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Adorable Ghost Meringue Cookies with Chocolate Chip Eyes

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These adorable ghost meringue cookies with chocolate chip eyes are impossibly light, perfectly sweet, and look like a little parade of happy spirits floating off your baking sheet. They’re forgiving, fun, and always steal the show at any Halloween gathering or spooky-themed party.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • 3/4 cup (150g) superfine sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (45g) mini chocolate chips

Instructions

  1. Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper.
  2. In a clean, grease-free mixing bowl, combine the egg whites and cream of tartar. Beat on medium speed until soft peaks form, about 2-3 minutes.
  3. With the mixer running on medium-high speed, add the superfine sugar one tablespoon at a time. Continue beating until the meringue is stiff and glossy, about 5-7 minutes total. The meringue should feel smooth, not gritty, when rubbed between your fingers.
  4. Beat in the vanilla extract on low speed for just 10 seconds until combined.
  5. Transfer the meringue to a piping bag fitted with a large round tip. Pipe tall, rounded blobs about 2 inches wide and 3 inches tall onto the prepared baking sheet, leaving about 2 inches between each ghost. Finish with a slight flick of your wrist to create a wispy tail on top.
  6. Let the piped ghosts sit for 2-3 minutes until the surface begins to firm up slightly. Gently press two mini chocolate chips into each ghost to form eyes.
  7. Bake for 60-75 minutes, until the meringues are completely dry and can be lifted easily off the parchment paper. They should be firm to the touch but not browned.
  8. Turn the oven off and leave the meringues inside with the door slightly ajar for another 30 minutes to cool gradually.
  9. Transfer the baking sheet to a wire rack and let the ghosts cool completely for at least 15 minutes before serving or storing.

Notes

Make sure your bowl and whisk are completely clean and free of any grease. Wipe the bowl down with a little lemon juice or white vinegar on a paper towel before starting. Do not make these on a rainy or humid day. Room temperature eggs are non-negotiable. Don’t over-whip the meringue. Let the piped ghosts sit for 2-3 minutes before adding the chocolate chips to prevent them from sinking.

Nutrition

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

Find it online: https://evadinnerideas.com/adorable-ghost-meringue-cookies-with-chocolate-chip-eyes/