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Quick Ghost Meringue Cookies: Easy Halloween Treat

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These ghost meringue cookies are light, airy, and shaped like little ghosts with chocolate chip eyes. They’re quick to make with simple ingredients, perfect for Halloween parties, classroom treats, or last-minute baking emergencies.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • ¾ cup (150g) granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ¼ cup mini chocolate chips (about 48 chips)
  • Pinch of salt

Instructions

  1. Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper and set it aside.
  2. Clean your mixing bowl and beaters thoroughly with white vinegar to remove any grease. Separate eggs while cold, then let whites come to room temperature for about 15 minutes.
  3. Add the egg whites and cream of tartar to your bowl. Beat on medium speed until foamy, about 1 minute. Add the pinch of salt.
  4. With the mixer running, add the sugar one tablespoon at a time, beating on medium-high speed for about 2 minutes after each addition. Continue until all sugar is added and the mixture is glossy and stiff peaks form (about 7-8 minutes total).
  5. Add the vanilla extract and beat for another 30 seconds until combined. The meringue should be stiff and glossy with peaks that stand straight up.
  6. Gently fold in the mini chocolate chips using a rubber spatula with a J-shape motion, about 8-10 folds. Do not overmix.
  7. Transfer the meringue to a piping bag fitted with a round tip (or a zip-top bag with ½ inch snipped off one corner). Pipe small ghost shapes onto the parchment paper, about 1½ inches wide at the base tapering to a point at the top, leaving 1 inch between each ghost. You should get about 24 ghosts.
  8. Immediately press two mini chocolate chips into each ghost for eyes, placing them close together near the top of the wider part.
  9. Bake for 60-75 minutes until the meringues peel easily off the parchment paper and feel dry to the touch. They should remain white.
  10. Turn off the oven and leave the meringues inside to cool completely for at least 1 hour, preferably 2 hours. Do not open the oven door during this time.

Notes

Humidity is your enemy – don’t make these on a rainy day. For consistent ghost shapes, hold the piping bag straight up and down. If you don’t have cream of tartar, substitute with 1 teaspoon lemon juice or white vinegar. Store in an airtight container at room temperature for up to 2 weeks. Freeze for up to 3 months.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, easy Halloween treat, ghost cookies, egg white cookies, gluten-free Halloween cookies

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