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Wholesome Ghost Meringue Cookies with Chocolate Chip Eyes

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Light, airy meringue cookies shaped like ghosts with chocolate chip eyes. A nostalgic Halloween treat that’s quick to make with simple ingredients and a melt-in-your-mouth texture.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • Pinch of salt
  • 1/3 cup mini chocolate chips

Instructions

  1. Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper and set it aside.
  2. Separate your eggs. Make sure no yolk gets into the whites. Separate each egg into a small bowl first, then transfer the white to the mixing bowl.
  3. Start whipping the egg whites on medium speed. After about 30 seconds, they should look frothy and bubbly. Add the lemon juice and salt, then continue whipping.
  4. Gradually add the sugar one tablespoon at a time with the mixer still running. Keep whipping on medium-high speed until the mixture is glossy and forms stiff peaks, about 8-10 minutes with a stand mixer or 10-12 minutes with a hand mixer.
  5. Add the vanilla extract and whip for another 30 seconds until fully incorporated. The mixture should look thick, white, and shiny like marshmallow fluff.
  6. Gently fold in the chocolate chips with a rubber spatula. Be careful not to overmix.
  7. Transfer the meringue to a piping bag with a round tip, or use a zip-top bag with a 1/2-inch corner snipped off.
  8. Pipe small mounds onto the parchment paper, about 1.5 inches wide and 2 inches tall. Pull the bag straight up at the end to create a little peak on top. Leave about 1 inch of space between each ghost.
  9. While the meringue is still wet, press two mini chocolate chips into each ghost for eyes. Press them in gently so they stick.
  10. Bake for 60-75 minutes until dry to the touch and easily lift off the parchment paper. They should not be brown at all.
  11. Cool completely on the baking sheet for at least 30 minutes before moving them.

Notes

Room temperature eggs are essential for proper volume. Avoid making these on humid days. If meringue is sticky after baking, return to oven (heat off) for 20 minutes. Store in airtight container at room temperature for up to 2 weeks. Do not refrigerate. Can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cookies, meringue cookies, ghost cookies, egg white cookies, gluten-free cookies, low-fat cookies, holiday treats

Find it online: https://sofiaspice.com/wholesome-ghost-meringue-cookies-with-chocolate-chip-eyes/