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Crispy Ghost Meringue Cookies: 5 Easy Halloween Treats

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Delicate, shatteringly crisp meringue cookies shaped like ghosts with chocolate chip eyes. These simple, gluten-free treats are perfect for Halloween parties or quiet baking sessions.

Ingredients

  • Large egg whites, room temperature
  • Granulated sugar (superfine or caster sugar preferred)
  • Pure vanilla extract
  • Cream of tartar or fresh lemon juice
  • Small semi-sweet or milk chocolate chips

Instructions

  1. Preheat oven to 200°F (95°C) and line two baking sheets with parchment paper.
  2. Place room temperature egg whites in a clean, dry bowl. Add cream of tartar (or lemon juice).
  3. Using a mixer on medium speed, beat egg whites until foamy (about 1-2 minutes).
  4. While beating on medium-high speed, slowly add sugar, one tablespoon at a time, ensuring each is incorporated before adding the next.
  5. Increase speed to high and beat until stiff peaks form. Add vanilla extract and beat for 30 seconds until glossy.
  6. Spoon meringue into a piping bag fitted with a large round tip.
  7. Pipe small mounds onto baking sheets to create ghost shapes (round base with a smaller round on top). Smooth the top with a wet finger if desired.
  8. While meringues are still soft, gently press two chocolate chips onto the upper part of each ghost to create eyes.
  9. Bake for 1.5 to 2 hours until dry to the touch and lifting off parchment easily.
  10. Turn off the oven and leave meringues inside with the door slightly ajar for another hour to cool gradually.

Notes

Ensure bowl and whisk are completely free of grease and yolk. Sugar must be fully dissolved (test by rubbing between fingers). If kitchen is humid, add 15-20 minutes to baking time. Do not freeze as they absorb moisture.

Nutrition

Keywords: Halloween cookies, meringue recipe, ghost cookies, gluten-free dessert, easy baking, chocolate chip eyes, holiday treats

Find it online: https://sparklespoon.com/crispy-ghost-meringue-cookies-5-easy-halloween-treats/