Perfect Ghost Meringue Cookies: Easy Spooky Party Treat
These ghost meringue cookies are a simple, fun Halloween treat with a crisp shell and soft, marshmallowy center. Made with just five ingredients, they’re perfect for last-minute party prep and naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 large egg whites, room temperature
- ¾ cup (150g) granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- ¼ cup (45g) mini chocolate chips (for eyes)
Instructions
- Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper.
- Fill a medium saucepan with about an inch of water and bring to a gentle simmer. Place egg whites, granulated sugar, and cream of tartar in a heatproof mixing bowl. Set bowl over simmering water, ensuring bottom doesn’t touch water.
- Whisk constantly until sugar is completely dissolved and mixture reaches 160°F (71°C), about 3-4 minutes. If no thermometer, rub a bit between fingers—it should feel smooth and warm with no sugar grains.
- Remove bowl from heat. Using an electric mixer, start on low speed and gradually increase to high. Whip until stiff, glossy peaks form, about 5-7 minutes with a stand mixer or 7-10 minutes with a hand mixer. Add vanilla extract and whip 30 seconds more.
- Transfer meringue to a piping bag or zip-top bag with a ½-inch opening snipped off. Pipe small mounds onto prepared baking sheet to form ghost bodies: start with a small round base, then pull straight up to create a taller, tapered shape. Leave about an inch of space between each.
- Gently press two mini chocolate chips into each ghost for eyes. Place slightly off-center for a goofy look or closer together for a surprised expression.
- Bake for 60-75 minutes until dry to the touch and easily lift off parchment. They should be pale and matte, not browned. Turn off oven and leave meringues inside with door slightly ajar (prop with a wooden spoon) for 30 minutes to cool completely.
Notes
Humidity can affect meringue; on rainy days, extend baking time or leave in turned-off oven overnight. Ensure bowl and beaters are completely grease-free. Do not open oven door during first 45 minutes of baking. For best results, use room temperature egg whites and let sugar dissolve completely before whipping.
Nutrition
- Serving Size: 1 ghost cookie
- Calories: 25
- Sugar: 6
- Sodium: 10
- Carbohydrates: 6
- Protein: 0.5
Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, easy Halloween treat, gluten-free cookies, spooky party treat