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Easy Ghost Meringue Cookies: Best Quick Halloween Treat

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These light, crunchy, and melt-in-your-mouth ghost meringue cookies are the perfect Halloween treat. Made with just four simple ingredients, they come together in minutes and are naturally gluten-free.

Ingredients

Scale
  • 3 large egg whites (room temperature)
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon cream of tartar
  • ¼ cup mini chocolate chips (for eyes and mouth)

Instructions

  1. Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper and set aside.
  2. In a heatproof bowl, combine the egg whites, granulated sugar, and cream of tartar. Whisk together by hand until just combined.
  3. Place the bowl over a saucepan of simmering water (the water should not touch the bottom of the bowl). Whisk constantly for about 3-4 minutes, until the sugar is completely dissolved and the mixture feels hot to the touch. Test by rubbing a tiny bit between your fingers—it should feel smooth, not gritty.
  4. Remove the bowl from the heat and attach it to your electric mixer. Start on low speed and gradually increase to medium-high. Whip the mixture until it forms stiff, glossy peaks, about 5-7 minutes with a stand mixer or 8-10 minutes with a hand mixer. The bowl should feel cool to the touch.
  5. With the mixer still running on low, add the vanilla extract. Mix for just another 10 seconds until fully incorporated.
  6. Spoon the meringue into a piping bag or a large zip-top bag. If using a zip-top bag, snip about ½ inch off one corner. Hold the bag straight up and down over the prepared baking sheet. Squeeze out small mounds of meringue, about 1.5 inches wide, then pull the bag straight up to create a little peak on top. Space them about an inch apart.
  7. Working quickly before the meringue sets, use a toothpick to gently press two mini chocolate chips into each ghost for eyes and one for a mouth.
  8. Bake for 60-75 minutes, until the meringues are dry to the touch and easily peel off the parchment paper. They should not be browned.
  9. Turn off the oven and leave the meringues inside to cool completely for at least an hour.

Notes

For best results, use room temperature egg whites and ensure your bowl and whisk are completely clean and free of grease. If your kitchen is humid, the meringues may take longer to dry out. Store in an airtight container at room temperature for up to two weeks. Do not refrigerate.

Nutrition

Keywords: Halloween cookies, meringue cookies, ghost cookies, easy Halloween treats, gluten-free cookies, kid-friendly Halloween

Find it online: https://tastytuck.com/easy-ghost-meringue-cookies-best-quick-halloween-treat/