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Easy Ghost Meringue Cookies Recipe (Best Cozy Treat)

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Light, sweet, and melt-in-your-mouth ghost-shaped meringue cookies that are perfect for Halloween or any cozy night. These simple treats use basic pantry ingredients and come together in about 2 hours, most of which is hands-off baking time.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200 grams) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 2 tablespoons mini chocolate chips (optional, for eyes)

Instructions

  1. Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper and set aside.
  2. Separate your eggs while they’re cold. Cold eggs separate more easily. Separate each egg into a small bowl first, then add the white to your mixing bowl to avoid yolk contamination.
  3. Let the egg whites come to room temperature for 20-30 minutes.
  4. Add the cream of tartar and salt to the egg whites. Start whipping on medium speed until they become foamy and slightly opaque, about 1-2 minutes.
  5. Gradually add the sugar one tablespoon at a time with the mixer running on medium-high. This process takes about 3-4 minutes. The mixture should start looking glossy and smooth.
  6. Add the vanilla extract and whip for another 30 seconds. The meringue should be stiff and glossy, forming a peak that holds its shape without drooping.
  7. Test the meringue by rubbing a tiny bit between your fingers. If it feels gritty, keep whipping. If it feels smooth, you’re done.
  8. Transfer the meringue to a piping bag fitted with a round tip (or a zip-top bag with the corner snipped off).
  9. Pipe the ghosts: Hold the piping bag straight up and down, about 1/2 inch above the baking sheet. Squeeze gently to form a round base, then lift the bag straight up while continuing to squeeze. When you reach the desired height, stop squeezing and pull the bag away in a quick upward motion. Each ghost should be about 1.5 inches wide and 2 inches tall. Leave about 1 inch between them.
  10. If using chocolate chips, gently press two into each ghost immediately after piping, while the surface is still wet.
  11. Bake for 60 minutes on the center rack. Do not open the oven door during this time.
  12. Turn off the oven and let the ghosts cool inside for another 30 minutes.
  13. Remove the baking sheet from the oven and let the ghosts cool on the pan for 10 minutes, then transfer them to a cooling rack to cool completely.

Notes

Make sure your bowl is spotless and completely dry—any grease or moisture will ruin the meringue. Humidity is the enemy; avoid making these on rainy days. For best results, let eggs come to room temperature before whipping. The meringue is ready when it’s glossy and holds a stiff peak, and no graininess is felt when rubbed between fingers. Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, easy meringue, gluten-free cookies, dairy-free cookies, spooky treats

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