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Adorable Ghost Meringue Cookies: Easy Halloween Treat

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These cute ghost meringue cookies are light, crunchy, and melt in your mouth. Made with just four ingredients, they’re naturally gluten-free and low-fat, perfect for Halloween parties or a fun baking project with kids.

Ingredients

Scale
  • 3 large egg whites (room temperature)
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract (pure vanilla)
  • 1/4 cup dark chocolate chips (or semi-sweet)
  • 1 teaspoon coconut oil (optional)

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Separate your eggs while they’re cold, then let the whites sit out for 15-20 minutes to come to room temperature.
  3. Start whipping the egg whites on medium speed until frothy and bubbly, about 1 minute.
  4. Add the cream of tartar and continue whipping on medium speed until white and foamy.
  5. Add the sugar slowly, one tablespoon at a time, letting it dissolve completely between additions.
  6. Once all sugar is added, increase speed to high and whip until stiff peaks form (glossy and smooth, not grainy).
  7. Add the vanilla extract and whip for another 30 seconds to combine.
  8. Transfer the meringue to a piping bag fitted with a large round tip (e.g., Wilton 1A).
  9. Pipe the ghosts: hold the bag straight up, squeeze out a round base, then slowly pull up while continuing to squeeze. Stop squeezing and pull straight up to create a peak.
  10. Bake for 60-75 minutes until dry to the touch and easily lift off the parchment paper. Do not let them brown.
  11. Turn off the oven and leave the door closed. Let the meringues cool completely in the oven (about 1 hour).
  12. While the meringues cool, melt the chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Let cool slightly.
  13. Dip a toothpick into the melted chocolate and dot on two eyes for each ghost. Let the chocolate set completely (15-20 minutes at room temperature) before storing.

Notes

Do not make meringues on a rainy day; humidity will ruin them. Ensure your bowl and whisk are completely clean and dry (no grease). Let meringues cool completely in the oven to prevent cracking. Store in an airtight container at room temperature for up to two weeks. Do not refrigerate or freeze.

Nutrition

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

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