Easy 30-Minute Ghost Meringue Cookies: Perfect Halloween Treat
These quick and easy ghost meringue cookies are a happy accident turned Halloween tradition. Made with simple ingredients in under 30 minutes, they’re light, airy, and perfect for spooky celebrations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 large egg whites, at room temperature
- ¾ cup granulated sugar (180g)
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract (pure)
- Pinch of salt
- 2 tablespoons mini chocolate chips (for eyes)
- Optional: Orange or black gel food coloring (for piped faces)
- Optional: Edible glitter dust (for decoration)
Instructions
- Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper. Ensure bowl and beaters are clean and grease-free.
- Add egg whites and cream of tartar to a clean bowl. Beat on medium speed until foamy, about 1-2 minutes, until small uniform bubbles form.
- With mixer running on medium-high, add sugar one tablespoon at a time, allowing each addition to dissolve fully before adding the next. Beat until thick and glossy, about 3-4 minutes. Test by rubbing a bit between fingers—it should feel smooth, not gritty.
- Add vanilla extract and pinch of salt. Beat on high for 30-60 seconds until stiff peaks form (meringue stands straight up when beater is lifted).
- Transfer meringue to a piping bag fitted with a large round tip. Pipe small mounds onto parchment, about 1.5 inches wide and 2 inches tall, forming tall teardrop shapes with a peak on top.
- Gently press two mini chocolate chips into each ghost for eyes. Optionally pipe mouths with gel food coloring now or after baking.
- Bake at 200°F for 15 minutes. Meringues should be firm to the touch and matte, not browned.
- Turn off oven and leave meringues inside with door cracked open for 10 minutes to cool gradually and prevent cracking.
- Transfer to a cooling rack to cool completely. If desired, pipe mouths with black gel food coloring and dust with edible glitter. Let sit 5 minutes to set.
Notes
Ensure all equipment is completely clean and grease-free. Avoid making meringue on humid days. For vegan version, use aquafaba (6 tablespoons for 3 egg whites). Store in airtight container at room temperature for up to 5 days; do not refrigerate. For longer storage, freeze up to 3 months. If meringues soften, re-crisp in 200°F oven for 5 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 35
- Sugar: 8
- Sodium: 10
- Carbohydrates: 8
- Protein: 1
Keywords: Halloween cookies, ghost meringue, easy meringue cookies, quick dessert, gluten-free Halloween treat, low-fat cookies