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Easy Halloween Ghost Meringue Cookies: Best 4-Ingredient Recipe

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These easy Halloween ghost meringue cookies are light, crunchy, and melt in your mouth. Made with just four simple ingredients, they’re a fun and spooky treat perfect for Halloween parties.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated white sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • Mini chocolate chips or black decorating gel (for ghost faces, optional)

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Clean your mixing bowl and whisk attachment thoroughly with white vinegar to remove any grease.
  3. Add the room temperature egg whites to the bowl. Beat on medium speed until frothy and bubbly, about 1-2 minutes.
  4. Add the cream of tartar. Continue beating on medium speed until soft peaks form, about 2-3 minutes.
  5. Start adding the sugar, one tablespoon at a time, beating on medium-high speed. Let each spoonful dissolve before adding the next.
  6. After all sugar is added, increase speed to high and beat for 5-7 minutes until thick, glossy, and stiff peaks form. The meringue should feel smooth between your fingers, not grainy.
  7. Add the vanilla extract and beat on low speed for 10-15 seconds until combined.
  8. Transfer the meringue to a piping bag fitted with a round tip (or a zip-top bag with a corner snipped off).
  9. Pipe ghost shapes onto the prepared baking sheets: squeeze out a round base, then lift the bag straight up while squeezing to create a tall shape. Release pressure and pull away to create a peak.
  10. If using mini chocolate chips, gently press two for eyes and a curved line for a mouth into each ghost. If using decorating gel, wait until after baking.
  11. Bake for 60-75 minutes until dry to the touch and easily lift off the parchment. Turn off the oven and leave them inside with the door slightly open for 30 minutes to finish drying.
  12. Let cool completely on the baking sheets before moving.

Notes

Make sure egg whites are at room temperature. Avoid making meringues on humid days. For best results, add sugar slowly and test for smoothness between fingers. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

Keywords: Halloween cookies, ghost meringue, meringue cookies, easy Halloween treat, 4-ingredient recipe, gluten-free dessert

Find it online: https://lucastable.com/easy-halloween-ghost-meringue-cookies-best-4-ingredient-recipe/