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Easy Crispy Ghost Meringue Cookies for a Perfect Halloween Party

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These spooky ghost meringue cookies are crisp on the outside, chewy on the inside, and so light they practically float off the plate. Perfect for Halloween parties, they’re naturally gluten-free and made with simple pantry ingredients.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated white sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Black gel food coloring (for ghost faces)

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper and set aside.
  2. Clean your mixing bowl and whisk attachment thoroughly with lemon juice or white vinegar to remove any grease, then dry completely.
  3. Separate your eggs while cold, ensuring no yolk gets into the whites. Let the whites come to room temperature for about 30 minutes.
  4. Start whipping the egg whites on medium speed. Once foamy (about 1-2 minutes), add the cream of tartar and salt. Continue whipping until soft peaks form.
  5. Gradually add the sugar, one tablespoon at a time, with the mixer running on medium-high speed. Let each addition dissolve before adding the next (about 5-7 minutes total).
  6. Add the vanilla extract and continue whipping on high speed until stiff, glossy peaks form (another 3-5 minutes). The mixture should feel smooth between your fingers.
  7. Test the meringue by rubbing a tiny bit between your thumb and forefinger. If smooth, it’s ready. If gritty, keep whipping.
  8. Fit a piping bag with a round tip (1/2 inch or 1 cm). Fold the top over your hand, spoon in the meringue, and twist the top closed.
  9. Pipe ghosts by holding the bag straight up, about 1/2 inch above the baking sheet. Squeeze a generous mound (about 2 inches wide), stop squeezing, and pull straight up to create a peak. Space about 1 inch apart. You should get about 24 ghosts.
  10. Dip a clean paintbrush or toothpick into black gel food coloring. Gently paint two dots for eyes and an ‘o’ shape for the mouth on each ghost.
  11. Bake for 60-75 minutes, until dry to the touch and easily lifting off the parchment paper.
  12. Turn off the oven, crack the door open with a wooden spoon, and let the meringues cool completely inside the oven (about 1-2 hours).

Notes

Meringue hates humidity—avoid making on rainy days. Use a dehumidifier if needed. For best results, use eggs that are a few days old (older egg whites create more volume). Do not refrigerate meringues; store in an airtight container at room temperature for up to 5 days. To re-crisp, bake at 200°F for 10-15 minutes. For vegan version, use aquafaba (3 tablespoons per egg white) with extra cream of tartar.

Nutrition

Keywords: Halloween cookies, ghost meringue, meringue cookies, gluten-free Halloween dessert, spooky treats, easy Halloween recipe

Find it online: https://dinadinnertable.com/easy-crispy-ghost-meringue-cookies-for-a-perfect-halloween-party/