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Easy Ghost Meringue Cookies: Best Kid-Approved Halloween Treat

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These ghost meringue cookies are light, airy, and naturally gluten-free. Made with simple ingredients like egg whites and sugar, they are a fun Halloween treat that kids love to help make and decorate.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
  • Pinch of salt

Instructions

  1. Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper and set aside.
  2. Separate your eggs while they’re cold—the yolks are less likely to break. Then let the whites sit at room temperature for 30 minutes.
  3. Wipe your mixing bowl with a paper towel dipped in white vinegar or lemon juice. Add the egg whites and cream of tartar to the bowl.
  4. Start whipping on medium speed until the egg whites become foamy and start to hold soft peaks. This takes about 2-3 minutes with a stand mixer, 4-5 minutes with a hand mixer.
  5. Gradually add the sugar, about 1 tablespoon at a time, with the mixer running on medium-high speed. It takes about 4-5 minutes to add all the sugar.
  6. Add the vanilla and salt once all the sugar is incorporated. Continue beating on high speed until the meringue is thick, glossy, and holds stiff peaks. This usually takes 7-10 minutes total beating time.
  7. Test your meringue: lift the beater straight up. The peak should stand tall and not flop over.
  8. Transfer the meringue to your piping bag. If you’re using a zip-top bag, snip about 1/2 inch off one corner.
  9. Pipe the ghosts: hold the bag straight up and down, about 1/2 inch above the parchment. Squeeze gently to create a round base (about 1.5 inches wide), then lift the bag straight up while squeezing to create a tall, tapered shape. Release pressure and pull away quickly to make a little peak on top.
  10. Add the faces: while the ghosts are still wet, gently press 2 mini chocolate chips for eyes and 1 or 2 for a mouth.
  11. Bake for 60-90 minutes at 200°F (93°C). The meringues are done when they’re dry to the touch and easily lift off the parchment.
  12. Turn off the oven and leave the ghosts inside to cool completely (about 1-2 hours).

Notes

Humidity is your enemy—don’t make these on a rainy day. Room temperature eggs are crucial. Let the meringues cool completely in the oven to prevent cracking and ensure crisp centers. Store in an airtight container at room temperature for up to 3 weeks. Do not refrigerate or freeze.

Nutrition

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

Find it online: https://sofiaspice.com/easy-ghost-meringue-cookies-best-kid-approved-halloween-treat/