Easy Ghost Meringue Cookies with Chocolate Chip Eyes
These Easy Ghost Meringue Cookies with Chocolate Chip Eyes are light, crisp, and adorable—perfect for Halloween. Made with just six simple ingredients, they come together quickly and are a fun, spooky treat for kids and adults alike.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 5 minutes
- Yield: 20-24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3 large egg whites, at room temperature
- ¾ cup (150 grams) granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ¼ cup (45 grams) mini chocolate chips
- A tiny pinch of salt
Instructions
- Preheat your oven to 200°F (93°C). Line two large baking sheets with parchment paper.
- Place the room-temperature egg whites and cream of tartar in the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Beat on medium speed until frothy and opaque, about 2 minutes.
- With the mixer running on medium speed, add the granulated sugar one tablespoon at a time, taking about 3–4 minutes. Once all sugar is added, increase speed to high and beat until stiff, glossy peaks form, about 4–5 minutes. The meringue should feel smooth when rubbed between your fingers.
- Add the vanilla extract and a tiny pinch of salt. Beat on high for another 30 seconds until combined.
- Transfer the meringue to a piping bag fitted with a round tip (about ½-inch opening). Pipe tall, round blobs about 2 inches wide at the base, pulling straight up to create a peak. Leave about 2 inches between each ghost. You should get about 20–24 ghosts.
- Gently press two mini chocolate chips into each ghost to create eyes, pressing at a slight angle. Do not press too deep.
- Bake for 1 hour and 15 minutes. Do not open the oven door during baking. After 1 hour and 15 minutes, turn the oven off and leave the meringues inside for another 30 minutes.
- Remove the baking sheets from the oven and let the meringues cool completely on the sheets. Once fully cool, they should lift easily off the parchment paper.
- Serve immediately or store in an airtight container at room temperature. Do not refrigerate.
Notes
Do not open the oven door during baking to prevent cracking. Avoid making these on a humid day. For perfectly shaped ghosts, hold the piping bag completely vertical. If chocolate chips sink, chill them in the freezer for 10 minutes before pressing into the meringue. Store in an airtight container at room temperature for up to 5 days. Do not refrigerate or freeze.
Nutrition
- Serving Size: 1 ghost cookie
- Calories: 35
- Sugar: 8
- Sodium: 10
- Carbohydrates: 8
- Protein: 1
Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, chocolate chip eyes, easy Halloween dessert, gluten-free cookies, dairy-free cookies