Light Ghost Meringue Cookies: Easy Halloween Treat
These light and airy ghost-shaped meringue cookies are a perfect Halloween treat. Made with just a few simple ingredients, they are gluten-free, dairy-free, and melt in your mouth with a crisp exterior and marshmallowy interior.
- Prep Time: 20 minutes
- Cook Time: 60-75 minutes
- Total Time: 1 hour 35 minutes to 1 hour 50 minutes (plus cooling time)
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated white sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- Mini chocolate chips or black gel food coloring, for decorating (optional)
Instructions
- Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper and set it aside.
- Separate the eggs while they’re cold, then let the whites sit in your mixing bowl for about 20 minutes to come to room temperature.
- Add the cream of tartar and the pinch of salt to the egg whites. Begin whipping on medium speed until frothy, about 1-2 minutes.
- With the mixer running on medium-low, add the sugar one tablespoon at a time, taking about 2-3 minutes for all the sugar.
- Increase speed to medium-high and whip until thick, glossy, and stiff peaks form, about 5-7 minutes. The mixture should feel smooth between your fingers.
- Gently fold in the vanilla extract with a rubber spatula until combined.
- Transfer the meringue to a piping bag fitted with a large round tip (or a zip-top bag with a snipped corner). Pipe tall, round blobs with pointy heads onto the prepared baking sheet, leaving about an inch between each.
- If using mini chocolate chips, gently press two into each ghost for eyes and one for a mouth. If using black gel food coloring, wait until after baking and cooling.
- Bake for 60-75 minutes, until the ghosts are completely dry to the touch and easily peel off the parchment paper. They should not be browned.
- Turn off the oven and leave the door slightly ajar (prop it open with a wooden spoon). Let the meringues cool completely inside the oven for at least 1 hour, or overnight.
Notes
Make meringues on a dry day to avoid stickiness. Do not over whip; stop at stiff, glossy peaks. Rub a bit of meringue between fingers to check if sugar is dissolved (should be smooth). Cool in the oven with door ajar to prevent cracking. Store in an airtight container at room temperature for up to 2 weeks; do not refrigerate.
Nutrition
- Serving Size: 1 ghost cookie
- Calories: 2530
- Sugar: 6
- Sodium: 10
- Carbohydrates: 6
- Protein: 0.5
Keywords: Halloween cookies, meringue cookies, ghost cookies, gluten-free dessert, dairy-free dessert, easy Halloween treat, light meringue