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Easy Ghost Meringue Cookies: Best Halloween Treat

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These ghost meringue cookies are impossibly light, sweet, and have a charmingly imperfect look that makes them perfect for a spooky season treat. You don’t need to be a pastry chef to pull these off, and they are naturally gluten-free and low in fat.

Ingredients

Scale
  • 3 large egg whites (at room temperature)
  • ¾ cup (150g) granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Mini chocolate chips or black gel food coloring (for the eyes)

Instructions

  1. Preheat your oven to 200°F (95°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a clean, dry mixing bowl, combine the room-temperature egg whites and cream of tartar. Using an electric mixer, start on low speed and beat until the mixture is frothy, about 1 minute.
  3. With the mixer running on medium speed, add the sugar one tablespoon at a time over 2-3 minutes.
  4. Increase the speed to high and beat until the meringue is glossy and forms stiff, firm peaks, about 5-7 minutes total. It should feel smooth, not gritty, between your fingers.
  5. Add the vanilla extract and pinch of salt. Beat on high for another 30 seconds until fully combined.
  6. Fit a piping bag with a round tip. Spoon the meringue into the bag.
  7. Pipe the ghosts onto the prepared baking sheet: hold the piping bag perpendicular to the sheet, squeeze gently to create a small mound, then slowly lift the bag straight up to create a slight peak. Leave about 1 inch of space between each ghost.
  8. If using mini chocolate chips, gently press two chips into the ‘head’ of each ghost for eyes. If using black gel food coloring, wait until after baking.
  9. Bake for 1 hour to 1 hour and 15 minutes, until firm to the touch and easily lifted off the parchment. They should remain white.
  10. Turn off the oven and leave the ghosts inside with the door slightly ajar for 30 minutes. Then transfer to a wire rack to cool completely.

Notes

Use room-temperature egg whites for best volume. Avoid making on humid or rainy days. The low baking temperature is crucial for drying the meringues without browning. Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.

Nutrition

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

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