Print

Easy Ghost Meringue Cookies with Chocolate Chip Eyes

ghost meringue cookies - featured image
Print Recipe

These easy ghost meringue cookies with chocolate chip eyes are a fun and simple Halloween treat. Made with just five ingredients, they come together in about ten minutes of hands-on time and bake low and slow for a crisp exterior and marshmallowy center.

Ingredients

Scale
  • 3 large egg whites, room temperature (about 90g or 3.2 ounces)
  • 3/4 cup granulated sugar (150g or 5.3 ounces)
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup mini chocolate chips (about 45g or 1.6 ounces)

Instructions

  1. Preheat your oven to 200°F (93°C) and line a large baking sheet with parchment paper. Ensure the oven rack is in the middle position.
  2. Prepare your mixing bowl and whisk attachment by wiping them down with a paper towel dipped in lemon juice or white vinegar to remove any grease.
  3. Separate your eggs, letting the whites fall into a small bowl, then transfer to the large mixing bowl. Use the three-bowl method to avoid yolk contamination.
  4. Add the cream of tartar and salt to the egg whites. Start whipping on medium speed until frothy, then continue until soft peaks form (peaks flop over gently).
  5. With the mixer running on medium speed, add the sugar one tablespoon at a time, letting each incorporate for about 15 seconds. Continue until all sugar is added and the mixture looks glossy and smooth.
  6. Add the vanilla extract and increase speed to medium-high. Whip for 3-4 minutes until stiff, glossy peaks form. The meringue should stand up straight when the whisk is lifted.
  7. Test the meringue by turning the bowl upside down over your head. If it stays put, it’s ready.
  8. Fold in about 2 tablespoons of the mini chocolate chips using a rubber spatula, gently folding 6-8 times until distributed. Some chips should remain visible on the surface.
  9. Transfer the meringue to a piping bag fitted with a round tip, or a zip-top bag with the corner snipped off. Fill the bag about halfway and twist the top to seal.
  10. Pipe the ghosts onto the prepared baking sheet: hold the bag perpendicular about 1/2 inch above the surface, squeeze to create a round blob about 1.5 inches wide, then pull straight up to create a peak. Leave 1 inch between ghosts.
  11. While the meringue is still wet, gently press 2 mini chocolate chips into each ghost for eyes, placing them close together near the top. Do not push them in too deep.
  12. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the meringues are dry to the touch and easily lift off the parchment paper. Start checking at the 1-hour mark.
  13. Turn off the oven and let the meringues cool inside with the door closed for at least 1 hour, or overnight, to prevent cracking and ensure they dry out completely.
  14. Once completely cool, gently lift the ghosts off the parchment paper. Store in an airtight container at room temperature.

Notes

Ensure the bowl and whisk are completely clean and grease-free. Room temperature egg whites whip better. Do not overmix after adding chocolate chips. Humidity can affect meringue; add extra baking time if needed. Let cookies cool in the oven for best texture.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, chocolate chip eyes, easy Halloween treat, gluten-free cookies, dairy-free cookies

Find it online: https://ovenmila.com/easy-ghost-meringue-cookies-with-chocolate-chip-eyes/