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Easy Ghost Meringue Cookies: Best Spooky Halloween Treat

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These ghost meringue cookies are light, airy, and perfectly spooky for Halloween. Made with just four simple ingredients, they’re quick to prepare and guaranteed to delight kids and adults alike.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
  • 1/4 cup mini chocolate chips (or dark chocolate melting wafers)
  • 1/2 teaspoon coconut oil (if using chocolate chips)

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Separate your eggs carefully, ensuring no yolk gets into the whites. Let the egg whites come to room temperature for about 30 minutes before whipping.
  3. In a clean, dry mixing bowl, combine the egg whites and cream of tartar. Whip on medium speed until frothy and light, about 2 minutes.
  4. With the mixer running on medium-high speed, add the sugar one tablespoon at a time, taking about 5-7 minutes total.
  5. Add the vanilla extract and a tiny pinch of salt. Continue whipping on high speed until the meringue is stiff and glossy, about 2-3 more minutes.
  6. Fit a piping bag with a round tip and fill it with the meringue. Alternatively, use a zip-top bag with a corner snipped off.
  7. Pipe the ghosts: Hold the piping bag perpendicular to the baking sheet, about 1/2 inch above the surface. Pipe a small mound (about 1.5 inches wide), then pull the bag straight up while gently squeezing to create a tall peak. Release pressure and flick your wrist up to create the ghost’s tail. Space the ghosts about 1 inch apart.
  8. Bake for 60-75 minutes, until the meringues are dry to the touch and easily lift off the parchment paper. They should be pale and matte, not brown.
  9. Turn off the oven and leave the meringues inside with the door slightly ajar for about 30 minutes. Then transfer to a cooling rack to cool completely.
  10. Once completely cool, melt the chocolate chips with the coconut oil in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth. Transfer to a small piping bag or zip-top bag with a tiny snipped corner. Pipe two small dots for eyes and a tiny open ‘o’ for the mouth. Let the chocolate set for about 15 minutes before serving.

Notes

Meringue is sensitive to humidity; make on a dry day. Ensure bowl and whisk are spotless and free of grease. Add sugar slowly to prevent weeping. Do not overbake; the goal is to dry out the meringue, not brown it. For best results, use an oven thermometer.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, easy Halloween treat, spooky cookies

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