Description
These light, crisp, and adorable ghost-shaped meringue cookies are the perfect last-minute Halloween treat. Made with just a few simple ingredients, they’re surprisingly easy to make and always a crowd-pleaser.
Ingredients
- 3 large egg whites, room temperature
- ¾ cup (150g) granulated white sugar (superfine sugar recommended)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon cream of tartar
- Pinch of fine sea salt
- Optional: Black gel food coloring (for drawing faces)
Instructions
- Preheat your oven to 200°F (95°C). Line a large baking sheet with parchment paper.
- Prepare your piping bag with a large round tip (about ½-inch opening) or a zip-top bag with the corner snipped off.
- Place room temperature egg whites in a clean, dry mixing bowl. Add cream of tartar and salt. Mix on medium speed until foamy and bubbly, about 30-45 seconds.
- With the mixer running on medium-high speed, add the sugar one tablespoon at a time, taking about 2-3 minutes. This helps the sugar dissolve completely.
- Increase speed to high and whip for 5-7 minutes until stiff, glossy peaks form. The meringue should hold its shape and feel smooth when rubbed between fingers.
- Add vanilla extract and whip for about 15 seconds to incorporate.
- Gently scoop the meringue into the piping bag. Don’t overfill—about halfway is good.
- Pipe ghosts: Hold the piping bag straight up, about ½ inch above the parchment. Squeeze to create a 1½-inch round base, then slowly lift the bag straight up while squeezing to create a tall, tapered ghost shape. Stop squeezing and pull away quickly to create a peak. Space about 1 inch apart. Makes about 24-30 ghosts.
- Bake for 60-75 minutes until completely dry and firm to the touch. They should lift easily off the parchment without sticking.
- Turn off the oven and leave meringues inside with the door slightly open for 30 minutes to dry completely and prevent cracking.
- Transfer to a wire rack to cool completely.
- Optional: Once cool, use black gel food coloring and a tiny paintbrush or toothpick to draw ghost faces (two dots for eyes and an oval mouth).
Notes
Humidity is the enemy of meringue—make on a dry day if possible. For best results, ensure egg whites are at room temperature and the bowl is completely grease-free. If meringue weeps or cracks, oven temperature may be too high or meringue under-whipped. Store in an airtight container at room temperature for up to 2 weeks; do not refrigerate. For humid climates, add a few grains of uncooked rice to the storage container to absorb moisture.
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 28
- Sugar: 6
- Sodium: 14
- Carbohydrates: 6
- Protein: 1
Keywords: Halloween cookies, meringue cookies, ghost cookies, easy Halloween treat, airy meringue, gluten-free dessert, low-calorie cookies