Ghost Meringue Cookies
The cutest Halloween treat you’ll make this year! 👻 These Ghost Meringue Cookies are light, crispy and melt-in-your-mouth sweet.
It’s just egg whites, cream of tartar, a pinch of salt, sugar and vanilla, whipped into glossy peaks and piped into little ghost shapes. Candy eyes give them their faces.
They’re so easy you won’t believe it, and your kitchen will smell amazing while they bake.
Why You’ll Love It
- Simple ingredients. Egg whites, sugar, cream of tartar, salt and vanilla.
- So cute. Every ghost has its own little personality.
- Light and crispy. They melt in your mouth.
- Pretty on a platter. Tall swirls look like little floating ghosts.
- Great for gifting. They look adorable in a treat bag.
Ingredients You’ll Need
- Egg whites: Room temperature whips up best.
- Cream of tartar and a pinch of salt: They help the whites hold their shape.
- Granulated sugar: Added a spoonful at a time.
- Vanilla extract: For flavor.
- Candy eyes (or mini chocolate chips): For the faces.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
Heat the oven low and line two baking sheets with parchment. Beat the egg whites, cream of tartar and salt until soft peaks form. Add the sugar a spoonful at a time and keep beating until you have stiff, glossy peaks, then beat in the vanilla. Spoon it into a piping bag with a large round tip (or a zip-top bag with the corner snipped) and pipe tall swirled mounds for the ghost bodies. Bake them low and slow until dry and firm, then turn off the oven and let them cool inside. Press on two candy eyes per ghost, using a tiny dab of melted chocolate if they won’t stick.
Tips for the Best Ghost Meringue Cookies
- Squeaky clean bowl. Any grease will keep the egg whites from whipping up.
- Add sugar slowly. A spoonful at a time until stiff, glossy peaks form.
- Pipe tall. Tall swirls make the best ghost shapes.
- Low and slow. Bake them low, then let them cool in the oven.
- Melted chocolate glue. A tiny dab helps the eyes stick.
Which Halloween treat should I post next? 👻
Ghost Meringue Cookies
Ingredients
Equipment
Method
- Preheat oven to 225°F (110°C). Line 2 baking sheets with parchment paper.
- Beat the egg whites, cream of tartar, and salt with a mixer until soft peaks form.
- Gradually add the sugar, a spoonful at a time, beating until stiff, glossy peaks form. Beat in the vanilla.
- Transfer to a piping bag fitted with a large round tip (or a zip-top bag with the corner snipped). Pipe tall swirled mounds onto the baking sheets — these are your ghost bodies!
- Bake for 1 1/2 hours, until dry and firm. Turn off the oven and let them cool inside for 1 hour.
- Press 2 candy eyes onto each ghost while they’re still slightly soft (or attach with a tiny dab of melted chocolate).
Notes
- Make sure your bowl is squeaky clean — any grease will keep the egg whites from whipping up!
- Mini chocolate chips can replace the candy eyes; attach with a tiny dab of melted chocolate if needed.
