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Easy Ghost Meringue Cookies with Chocolate Chip Eyes

ghost meringue cookies - featured image

These adorable ghost meringue cookies are light, airy, and surprisingly easy to make. With chocolate chip eyes and a crisp exterior, they’re the perfect Halloween treat that comes together in under 30 minutes of active time.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 3/4 cup granulated sugar (superfine preferred)
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract (pure)
  • 1/4 cup mini chocolate chips

Instructions

  1. Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper.
  2. In a clean, dry bowl, add egg whites and cream of tartar. Beat on medium speed until foamy, about 1-2 minutes.
  3. With the mixer running on medium-high, gradually add sugar one tablespoon at a time. Continue beating until sugar is dissolved and mixture is thick, glossy, and holds stiff peaks.
  4. Add vanilla extract and beat for another 30 seconds until combined.
  5. Transfer meringue to a piping bag fitted with a round tip (or a zip-top bag with the corner snipped off).
  6. Pipe small mounds about 1.5 inches wide onto the prepared baking sheet, pulling straight up to create a peak for the ghost shape. Leave about 1 inch between each.
  7. Gently press two mini chocolate chips into each ghost for eyes, placing them close together toward the top.
  8. Bake for 1 hour and 15 minutes, until dry to the touch and easily lifting off the parchment. Do not open the oven door during the first hour.
  9. Turn off the oven and leave ghosts inside with the door slightly ajar for 30 minutes to cool gradually.
  10. Transfer to a wire rack to cool completely before serving or storing.

Notes

Humidity is the enemy of meringue; make on a dry day if possible. Room temperature egg whites are essential for maximum volume. Do not open the oven door during the first hour of baking. For vegan option, use aquafaba (3 tablespoons per egg white). Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

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