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Best Easy Ghost Meringue Cookies for Halloween

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These easy ghost meringue cookies for Halloween are the perfect spooky treat—crisp on the outside with a soft, marshmallowy center. Made with just 4 simple ingredients, they’re naturally gluten-free and low-fat, making them a lighter alternative to traditional Halloween sweets.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated white sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips (or black decorating gel)

Instructions

  1. Preheat your oven to 200°F (95°C). Line a large baking sheet with parchment paper.
  2. Separate your eggs while they’re cold, then let the whites come to room temperature (about 30 minutes).
  3. Wipe your mixing bowl and beaters with a little lemon juice or white vinegar on a paper towel to remove any grease.
  4. Add the egg whites and cream of tartar to the bowl. Beat on medium speed until foamy and soft peaks form, about 2-3 minutes.
  5. Start adding the sugar, one tablespoon at a time, with the mixer running on medium-high speed. Each addition should be fully incorporated before adding the next.
  6. Once all the sugar is added, continue beating on high speed for 5-7 minutes until the mixture is glossy, thick, and holds stiff peaks.
  7. Add the vanilla extract and beat for another 30 seconds until combined.
  8. Transfer the meringue to a piping bag fitted with a round tip. Pipe ghost shapes onto the prepared baking sheet, holding the bag straight up and down, about 1/2 inch above the parchment. Squeeze gently to create a round base, then lift the bag straight up while still squeezing slightly to create a tall peak.
  9. While the meringues are still wet, gently press two mini chocolate chips for eyes and one for the mouth.
  10. Bake for 1 hour and 15 minutes at 200°F (95°C). Do NOT open the oven door during baking.
  11. After 1 hour 15 minutes, turn the oven off but leave the meringues inside to cool completely—at least 1 hour, preferably overnight.
  12. Remove from the oven only when the meringues are completely cool. They should peel easily off the parchment paper.

Notes

For best results, ensure eggs are at room temperature and bowl is completely grease-free. If in a humid climate, add an extra 1/4 teaspoon cream of tartar. Meringues can be stored in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.

Nutrition

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

Find it online: https://forkmila.com/best-easy-ghost-meringue-cookies-for-halloween/