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Easy Ghost Meringue Cookies with Chocolate Chip Eyes

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These light and airy ghost meringue cookies are a perfect Halloween treat. Made with just four ingredients, they are naturally gluten-free and dairy-free, and their spooky chocolate chip eyes make them a hit at any party.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 3/4 cup (150g) granulated white sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup mini chocolate chips

Instructions

  1. Preheat your oven to 200°F (95°C) and line two large baking sheets with parchment paper.
  2. Separate the eggs while they are cold, placing the whites in your clean mixing bowl. Let them sit at room temperature for 30 minutes.
  3. Add the cream of tartar and salt to the egg whites. Begin whipping on medium speed until soft peaks form.
  4. With the mixer running on medium-high speed, add the sugar one tablespoon at a time, allowing it to dissolve completely. This takes about 2-3 minutes.
  5. Add the vanilla extract and continue whipping on high speed until stiff, glossy peaks form, about 4-5 minutes. The meringue should feel smooth and not grainy when rubbed between your fingers.
  6. Transfer the meringue to a piping bag fitted with a round tip (or a zip-top bag with the corner snipped off).
  7. Pipe ghost shapes onto the prepared baking sheets: pipe a small mound, then lift the bag straight up while continuing to squeeze gently to create a small peak. Each ghost should be about 1.5 to 2 inches tall, spaced about 1 inch apart.
  8. Gently press two mini chocolate chips into each ghost to create eyes, placing them about 1/2 inch apart slightly above the center. Do not press too hard.
  9. Bake for 2 to 2.5 hours. Do not open the oven door during the first 90 minutes. The meringues are done when they are dry to the touch and lift easily off the parchment paper.
  10. Turn off the oven and leave the ghosts inside with the door slightly ajar for another 30 minutes. Then remove them from the oven and let them cool completely on the baking sheets before handling.

Notes

Do not make these on a humid day. Ensure your bowl and whisk are completely clean and free of grease. For best results, let the meringues cool gradually in the oven with the door ajar. Store in an airtight container at room temperature for up to 3 weeks.

Nutrition

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

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