Easy Ghost Meringue Cookies: Best Kid-Approved Halloween Treat
These light and airy ghost meringue cookies are a budget-friendly, kid-approved Halloween treat. Made with just a few simple ingredients, they’re fun to make and even more fun to eat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 2 hours 15 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3 large egg whites, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- A pinch of salt
- Mini chocolate chips or black gel food coloring, for the ghost faces (optional)
Instructions
- Preheat your oven to 200°F (95°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a perfectly clean, large mixing bowl, combine the room-temperature egg whites, cream of tartar, and the pinch of salt. Beat on medium speed until the mixture becomes frothy and bubbly, about 1 minute.
- With the mixer running on medium-low speed, add the granulated sugar, one tablespoon at a time, taking about 2-3 minutes.
- Once all the sugar is in, increase the speed to medium-high. Beat until the meringue is thick, glossy, and holds stiff peaks, about 5-7 minutes with a stand mixer or 8-10 minutes with a hand mixer.
- Pour in the vanilla extract and beat for another 30 seconds, just until combined.
- Scoop the meringue into a piping bag fitted with a round tip (or into a zip-top bag with a corner snipped off).
- Hold the bag straight up and down, about 1/2 inch above the baking sheet. Squeeze out a small, round base, then slowly lift the bag straight up to create a tall, teardrop shape. Stop squeezing and pull the bag away quickly.
- If using mini chocolate chips, gently press two into each ghost for eyes and one for a mouth. If using black gel food coloring, wait until the meringues are piped and then use a toothpick to draw on the faces.
- Place the baking sheet in the preheated oven. Bake for 60 minutes. Do not open the oven door. After 60 minutes, turn the oven off but leave the meringues inside for another 30-60 minutes to dry out completely.
- Let them cool completely on the baking sheet before moving them.
Notes
Make sure your mixing bowl and whisk attachment are completely clean and free of any grease. Even a tiny bit of oil or yolk can prevent your egg whites from whipping up properly. Wipe your bowl down with a little lemon juice or white vinegar on a paper towel before you start. Do not open the oven door while the meringues are baking. The sudden change in temperature can cause them to crack or collapse. Try to make these on a dry day, as humidity is the enemy of meringue. Store in an airtight container at room temperature for up to 2 weeks. They can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 ghost meringue coo
- Calories: 25
- Sugar: 6
- Sodium: 10
- Carbohydrates: 6
- Protein: 0.5
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