Print

Light Ghost Meringue Cookies: Easy 3-Ingredient Recipe

ghost meringue cookies - featured image
Print Recipe

These light ghost-shaped meringue cookies are adorable, easy to make with just three ingredients, and perfect for Halloween or any spooky occasion. They are airy, sweet, and melt in your mouth.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • ¾ cup (150g) granulated white sugar
  • 1 teaspoon pure vanilla extract
  • Optional: ⅛ teaspoon cream of tartar
  • Optional: Black gel food coloring or mini chocolate chips for ghost faces

Instructions

  1. Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper.
  2. Prepare your equipment: ensure mixing bowl and whisk attachment are completely clean and dry. Wipe with white vinegar if needed.
  3. Separate the eggs carefully, avoiding any yolk in the whites. Let egg whites come to room temperature (20-30 minutes).
  4. Start whipping egg whites on low speed for about 2 minutes until foamy. Add cream of tartar if using.
  5. Gradually add sugar one tablespoon at a time with mixer on medium speed, allowing each addition to dissolve (about 15-20 seconds per tablespoon).
  6. Add vanilla extract and continue mixing on medium-high speed.
  7. Increase speed to high and whip until stiff, glossy peaks form (5-7 minutes total). The meringue should stand up straight without drooping.
  8. Transfer meringue to a piping bag fitted with a round tip (e.g., Wilton #12).
  9. Pipe ghosts: hold bag straight up, squeeze to form a round base, then lift while squeezing to create a peak. Space about 1 inch apart.
  10. Add faces using black gel food coloring with a small paintbrush, or gently press mini chocolate chips for eyes and mouth.
  11. Bake for 60-75 minutes without opening the oven door. Test by touching one—it should feel dry and firm.
  12. Turn off oven and let meringues cool completely inside for 1-2 hours or overnight.
  13. Carefully peel ghosts off parchment paper. Serve immediately or store in an airtight container.

Notes

Humidity is the enemy—make on a dry day. Do not over-whip meringue; stop if it looks grainy. Pipe with confidence for best ghost shapes. Let cool completely in oven for best texture. Store in airtight container at room temperature for 5-7 days. Can be frozen for up to 2 months.

Nutrition

Keywords: meringue cookies, ghost cookies, Halloween cookies, 3-ingredient recipe, easy meringue, light cookies, spooky treats

Find it online: https://tablemira.com/light-ghost-meringue-cookies-easy-3-ingredient-recipe/