Print

Easy Ghost Meringue Cookies with Chocolate Chip Eyes

ghost meringue cookies - featured image
Print Recipe

These light, airy ghost meringue cookies are perfect for Halloween. With a crisp exterior and chewy center, they’re quick to make and naturally gluten-free.

Ingredients

Scale
  • 4 large egg whites, room temperature (about 120g or ½ cup)
  • 1 cup (200g) superfine sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ⅓ cup (60g) mini chocolate chips
  • Optional: ¼ teaspoon almond extract
  • Optional: Gel food coloring (black or orange)

Instructions

  1. Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper.
  2. Clean your mixing bowl and whisk attachment thoroughly with hot soapy water, then wipe with white vinegar to remove any trace of grease. Dry completely.
  3. Add the egg whites and cream of tartar to the bowl. Beat on medium speed until foamy and opaque, about 2 minutes.
  4. Increase speed to medium-high and begin adding the sugar one tablespoon at a time, waiting about 15 seconds between additions.
  5. Continue beating on high speed for 8-10 minutes total until the meringue is glossy, thick, and holds stiff peaks.
  6. Add the vanilla extract (and almond extract if using) and beat for 30 seconds more.
  7. Stop the mixer and gently fold in the mini chocolate chips using a rubber spatula, about 10-12 folds.
  8. Transfer the meringue to a piping bag fitted with a star tip.
  9. Pipe the ghosts: Hold the piping bag perpendicular to the baking sheet about ½ inch above the surface. Squeeze firmly to create a base, then lift straight up while continuing to squeeze, forming a tall, tapered shape. Release pressure and pull away quickly to create a little peak on top. Each ghost should be about 1½ to 2 inches tall. Leave 1 inch of space between them.
  10. Press in the chocolate chip eyes: While the meringue is still wet, gently press two mini chocolate chips into each ghost for eyes, about ⅓ of the way down from the top.
  11. Bake for 60-75 minutes at 200°F (95°C). Do not open the oven door during the first 45 minutes. The meringues are done when they lift easily off the parchment paper and sound hollow when tapped on the bottom.
  12. Turn off the oven and crack the door open (use a wooden spoon handle to prop it). Let the meringues cool completely inside the oven for at least 1 hour.
  13. Remove from the oven and let them cool completely on the baking sheet before handling.

Notes

Humidity is the enemy of meringue. On humid days, add an extra 10-15 minutes to the baking time. Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.

Nutrition

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

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