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Easy Ghost Meringue Cookies: Best Halloween Treat

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These ghost meringue cookies are light, airy, and crispy on the outside with a tiny chewy center. Made with just four simple ingredients, they’re the perfect Halloween treat that looks impressive but is secretly easy to make.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) superfine sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Black gel food coloring (optional, for faces)

Instructions

  1. Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper and set them aside.
  2. Separate your eggs carefully, making sure no yolk gets into the whites. Transfer the whites to a mixing bowl.
  3. Start whipping the egg whites on medium speed until frothy and bubbly, about 1-2 minutes. Add the cream of tartar.
  4. Increase the speed to medium-high and add the superfine sugar, one tablespoon at a time, allowing each spoonful to dissolve before adding the next. This takes about 5-7 minutes.
  5. Add the vanilla extract once all the sugar is incorporated. Continue whipping on high speed until the meringue is thick, glossy, and holds stiff peaks.
  6. Transfer the meringue to a piping bag fitted with a round tip. If using a zip-top bag, snip about ½ inch off one corner.
  7. Pipe the ghost shapes onto the prepared baking sheets. Hold the bag straight up and down, about ½ inch above the parchment. Squeeze gently to create a round blob about 1½ inches wide, then lift straight up while continuing to squeeze, creating a little peak on top. Space them about 1 inch apart.
  8. Bake for 60-75 minutes at 200°F (95°C). The meringues are done when they’re dry to the touch and can be lifted easily off the parchment.
  9. Turn off the oven and leave the meringues inside to cool completely with the door slightly ajar, about 1-2 hours.
  10. Pipe the ghost faces using a tiny bit of leftover meringue mixed with black gel food coloring. Use a toothpick to dot on two eyes and a little open mouth.

Notes

Humidity is your enemy—avoid making these on rainy or humid days. Room temperature eggs are crucial for proper whipping. Don’t over-whip the meringue; stop as soon as stiff peaks form. For vegan version, use 3 tablespoons aquafaba per egg white. Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, easy Halloween treat, gluten-free cookies, low-fat cookies, spooky cookies

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