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Easy Ghost Meringue Cookies with Chocolate Chip Eyes

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These ghost meringue cookies are light, airy, and naturally gluten-free, with adorable chocolate chip eyes that make them perfect for Halloween parties or a fun treat any time.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 cup (45 grams) mini chocolate chips
  • A tiny pinch of salt

Instructions

  1. Preheat your oven to 200°F (93°C). Line two large baking sheets with parchment paper.
  2. Separate your eggs while they are cold, then let the whites come to room temperature (about 30 minutes).
  3. In a small bowl, whisk together the sugar and cornstarch.
  4. Place the room temperature egg whites in a clean, dry mixing bowl. Add the cream of tartar and salt. Begin whipping on medium speed until frothy (about 30 seconds).
  5. Increase mixer speed to medium-high. Gradually add the sugar-cornstarch mixture one tablespoon at a time, waiting about 15 seconds between each addition.
  6. Continue whipping on high speed for 5 to 7 minutes until stiff, glossy peaks form. The mixture should feel smooth between your fingers, not grainy.
  7. Add the vanilla extract and whip on low speed for a few seconds to incorporate. Do not overmix.
  8. Fit a piping bag with a round tip (or snip 1/2 inch off the corner of a zip-top bag). Gently transfer the meringue into the bag.
  9. Pipe small mounds of meringue (about 1.5 inches wide) onto the prepared baking sheets, lifting the bag straight up to create a peak on top. Leave about 1 inch of space between each ghost.
  10. While the meringue is still wet, gently press two mini chocolate chips into each ghost to form eyes.
  11. Bake for 60 to 75 minutes, until the ghosts are firm to the touch and easily peel off the parchment paper.
  12. Turn off the oven and leave the ghosts inside with the door slightly ajar for 30 minutes to cool and dry completely. Then transfer to a wire rack to cool completely.

Notes

Room temperature egg whites are essential for proper volume. Use an oven thermometer to ensure a steady 200°F (93°C). Bake on a dry day if possible, as humidity can affect the meringue. Let the ghosts cool in the oven to prevent cracking.

Nutrition

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

Find it online: https://lucastable.com/easy-ghost-meringue-cookies-with-chocolate-chip-eyes/