Easy Ghost Meringue Cookies: Best Halloween Recipe
These ghost meringue cookies are light, airy, and naturally white, making them a perfect Halloween treat. With just four simple ingredients, they are quick to prepare and a crowd-pleaser for both kids and adults.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 large egg whites, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper.
- Separate the eggs when cold, then let the whites sit in your mixing bowl for about 15 minutes to come to room temperature.
- Add the cream of tartar and salt to the egg whites. Begin beating on medium speed until frothy and bubbly, about 1 minute.
- With the mixer running on medium-high, add the sugar one tablespoon at a time, beating until the sugar dissolves completely (test by rubbing a bit between your fingers; if gritty, keep beating). This takes about 5-7 minutes with a hand mixer.
- Increase speed to high and beat until the meringue is thick, glossy, and forms stiff peaks. The bowl should feel cool to the touch. Add the vanilla extract and beat for another 30 seconds.
- Transfer the meringue to a piping bag fitted with a round tip (or a zip-top bag with a corner snipped off). Pipe small mounds about 1.5 inches wide, pulling straight up to create a peak on top. Leave 1 inch of space between each ghost.
- Optional: Use a toothpick dipped in melted chocolate to dot eyes and mouths on the ghosts before baking.
- Bake for 1 hour without opening the oven door. After 1 hour, turn off the oven and leave the cookies inside for another 30 minutes to dry out completely.
- Transfer the cookies to a cooling rack and let them sit for at least 10 minutes before serving.
Notes
Make sure your bowl is completely clean and free of grease. Avoid making meringue on humid days. Do not overbeat the meringue; stop once stiff peaks form. Let the cookies rest in the oven after baking for a crisp texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 25
- Sugar: 6
- Sodium: 10
- Carbohydrates: 6
- Protein: 0.5
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