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Crispy Ghost-Shaped Meringue Cookies: Best Easy Halloween Treat

ghost-shaped meringue cookies for halloween - featured image
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These ghost-shaped meringue cookies for Halloween are light, airy, and perfectly crisp with a marshmallowy center. Made with simple ingredients, they’re naturally gluten-free and endlessly customizable with different faces and flavors.

Ingredients

Scale
  • 4 large egg whites, room temperature (about 120 grams)
  • 1 cup granulated sugar (200 grams)
  • 1 teaspoon vanilla extract (pure)
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1/4 cup dark chocolate chips (about 45 grams)
  • Optional: 1/2 teaspoon almond extract

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Separate your eggs while cold, then let the whites come to room temperature (about 30 minutes).
  3. Add cream of tartar and salt to the egg whites. Start whipping on medium speed until foamy—about 2 minutes.
  4. Gradually add the sugar, one tablespoon at a time, while whipping on medium-high speed. Set a timer for 5 minutes and add a spoonful every 15 seconds.
  5. Add the vanilla extract once all sugar is incorporated and the meringue looks glossy. Continue whipping for another 2-3 minutes.
  6. Test for stiff peaks: lift the whisk attachment—the meringue should stand up straight without drooping. The mixture should feel smooth between your fingers with no graininess.
  7. Transfer the meringue to a piping bag fitted with a star tip. Fill it about halfway and twist the top to seal.
  8. Pipe ghost shapes onto the prepared baking sheets: hold the piping bag perpendicular to the sheet, about 1/2 inch above the surface. Squeeze gently to form a round base, then lift straight up while reducing pressure to create a pointed top. Space them about 2 inches apart.
  9. Bake for 90 minutes, rotating the pans halfway through for even drying.
  10. Turn off the oven and let the ghosts cool inside for 1 hour to prevent cracking.
  11. Melt the dark chocolate chips in the microwave in 15-second intervals, stirring between each, until smooth. Transfer to a small piping bag or zip-top bag with a tiny hole snipped in the corner.
  12. Draw faces on the cooled ghosts with the melted chocolate. Let the chocolate set for about 15 minutes at room temperature.

Notes

Humidity is your enemy—don’t make these on a rainy day. Room temperature eggs are essential for proper whipping. Don’t open the oven door during baking. Store in an airtight container at room temperature for up to 2 weeks; do not refrigerate. For vegan version, use aquafaba (3 tablespoons per egg white).

Nutrition

Keywords: Halloween cookies, meringue cookies, ghost cookies, gluten-free cookies, easy Halloween treats, meringue ghosts

Find it online: https://avabowls.com/crispy-ghost-shaped-meringue-cookies-best-easy-halloween-treat/