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Cozy Ghost Meringue Cookies: Easy 3-Ingredient Halloween Treat

ghost meringue cookies - featured image
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These adorable ghost meringue cookies are made with just 3 ingredients and are naturally gluten-free and dairy-free. Perfect for Halloween parties, they are crisp on the outside with a delicate, airy interior.

Ingredients

Scale
  • 3 large egg whites (about 90g or ⅓ cup + 1 tablespoon), room temperature
  • ¾ cup superfine sugar (150g)
  • 1 teaspoon vanilla extract
  • Optional: ¼ teaspoon cream of tartar
  • Optional: ¼ cup mini chocolate chips (about 40g)
  • Optional: Gel food coloring

Instructions

  1. Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
  2. Separate your eggs while they’re cold, placing each white in a small bowl first, then add to your main mixing bowl.
  3. Let the egg whites come to room temperature (about 30 minutes).
  4. Add cream of tartar (if using) to the egg whites. Start beating on medium speed until foamy, about 1 minute.
  5. Gradually add the sugar, about 1 tablespoon at a time, while beating on medium-high speed. This should take about 2-3 minutes.
  6. Add the vanilla extract once all the sugar is incorporated. Beat on high speed until stiff, glossy peaks form, usually 5-7 minutes.
  7. Transfer the meringue to your piping bag.
  8. Pipe the ghosts onto the prepared baking sheet: hold the piping bag straight up and squeeze gently to form a round base, then lift slightly while continuing to squeeze to create a taller, tapered shape. Release pressure and pull up quickly to create a little peak on top. Leave about 1 inch between ghosts.
  9. Add the faces (if using chocolate chips): gently press two chocolate chips for eyes and one for a mouth into each ghost immediately after piping.
  10. Bake for 1.5 to 2 hours, or until the meringues are dry and easily peel off the parchment paper. Do not open the oven door during the first hour.
  11. Turn off the oven and let the ghosts cool inside with the door slightly ajar for 1 hour.

Notes

Use superfine sugar for a smoother, glossier meringue. Humidity can affect the texture; bake on a dry day if possible. Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.

Nutrition

Keywords: Halloween cookies, meringue cookies, ghost cookies, 3-ingredient cookies, gluten-free cookies, dairy-free cookies, easy Halloween treat

Find it online: https://crispcraving.com/cozy-ghost-meringue-cookies-easy-3-ingredient-halloween-treat/