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Crispy Ghost Meringue Cookies: Best Spooky Halloween Treat

Crispy Ghost Meringue Cookies - featured image
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Light, airy, and perfectly crunchy ghost-shaped meringue cookies that are naturally gluten-free and low-fat. These spooky treats come together with simple ingredients and are perfect for Halloween parties or a fun baking project.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract (pure)
  • Pinch of salt
  • 1/4 cup (30g) powdered sugar (for dusting)
  • Mini chocolate chips or black decorating gel (for eyes)

Instructions

  1. Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
  2. Separate your eggs carefully, letting the white fall into a small bowl first, then transfer to your mixing bowl. Let the whites sit at room temperature for 30 minutes.
  3. Add the cream of tartar and salt to the egg whites. Start beating on medium speed until the mixture becomes foamy and slightly opaque, about 1-2 minutes.
  4. Gradually add the sugar, about one tablespoon at a time, while continuing to beat on medium-high speed. Take about 30 seconds between each addition.
  5. Add the vanilla extract once all the sugar is incorporated. Continue beating until the meringue forms stiff, glossy peaks, about 5-7 minutes total with a stand mixer.
  6. Transfer the meringue to a piping bag fitted with a large round tip (or a sturdy zip-top bag with a corner snipped off).
  7. Pipe ghost shapes onto the prepared baking sheets: hold the bag vertically about 1/2 inch above the sheet, squeeze gently to create a round base, then pull upward while reducing pressure to create a tall, tapered shape. Space them about 2 inches apart.
  8. While the meringue is still wet, gently press two mini chocolate chips into each ghost for eyes, or use black decorating gel.
  9. Bake for 60-75 minutes, until the meringues are dry to the touch and easily lift off the parchment paper.
  10. Turn off the oven and let the meringues cool inside with the door cracked open for at least an hour.

Notes

Let egg whites sit at room temperature for exactly 30 minutes before whipping for best results. Don’t make these on a humid day. Store in an airtight container at room temperature for up to 5 days. Can be frozen for up to 2 months. For vegan version, use 3 tablespoons aquafaba with 1/4 teaspoon cream of tartar.

Nutrition

Keywords: Halloween cookies, meringue cookies, ghost cookies, spooky treats, gluten-free cookies, low-fat dessert, egg white cookies

Find it online: https://junomeals.com/crispy-ghost-meringue-cookies-best-spooky-halloween-treat/