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Best Ghost Meringue Cookies: Easy 3-Ingredient Halloween Treat

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Light, crunchy, and adorable ghost-shaped meringue cookies made with just 3 ingredients. Perfect for Halloween parties, classroom treats, or a spooky snack.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 3/4 cup (150g) granulated white sugar
  • 1/4 teaspoon cream of tartar (optional but recommended)
  • 1/2 teaspoon vanilla extract (optional)
  • 1/4 cup (about 60g) mini chocolate chips for the eyes

Instructions

  1. Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
  2. Separate three large eggs, making sure no yolk gets into the whites. Place the egg whites in a clean mixing bowl and let them come to room temperature for about 30 minutes.
  3. Begin beating the egg whites on medium speed until frothy and bubbly, about 1-2 minutes. If using cream of tartar or lemon juice, add it now.
  4. With the mixer running on medium-high speed, add the sugar one tablespoon at a time. Continue beating until the sugar dissolves completely and the mixture is smooth when rubbed between your fingers (5-7 minutes total).
  5. Continue beating on high speed until the meringue is thick, glossy, and holds stiff peaks. Add vanilla extract (if using) during the last 30 seconds.
  6. Spoon the meringue into a piping bag fitted with a round tip (or a zip-top bag with a 1/2-inch corner snipped off).
  7. Pipe the ghosts: Hold the piping bag straight up and down, about 1/2 inch above the parchment. Squeeze gently to create a round base (about 1.5 inches wide). As you lift the bag, release pressure slightly and give a little upward flick to create a wavy ghost tail. Space ghosts about 1 inch apart.
  8. Before the meringue dries, gently press two mini chocolate chips into each ghost for eyes, placing them close together near the top.
  9. Bake for 60-75 minutes, until meringues are dry to the touch and easily peel off the parchment. They should not be brown.
  10. Turn off the oven and leave the meringues inside with the door slightly ajar (prop open with a wooden spoon) for at least 1 hour to cool gradually. Then remove and cool completely on the baking sheets.

Notes

Make on a dry day to avoid sticky meringues. Do not open the oven door for the first 45 minutes. For best results, cool meringues in the oven with the door ajar. Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, 3-ingredient cookies, meringue cookies, gluten-free Halloween treat, easy Halloween dessert

Find it online: https://cookluma.com/best-ghost-meringue-cookies-easy-3-ingredient-halloween-treat/