Ghost Meringue Cookies

Introduction

Halloween is the perfect excuse to get creative in the kitchen, and Ghost Meringue Cookies are a spooky-cute way to do just that. These cookies are crisp on the outside, airy and melt-in-your-mouth inside, and shaped into little ghostly figures with fun edible eyes. Made from simple ingredients like egg whites and sugar, meringues are light, elegant, and surprisingly easy to master once you know the tricks.

Not only do these cookies taste sweet and delicate, but they’re also visually striking—making them a hit at Halloween parties, bake sales, or trick-or-treat tables. The best part? You don’t need a long list of ingredients or advanced decorating skills to pull them off.

Why I Love This Recipe

I love this recipe because it takes classic meringues and gives them a Halloween twist. There’s something magical about turning a handful of pantry staples—egg whites, sugar, and cream of tartar—into adorable edible ghosts. They’re light yet indulgent, making them the perfect treat when you want something sweet but not heavy.

Plus, kids adore them! They can help pipe the ghost shapes or stick on little candy eyes. They’re not just cookies—they’re edible Halloween decorations that bring joy to the whole celebration.

Why It’s a Must-Try Dish

This recipe is a must-try because:

• It’s festive, fun, and perfectly spooky for Halloween.
• It uses just a handful of simple ingredients you probably already have.
• The cookies are low-calorie and light, unlike heavier Halloween treats.
• It’s beginner-friendly and a great way to practice making meringues.
• They double as a fun party decoration and a delicious snack.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 1 hour 15 minutes
• Cooling Time: 30 minutes
• Total Time: 2 hours 5 minutes
• Servings: 24 cookies
• Calories per serving: ~35 kcal (approximate)
• Course: Dessert / Cookies
• Cuisine: French-inspired / American seasonal

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• ¼ tsp cream of tartar (or 1 tsp lemon juice)
• 1 tsp vanilla extract
• Candy eyes or melted chocolate for decoration

Step-by-Step Preparation Method

Step 1: Preheat & Prepare

1. Preheat oven to 225°F (110°C).
2. Line 2 baking sheets with parchment paper.

Step 2: Whip the Egg Whites

1. In a clean, grease-free mixing bowl, beat egg whites with an electric mixer on medium speed until foamy.
2. Add cream of tartar and continue to beat until soft peaks form.

Step 3: Add Sugar Slowly

1. Increase mixer speed to medium-high.
2. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
3. Beat in vanilla extract.

Step 4: Pipe the Ghosts

1. Transfer the meringue mixture into a piping bag fitted with a large round tip.
2. Pipe small mounds (about 2 inches tall) onto the baking sheets, pulling up at the end to create a ghostly swirl.

Step 5: Bake the Meringues

1. Bake for 1 hour 15 minutes, until the meringues are firm and dry to the touch.
2. Turn off oven and let cookies cool inside with the door slightly open for 30 minutes.

Step 6: Decorate

1. Once cooled, stick on candy eyes using a dab of melted chocolate or edible glue.
2. Alternatively, use melted chocolate or black icing to pipe on eyes and mouths.

How to Serve

• Arrange on a Halloween-themed platter with spider webs or candy corn.
• Use them as edible decorations for cakes and cupcakes.
• Hand them out as party favors in clear treat bags.

Recipe Tips

• Ensure egg whites are at room temperature for maximum volume.
• The bowl and beaters must be completely grease-free, or the meringue won’t whip properly.
• Add sugar slowly to avoid a grainy texture.
• If using candy eyes, apply them after baking (they’ll melt in the oven).
• Store in a dry place—moisture makes meringues sticky.

Variations

• Chocolate Ghosts: Drizzle with melted chocolate before serving.
• Colored Ghosts: Add a drop of black or orange gel food coloring for tinted ghosts.
• Mini Ghosts: Pipe smaller meringues for bite-sized versions.
• Ghost Pops: Pipe ghosts onto lollipop sticks for Halloween party favors.
• Spiced Ghosts: Add ½ tsp cinnamon or pumpkin spice to the meringue for a fall twist.

Freezing & Storage

• Room Temperature: Store in an airtight container at room temp for up to 1 week.
• Freezer: Meringues don’t freeze well (they become chewy), but you can freeze the unbaked meringue mixture for up to 1 month. Re-whip before piping.

Special Equipment Needed

• Electric mixer (hand or stand)
• Mixing bowl (glass or stainless steel)
• Piping bag with round tip
• Baking sheets with parchment paper
• Toothpick or spoon (for shaping if needed)

FAQ

Q1: Can I use powdered sugar instead of granulated sugar?
Not recommended—granulated sugar dissolves better in meringues.

Q2: My meringues turned sticky. What happened?
They likely absorbed moisture. Store in an airtight container in a cool, dry place.

Q3: Can I make these ahead of time?
Yes! Bake a day or two before serving and store properly.

Q4: What if I don’t have cream of tartar?
Use 1 tsp lemon juice or white vinegar instead.

Q5: Can I use pasteurized egg whites?
Yes, but they may not whip up as well as fresh egg whites.

Conclusion

Ghost Meringue Cookies are the perfect combination of fun, festive, and delicious. Light, crisp, and melt-in-your-mouth, they’re an ideal Halloween treat that’s just as enjoyable to make as it is to eat. With just a few simple ingredients and a little piping creativity, you can create spooky-cute ghosts that will impress kids and adults alike. This recipe is proof that sometimes the simplest desserts are the most magical—and the most hauntingly sweet.