Easy Ghost Meringue Cookies: Best 15-Minute Spooky Treat
These ghost meringue cookies are the definition of a low-effort, high-reward treat. They come together in just 15 minutes of active prep time, perfect for Halloween or a spooky-themed party.
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Total Time: 1 hour 30 minutes to 1 hour 45 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 large egg whites, room temperature
- 3/4 cup (150g) granulated white sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Mini chocolate chips or black decorating gel (for ghost eyes)
Instructions
- Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper and set aside.
- Separate the egg whites from the yolks while the eggs are still cold. Allow the whites to come to room temperature in your mixing bowl, about 30 minutes.
- Using an electric mixer on medium speed, beat the egg whites and cream of tartar together until frothy and foamy, about 1-2 minutes.
- With the mixer running on medium-high speed, add the granulated sugar one tablespoon at a time, waiting about 15 seconds between each addition.
- Once all sugar is added, increase speed to high and beat for 3-5 minutes until stiff, glossy peaks form. The mixture should feel smooth between your fingers, not grainy.
- Beat in the vanilla extract on low speed for just a few seconds until combined.
- Fit a piping bag with a round tip (or use a zip-top bag with the corner snipped off). Spoon the meringue into the bag.
- Pipe ghosts onto the prepared baking sheet: hold the bag vertically about 1/2 inch above the sheet, squeeze out a mound about 1.5 inches wide, then stop squeezing and pull the bag straight up quickly to create a peak. Space ghosts about 1 inch apart.
- Gently press two mini chocolate chips into each ghost to form eyes.
- Bake for 60-75 minutes until meringues are dry to the touch and easily peel off the parchment paper. They should not be browned.
- Turn off the oven and leave meringues inside with the door slightly ajar for about 30 minutes. Then transfer to a wire rack to cool completely.
Notes
For best results, use room temperature egg whites and ensure your mixing bowl is completely clean and grease-free. Make meringues on a dry day as humidity can cause stickiness. Store in an airtight container at room temperature for up to 2 weeks. For vegan option, use aquafaba (3 tablespoons per egg white).
Nutrition
- Serving Size: 1 ghost cookie
- Calories: 2530
- Sugar: 6
- Sodium: 10
- Carbohydrates: 6
- Protein: 1
Keywords: ghost meringue cookies, Halloween cookies, easy meringue, spooky treats, gluten-free cookies, dairy-free cookies, quick dessert