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Quick Ghost Meringue Cookies: Easy Halloween Treats

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These adorable ghost-shaped meringues are light, crispy, and perfect for Halloween. Made with simple ingredients and ready in under an hour, they’re a fun and easy treat that kids and adults will love.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon cornstarch
  • Mini chocolate chips for the ghost eyes (about 1/4 cup)

Instructions

  1. Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper.
  2. Separate three large eggs, making sure no yolk gets into the whites. Place the whites in a clean, dry mixing bowl. Let them sit at room temperature for about 20 minutes.
  3. In a small bowl, combine 3/4 cup of granulated sugar with 1/2 teaspoon of cornstarch. Mix with a fork until evenly distributed.
  4. Using an electric mixer on medium speed, beat the egg whites until frothy and bubbly, about 30 seconds.
  5. With the mixer running, add 1/4 teaspoon of cream of tartar and 1 teaspoon of vanilla extract. Continue beating on medium speed until soft peaks form.
  6. With the mixer on medium-low speed, add the sugar mixture one tablespoon at a time, about 30 seconds between each addition. Once all sugar is added, increase speed to high and beat until stiff, glossy peaks form, about 5-7 minutes with a hand mixer or 3-4 minutes with a stand mixer.
  7. Test the meringue: rub a little between your fingers; if it feels gritty, keep beating. The meringue should be thick, shiny, and hold a stiff peak.
  8. Spoon the meringue into a piping bag fitted with a round tip (or a zip-top bag with the corner snipped off).
  9. Pipe ghosts onto the prepared baking sheet: pipe a small circle for the base, then lift the bag straight up while squeezing to create a tall teardrop shape. Release pressure and pull away to create a peak. Leave about 1 inch between ghosts.
  10. Gently press two mini chocolate chips into each ghost for eyes.
  11. Bake for 45-50 minutes, until dry to the touch and easily lift off the parchment. They should not be brown.
  12. Turn off the oven and leave the meringues inside with the door slightly ajar for at least 30 minutes to cool gradually. Then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature egg whites and add sugar slowly. If it’s humid, add an extra 1/4 teaspoon of cornstarch and bake longer. Store in an airtight container at room temperature for up to 5 days. Do not refrigerate.

Nutrition

Keywords: Halloween cookies, ghost meringues, easy Halloween treats, meringue cookies, gluten-free Halloween

Find it online: https://bakebelle.com/quick-ghost-meringue-cookies-easy-halloween-treats/