Print

Best Easy Halloween Ghost Meringue Cookies Recipe

ghost meringue cookies - featured image
Print Recipe

These Halloween Ghost Meringue Cookies are a spooky sweet treat that brings back childhood memories. Made with just four simple ingredients, they’re naturally gluten-free and low-fat, with a crisp exterior and light-as-air interior that melts in your mouth.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Mini chocolate chips or black gel food coloring (for ghost faces, optional)

Instructions

  1. Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
  2. Separate your eggs carefully, ensuring no yolk gets into the whites.
  3. Start whipping the egg whites on medium speed until foamy and bubbly, about 1 minute.
  4. Add the cream of tartar and salt. Continue whipping on medium-high speed until soft peaks form, about 2-3 minutes.
  5. Add the sugar one tablespoon at a time, about 10 seconds between each spoonful, with the mixer running on medium speed. This should take about 5 minutes.
  6. Add the vanilla extract once all sugar is incorporated. Whip for another 30 seconds.
  7. Check for stiff peaks. The meringue should be glossy and thick, with peaks that stand straight up.
  8. Transfer the meringue to a piping bag or zip-top bag with the corner snipped off.
  9. Pipe ghost shapes onto the parchment paper: pipe a round base, then pull upward to create a tall peak. Leave about 1 inch between ghosts.
  10. Add faces if desired by gently pressing mini chocolate chips into the meringue for eyes and a mouth, or use a toothpick dipped in black gel food coloring.
  11. Bake for 60-90 minutes until dry and easily lifted off the parchment.
  12. Turn off the oven and let them cool inside with the door slightly ajar for at least 1 hour.

Notes

Humidity is meringue’s enemy—only make on dry days. Ensure bowl and beaters are completely grease-free; wipe with lemon juice or vinegar before starting. Room temperature eggs are crucial. Don’t rush adding sugar. Let meringues cool completely in the oven to prevent cracking. Store in airtight container at room temperature for up to 2 weeks.

Nutrition

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

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