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Best Ghost Meringue Cookies: Easy Spooky Party Treat

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Light, airy, and adorable ghost-shaped meringue cookies that are perfect for Halloween parties. Made with simple ingredients and easy to customize, these gluten-free treats are a crowd-pleaser.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup mini chocolate chips (for eyes and mouth)
  • Optional: 1 tablespoon black gel food coloring (for piping faces)

Instructions

  1. Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper.
  2. Place room temperature egg whites and cream of tartar in the bowl of a stand mixer (or large bowl if using a hand mixer). Whip on medium speed until soft peaks form, about 2-3 minutes.
  3. With mixer running on medium-high, add sugar one tablespoon at a time, fully incorporating each addition before adding the next. This takes about 5-7 minutes.
  4. Increase speed to high and whip until stiff, glossy peaks form. The mixture should hold its shape completely and feel smooth when rubbed between fingers. This takes another 3-5 minutes.
  5. Add vanilla extract and pinch of salt. Mix on low just until combined, about 10 seconds.
  6. Transfer meringue to a piping bag fitted with a round tip. Pipe tall, round mounds onto prepared baking sheets, about 2 inches apart. Pull up slightly at the top to create a little peak.
  7. While meringues are still wet, gently press two mini chocolate chips for eyes and one for a mouth. Alternatively, pipe faces with black gel food coloring after baking.
  8. Bake for 90 minutes. Do not open the oven door during baking. After 90 minutes, turn off the oven and leave meringues inside to cool completely, at least 1 hour or overnight.
  9. Once completely cool, gently remove meringues from parchment paper. Store in an airtight container at room temperature for up to 2 weeks.

Notes

Room temperature eggs are essential. Use a clean, dry bowl free of grease. Do not open oven door during baking. In humid conditions, add 15-20 minutes to baking time. Meringues can be stored for up to 2 weeks in an airtight container.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, spooky treats, gluten-free cookies, easy Halloween dessert

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