Print

Adorable Ghost Meringue Cookies with Chocolate Chip Eyes

ghost meringue cookies - featured image
Print Recipe

These light, crisp ghost meringue cookies with chocolate chip eyes are a fun and easy Halloween treat. Made with just a few simple ingredients, they are naturally gluten-free and low in fat.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 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. Place the room-temperature egg whites and cream of tartar in a clean, grease-free bowl of a stand mixer. Start mixing on medium speed until frothy and foamy, about 2 minutes.
  3. With the mixer running on medium-low speed, gradually add the granulated sugar, one tablespoon at a time, taking about 3-4 minutes.
  4. Once all the sugar is added, increase the speed to high. Whip until the meringue is thick, glossy, and forms stiff, upright peaks, about 4-6 minutes. The mixture should feel smooth between your fingers, not grainy.
  5. Add the vanilla extract and whip for another 30 seconds until just combined.
  6. Transfer the meringue to a piping bag fitted with a large round tip (like Wilton 1A or 2A). Pipe tall, round blobs about 1.5 inches wide and 2 inches tall onto the prepared baking sheet, leaving about 1 inch of space between each. Pull the bag straight up to create a little peak on the ghost’s head.
  7. Gently press two mini chocolate chips into the upper portion of each ghost to create the eyes.
  8. Bake for 60 minutes. Do not open the oven door during this time.
  9. After 60 minutes, turn off the oven but leave the cookies inside to cool completely for at least 1 hour, or preferably overnight.
  10. Once the oven is cool, remove the baking sheet. The meringues should lift easily off the parchment paper. If they stick, let them cool on the baking sheet for another 30 minutes.

Notes

For best results, use room temperature egg whites and a clean, grease-free bowl. Avoid making meringues on humid days. If you don’t have cream of tartar, substitute with 1 teaspoon of lemon juice or white vinegar. For a vegan option, use aquafaba instead of egg whites.

Nutrition

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

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