Meringue Ghost Cookies
Delightful and airy meringue cookies shaped like ghosts, perfect for Halloween gatherings. With a melt-in-your-mouth texture and a touch of sweetness, they're a charming treat for all ages.
Ingredients
Main Ingredients
- 4 large Egg Whites Fresh room temperature egg whites whip up the fluffiest meringue.
- 1 cup Granulated Sugar This sweet spark adds the right amount of sweetness to our airy ghosts.
- 1/2 teaspoon Vanilla Extract It lends a lovely warmth and depth to the meringues.
- 1/4 teaspoon Cream of Tartar This stabilizes the egg whites and helps them hold their shape.
- to taste Chocolate Chips or Edible Eyes Use these to give your ghosts a spooky personality.
Instructions
Preparation
- Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the sugar—just a spoonful at a time—while continuing to beat until stiff peaks form.
- Gently fold in the vanilla extract.
- Transfer the meringue mixture to a piping bag fitted with a round tip.
- Pipe cute little ghost shapes onto the prepared baking sheet, leaving space between them.
- Add chocolate chips or edible eyes to create ghost faces.
Baking
- Bake for 1.5 to 2 hours or until the meringues are dry and can easily lift off the parchment.
- Turn off the oven and let the meringues cool inside with the door slightly ajar.
Serving
- Serve these charming ghost cookies at your Halloween party.
Notes
Pro Tips: Ensure your bowl and utensils are spotless; room temperature eggs whip better. Don’t rush adding sugar for better consistency.