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Best Crispy Ghost Meringue Cookies Easy Halloween Recipe

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These ghost-shaped meringue cookies are crisp on the outside, tender on the inside, and shaped like tiny ghosts that practically float off the baking sheet. Made with simple pantry ingredients, they’re naturally gluten-free and fat-free, perfect for Halloween parties or a fun weekend project with the kids.

Ingredients

Scale
  • 3 large egg whites (room temperature, about 100 grams)
  • ¾ cup granulated sugar (150 grams)
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • Mini chocolate chips or black decorating gel (optional, for eyes)

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Separate your eggs carefully, transferring each white to your mixing bowl. Ensure no yolk gets into the whites.
  3. Add the cream of tartar to the egg whites. Start whipping on medium speed until foamy bubbles form, about 30 seconds.
  4. Gradually add the sugar one tablespoon at a time, waiting about 10 seconds between each addition, with the mixer running on medium-high.
  5. Continue whipping until stiff peaks form, about 5-7 minutes with a stand mixer or 8-10 minutes with a hand mixer. The meringue should be glossy and white, and feel smooth when rubbed between your fingers.
  6. Add the vanilla extract and whip for another 10 seconds until combined.
  7. Transfer the meringue to a piping bag fitted with a round tip, or use a zip-top bag with the corner snipped off.
  8. Pipe ghosts onto the prepared baking sheets: hold the bag straight up, squeeze gently to create a round base, then lift straight up while squeezing to form a tall teardrop shape. Space them about 1 inch apart.
  9. If using mini chocolate chips, gently press two into each ghost for eyes before baking. If using black gel, add eyes after baking.
  10. Bake for 1.5 hours at 200°F (93°C). Do not open the oven door during baking.
  11. After 90 minutes, turn off the oven but leave the meringues inside to cool completely, about 1-2 hours.
  12. Test for doneness: a fully baked meringue should lift easily off the parchment with a dry bottom.

Notes

Room temperature egg whites are essential for proper whipping. Ensure all equipment is completely clean and grease-free. Do not make on humid days. Store in an airtight container at room temperature for up to 2 weeks. For vegan version, use aquafaba instead of egg whites.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, gluten-free cookies, low-fat cookies, egg white cookies, spooky treats

Find it online: https://lindabake.com/best-crispy-ghost-meringue-cookies-easy-halloween-recipe/