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Best Ghost Meringue Cookies: Easy Halloween Treat for Kids

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These adorable ghost meringue cookies are a simple, reliable vanilla meringue that bakes up crisp on the outside with a soft, marshmallowy center. Perfect for Halloween parties, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar (200 grams)
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1/4 cup mini chocolate chips (about 60 chips)

Instructions

  1. Preheat your oven to 200°F (93°C). Line two large baking sheets with parchment paper.
  2. Separate your eggs while cold, then let the egg whites sit at room temperature for 30 minutes. Place them in a completely clean, dry mixing bowl. Add the pinch of salt and cream of tartar.
  3. Begin beating the egg whites on medium speed. After about 2 minutes, they should become foamy with small bubbles throughout.
  4. With the mixer running on medium speed, add the sugar one tablespoon at a time, fully incorporating each addition before adding the next. This takes about 5 minutes. The mixture will become thick, glossy, and white.
  5. Add the vanilla extract. Increase speed to medium-high and continue beating until stiff peaks form—when you lift the beaters, the meringue should stand up straight without drooping. This usually takes another 3-5 minutes. The mixture should feel smooth, not gritty.
  6. Transfer the meringue to a piping bag fitted with a large round tip (or snip a 1/2-inch opening).
  7. Pipe the ghosts: Hold the piping bag straight up and down, about 1/2 inch above the baking sheet. Squeeze gently to create a round base about 1.5 inches wide. As you lift the bag straight up, continue squeezing to create a taller, slightly narrower body. Release pressure and pull upward to create a little peak on top. Each ghost should be about 2 inches tall. Leave about 1 inch of space between each ghost.
  8. Within 2-3 minutes of piping, gently press two mini chocolate chips into each ghost for eyes.
  9. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the ghosts feel dry and firm to the touch and lift easily off the parchment. They should be pure white.
  10. Turn off the oven but leave the ghosts inside for at least 1 hour, or overnight, to cool completely and prevent cracking.
  11. Store in an airtight container at room temperature, layered between sheets of parchment paper, for up to 2 weeks.

Notes

Room temperature egg whites are non-negotiable for best volume. Cream of tartar stabilizes the meringue and prevents weeping. Humidity is the enemy—avoid making these on rainy or humid days. If your oven runs hot, crack the door open slightly during baking to prevent browning. The ghosts taste even better after a day or two as the vanilla flavor deepens.

Nutrition

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

Find it online: https://daintydine.com/best-ghost-meringue-cookies-easy-halloween-treat-for-kids/