Easy Ghost Meringue Cookies: Best 20-Minute Spooky Treat
These Easy Ghost Meringue Cookies are the quick spooky treat you need when Halloween sneaks up on you. They take about 20 minutes of active work and look like you spent hours, with a melt-in-your-mouth texture that’s crisp on the outside and airy on the inside.
- Prep Time: 20 minutes
- Cook Time: 60-75 minutes
- Total Time: 1 hour 35 minutes to 1 hour 50 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3 large egg whites, room temperature
- ¾ cup (150g) granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ¼ cup (45g) mini chocolate chips
- Pinch of salt
Instructions
- Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper.
- Separate your eggs while they’re cold. Let the whites sit on the counter for 15 minutes to come to room temperature.
- Add cream of tartar and salt to the egg whites. Start mixing on medium speed until foamy and bubbly—about 1 minute.
- Gradually add the sugar one tablespoon at a time with the mixer running on medium-high speed. Mix for 5 to 7 minutes until stiff, glossy peaks form and the mixture feels smooth between your fingers.
- Add the vanilla extract and mix on low speed just until combined—about 10 seconds.
- Transfer the meringue to a piping bag (or a sturdy zip-top bag with the corner snipped off). Fill the bag about halfway.
- Pipe the ghosts: Hold the bag straight up and down, about ½ inch above the parchment. Squeeze gently until the meringue spreads into a round base about 1½ inches wide. Lift the bag straight up about 2 inches, then stop squeezing and pull away. The peak should flop over slightly. Space them about 1 inch apart.
- Gently press two mini chocolate chips into each ghost for eyes, placing them slightly asymmetrical for a goofier look.
- Bake for 60 to 75 minutes, until dry to the touch and easily peel off the parchment. Turn off the oven and let them cool inside for another 30 minutes with the door cracked open.
- Cool completely on a wire rack for about 20 minutes before serving.
Notes
Don’t rush the sugar—add it slowly for stable meringue. Ensure bowl and beaters are completely grease-free. Avoid making meringues on humid days. Practice piping on parchment first. For vegan version, use 9 tablespoons aquafaba instead of egg whites. Store in an airtight container at room temperature for up to 5 days; freeze for up to 2 months.
Nutrition
- Serving Size: 1 ghost meringue
- Calories: 35
- Sugar: 7
- Sodium: 15
- Fat: 0.5
- Carbohydrates: 7
- Protein: 1
Keywords: ghost meringue cookies, Halloween cookies, easy Halloween treat, meringue cookies, spooky cookies, quick dessert, gluten-free cookies, dairy-free cookies