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Kid-Approved Ghost Meringue Cookies: Easy Halloween Treat

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These ghost-shaped meringue cookies are a fun, budget-friendly Halloween treat that’s naturally gluten-free and low-fat. With a crisp exterior and melt-in-your-mouth center, they’re easy to make with kids and perfect for parties or classroom treats.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated white sugar
  • 1/4 teaspoon cream of tartar (or 1/2 teaspoon lemon juice)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1 teaspoon coconut oil or vegetable shortening
  • Pinch of salt (optional)
  • Food coloring gel (optional)

Instructions

  1. Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper.
  2. Wipe your mixing bowl and whisk attachment with lemon juice or vinegar to remove any grease. Let air dry.
  3. Separate your eggs carefully, transferring each white to the mixing bowl. Ensure no yolk gets in.
  4. Start whipping the egg whites on medium speed. Once foamy (about 30 seconds), add cream of tartar. Continue whipping until soft peaks form.
  5. Add sugar one tablespoon at a time, waiting about 15 seconds between each addition. This should take about 5 minutes.
  6. Add cornstarch and vanilla. Continue whipping on high speed for 2-3 minutes until stiff, glossy peaks form. The mixture should feel smooth, not grainy, when rubbed between fingers.
  7. Transfer meringue to a piping bag or zip-top bag with a corner snipped off. Fill about halfway.
  8. Pipe ghosts by holding the bag straight up and piping a tall, round dollop about 1.5 inches wide. Pull straight up quickly to create a peak. Leave 1 inch between ghosts.
  9. Bake for 90 minutes. After 45 minutes, rotate pans front to back and switch racks. Avoid opening the oven too often.
  10. Turn off the oven and let ghosts cool inside for at least 2 hours or overnight. This prevents cracking.
  11. Melt chocolate chips and coconut oil in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Let cool for 2 minutes.
  12. Dip a toothpick into melted chocolate and draw two eyes and an open mouth on each ghost.
  13. Let chocolate set in the fridge for 10 minutes or on the counter for 30 minutes until firm.

Notes

Make sure bowl and whisk are completely clean and grease-free. Only bake on dry days as humidity can make meringues sticky. For best results, let ghosts cool in the oven overnight. Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate. If ghosts lose crunch, re-crisp in a 200°F oven for 15 minutes before adding chocolate faces.

Nutrition

Keywords: Halloween cookies, meringue cookies, ghost cookies, gluten-free cookies, low-fat cookies, kid-friendly Halloween treats, easy Halloween dessert

Find it online: https://forkmila.com/kid-approved-ghost-meringue-cookies-easy-halloween-treat/