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Perfect Ghost Meringue Cookies: Easy Halloween Treats

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These Spooky Ghost Meringue Cookies are light, airy, and melt in your mouth with a sweet vanilla flavor. They’re fun, a little bit messy, and surprisingly simple to make, perfect for Halloween baking.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • Black gel food coloring (for eyes)

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Separate the eggs, being careful not to get any yolk in the whites. Transfer the whites to a large glass or metal mixing bowl.
  3. Add the cream of tartar to the egg whites. Beat on medium speed until frothy, about 1 minute.
  4. With the mixer running on medium-high, add the sugar one tablespoon at a time, taking about 3-4 minutes. The mixture will become thick and glossy.
  5. Add the cornstarch and vanilla extract. Beat on high speed for another 2-3 minutes until stiff and glossy peaks form. The meringue should hold its shape without drooping and feel smooth between your fingers.
  6. Fit a piping bag with a round tip (or snip the corner off a zip-top bag) and fill with meringue.
  7. Hold the piping bag straight up and down, about 1/2 inch above the baking sheet. Squeeze gently to create a small blob (the body), then pull the bag straight up while squeezing to create a tall, pointy shape (the head). Release pressure and pull away quickly. Each ghost should be about 1-2 inches tall, spaced 1 inch apart.
  8. Dip a toothpick into black gel food coloring and gently dot two tiny eyes on each ghost, about halfway up the head.
  9. Bake for 60-75 minutes, until the meringues are dry to the touch and easily lift off the parchment paper. If sticky, bake for another 10-15 minutes.
  10. Turn off the oven and leave the meringues inside with the door slightly ajar for about 30 minutes to dry completely. Then transfer to a wire rack to cool completely, about 15 minutes.

Notes

For best results, use room-temperature egg whites and a clean, grease-free bowl. Avoid humid days. If meringue weeps, sugar didn’t dissolve completely. Cracking is normal and adds a rustic look. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, easy Halloween treats, spooky cookies

Find it online: https://ovenmila.com/perfect-ghost-meringue-cookies-easy-halloween-treats/