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Light Ghost Meringue Cookies: Easy Halloween Treat

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These light ghost meringue cookies with chocolate chip eyes are ethereally light, melt-in-your-mouth sweet, and just spooky enough to make you smile. They’re the perfect Halloween treat that feels special without being complicated.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated white sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup mini chocolate chips
  • Optional: 1 tablespoon black sanding sugar

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper and set them aside.
  2. Clean your mixing bowl and whisk attachment thoroughly. Wipe with white vinegar on a paper towel, then dry completely.
  3. Separate your eggs while they’re cold, then let the whites come to room temperature (about 30 minutes).
  4. Add the cream of tartar and salt to the egg whites. Start beating on medium speed until foamy and opaque, about 1-2 minutes.
  5. With the mixer running on medium-high, add the sugar one tablespoon at a time, allowing each spoonful to dissolve completely before adding the next (about 3-4 minutes total).
  6. Once all sugar is added, increase speed to high. Beat until mixture is glossy, stiff, and holds firm peaks (about 5-7 minutes with a stand mixer). The meringue should feel smooth, not grainy, when rubbed between fingers.
  7. Add the vanilla extract and beat for another 30 seconds to incorporate evenly.
  8. Transfer the meringue to a piping bag fitted with a large round tip (or a sturdy zip-top bag with 1/2 inch snipped off one corner).
  9. Pipe ghosts onto prepared baking sheets: hold bag straight up and down, squeeze gently to create a round base, then lift straight up while continuing to squeeze to create a tall, tapered shape. Release pressure and pull away quickly to create a little peak on top. Each ghost should be about 1.5-2 inches tall, spaced 1 inch apart.
  10. While meringue is still wet, gently press two mini chocolate chips into each ghost to create eyes, placed about halfway down and slightly angled.
  11. Bake for 1 hour and 15 minutes, then turn off the oven and leave ghosts inside for another 30 minutes without opening the door.
  12. Remove baking sheets and let ghosts cool completely on the sheets. They should lift easily off the parchment. If they stick, return to turned-off oven for another 15 minutes.

Notes

Make sure egg whites are at room temperature for best results. Avoid making meringues on humid days (humidity above 50%). Do not open oven door during baking or resting time. Store in airtight container at room temperature for up to 2 weeks. Do not refrigerate. Can be frozen for up to 3 months.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, ghost cookies, easy Halloween treat, gluten-free cookies, dairy-free cookies

Find it online: https://dinadinnertable.com/light-ghost-meringue-cookies-easy-halloween-treat/