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Spooky Ghost Meringue Cookies with Chocolate Chip Eyes

ghost meringue cookies - featured image
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These adorable ghost meringue cookies are light, airy, and naturally gluten-free. With a crisp exterior and marshmallowy center, they’re the perfect Halloween treat that’s surprisingly simple to make.

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
  • 1/4 cup mini chocolate chips

Instructions

  1. Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
  2. Separate your eggs while they’re cold, then let the whites come to room temperature in your mixing bowl, about 20 minutes.
  3. Add the cream of tartar and salt to the egg whites. Start whipping on medium speed until the mixture becomes frothy and starts to form soft peaks, about 2-3 minutes with a stand mixer.
  4. Gradually add the sugar, about 1 tablespoon at a time, while the mixer runs on medium-high speed. Keep whipping until all the sugar is added and the mixture looks thick and glossy.
  5. Test for doneness: Rub a tiny bit of the meringue between your fingers. If it feels gritty, keep whipping. The meringue is ready when it’s smooth and forms stiff peaks that stand up straight when you lift the whisk, usually 7-10 minutes total.
  6. Add the vanilla extract and whip for another 30 seconds until combined. The meringue should be so thick that it doesn’t slide around in the bowl when you tilt it.
  7. Transfer the meringue to your piping bag fitted with the round tip. If using a zip-top bag, snip about 1/2 inch off one corner.
  8. Pipe the ghosts: Hold the piping bag straight up and down, about 1 inch above the parchment. Squeeze gently to create a round base about 2 inches wide, then slowly lift the bag while continuing to squeeze to create a tall, tapered body. Release pressure and pull straight up to create a little peak on top. The ghosts should be about 2-3 inches tall.
  9. Add the eyes: While the meringue is still wet, gently press two mini chocolate chips into each ghost for eyes. Don’t push too deep — space them about 1/2 inch apart near the top of each ghost.
  10. Bake for 60-75 minutes at 200°F (95°C). The ghosts are done when they’re dry to the touch and easily lift off the parchment. They should be pale white or very lightly ivory.
  11. Turn off the oven and leave the ghosts inside with the door slightly ajar for another 30 minutes to dry out completely.
  12. Cool completely on the baking sheets on a wire rack before handling.

Notes

Use room temperature egg whites for best volume. Ensure bowl and whisk are completely clean and grease-free. Avoid making on humid days. For vegan version, use 1/2 cup aquafaba instead of egg whites. Store in airtight container at room temperature for up to 7 days. Freeze for up to 3 months.

Nutrition

Keywords: Halloween cookies, ghost meringue, meringue cookies, gluten-free cookies, Halloween dessert, spooky treats, chocolate chip meringue

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