Print

Light & Spooky Ghost Meringue Cookies: Easy 4-Ingredient Recipe

ghost meringue cookies - featured image
Print Recipe

These ethereal, melt-in-your-mouth ghost meringue cookies are made with just four simple ingredients. They’re the perfect spooky-cute Halloween treat that’s quick to make and surprisingly light.

Ingredients

Scale
  • 3 large egg whites (room temperature)
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (45g) mini chocolate chips
  • Pinch of salt (optional but recommended)

Instructions

  1. Preheat your oven to 200°F (95°C). Line a large baking sheet with parchment paper and set aside.
  2. Separate three large eggs while cold, placing the whites in a clean, dry mixing bowl. Let them sit at room temperature for 30 minutes.
  3. Using an electric mixer on medium speed, beat the egg whites until frothy and bubbly, about 1-2 minutes. Add the pinch of salt if using.
  4. With the mixer running on medium speed, add the granulated sugar one tablespoon at a time over 2-3 minutes.
  5. Increase mixer speed to high and whip for 5-7 minutes until stiff, glossy peaks form. The mixture should feel smooth between your fingers with no graininess.
  6. Add the vanilla extract on low speed and mix for just 10 seconds until combined.
  7. Spoon the meringue into a piping bag fitted with a large round tip (or a zip-top bag with a corner snipped off).
  8. Pipe small dollops onto the prepared baking sheet, spacing them about 1 inch apart. Pipe a round base, then pull the bag straight up while squeezing gently to create a ghost shape about 1.5 inches tall.
  9. Gently press two mini chocolate chips into each ghost for eyes, placing them close together near the top.
  10. Bake for 60 minutes without opening the oven door.
  11. Turn off the oven and let the cookies sit inside for another 30-60 minutes to dry.
  12. Remove from the oven and let cool on the pan for 10 minutes. They should lift easily off the parchment paper.

Notes

Humidity is the enemy of meringue—choose a dry day to make these. Ensure all equipment is completely clean and grease-free; wipe with white vinegar if needed. Do not open the oven door during baking. For best texture, serve within 24 hours. Store in an airtight container at room temperature for up to 5 days. Can be frozen for up to 2 months.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue recipe, easy Halloween dessert, 4-ingredient cookies, spooky cookies, light cookies

Find it online: https://juliamadeit.com/light-and-spooky-ghost-meringue-cookies-easy-4-ingredient-recipe/