional, for ghost eyes — about 2 tablespoons)

Instructions

  1. Preheat your oven to 200°F (93°C).
  2. Line a baking sheet with parchment paper.
  3. Separate your eggs carefully, ensuring no yolk gets into the whites. Transfer each white to a clean, dry mixing bowl.
  4. Using the whisk attachment, beat the egg whites on medium speed until foamy and bubbly — about 1 minute.
  5. Add the cream of tartar and salt. Continue beating on medium speed until soft peaks form — about 2 minutes.
  6. With the mixer running on medium-high speed, add the sugar one tablespoon at a time.
  7. After all sugar is added, increase speed to high and beat for 5 to 7 minutes until thick, glossy, and stiff peaks form. The mixture should feel smooth, not gritty.
  8. Add the vanilla extract and beat for 30 seconds more until fully incorporated.
  9. Transfer the meringue to a piping bag fitted with a large round tip (or a zip-top bag with a ½-inch opening).
  10. Pipe ghost shapes: hold the piping bag straight up, squeeze out a round base about 1½ inches wide, then lift the bag straight up while continuing to squeeze to create a tall peak. Release pressure and pull away.
  11. If using, gently press two mini chocolate chips into each ghost for eyes immediately after piping.
  12. Bake for 60 to 75 minutes until firm to the touch and easily peel off the parchment paper. They should remain pale, not brown.
  13. Turn off the oven and let the ghosts cool inside with the door slightly ajar for at least 1 hour to prevent cracking.

Notes

Humidity is the enemy of meringue — make these on a dry day if possible. Ensure your bowl is completely clean and dry with no trace of grease or egg yolk. For best results, use room temperature egg whites. If you don’t have cream of tartar, substitute ½ teaspoon of lemon juice or white vinegar. These cookies store well in an airtight container at room temperature for up to 2 weeks. They actually taste better the next day.

Nutrition

Keywords: Halloween cookies, ghost meringue, meringue cookies, easy Halloween treats, gluten-free cookies, dairy-free cookies, low-calorie dessert

Find it online: https://evadinnerideas.com/15-minute-easy-ghost-meringue-cookies-for-halloween/