Print

Spooky Crispy Ghost Meringue Cookies: Easy 5-Ingredient Recipe

ghost meringue cookies - featured image
Print Recipe

These Spooky Crispy Ghost Meringue Cookies are light, crispy, and just spooky enough to make your Halloween dessert table feel special. Made with only five simple ingredients, they are naturally gluten-free and incredibly photogenic.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated white sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Clean your mixing bowl thoroughly by wiping it with a paper towel dipped in lemon juice or white vinegar to remove any trace of grease.
  3. Add the room-temperature egg whites to your clean bowl. Sprinkle the cream of tartar over the top. Start mixing on low speed until the mixture becomes foamy and bubbly, about 1 minute.
  4. Gradually add the sugar one tablespoon at a time with the mixer running on medium speed, taking about 2-3 minutes.
  5. Increase speed to high and whip until stiff, glossy peaks form, about 5-7 minutes. The meringue should stand up straight without drooping and feel smooth between your fingers.
  6. Add the vanilla extract and mix on low speed just until incorporated.
  7. Transfer the meringue to a piping bag fitted with a round tip.
  8. Pipe ghosts onto the prepared baking sheets: hold the bag straight up, squeeze to create a round base, then lift while squeezing to create a tall peak. Space about 1 inch apart.
  9. Gently press two mini chocolate chips into each ghost for eyes while the meringue is still wet.
  10. Bake for 60-75 minutes until completely dry and firm to the touch. They should lift easily off the parchment.
  11. Turn off the oven, leave the door slightly ajar, and let the meringues cool completely inside for at least 2 hours.

Notes

Humidity is the enemy of meringue—avoid making these on rainy or humid days. Room temperature eggs whip higher and better. Wipe your bowl with lemon juice or vinegar to remove any grease. For vegan version, replace each egg white with 3 tablespoons aquafaba and add extra 1/4 teaspoon cream of tartar. Store in an airtight container at room temperature for up to two weeks; do not refrigerate or freeze.

Nutrition

Keywords: Halloween cookies, meringue cookies, ghost cookies, gluten-free cookies, easy Halloween dessert, 5-ingredient recipe

Find it online: https://bakebelle.com/spooky-crispy-ghost-meringue-cookies-easy-5-ingredient-recipe/