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Ghost Meringue Cookies

Light, crispy, melt-in-your-mouth meringue ghosts with little candy eyes. The cutest Halloween treat you'll make this year!
Print Recipe
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large egg whites room temperature
  • 1/2 teaspoon cream of tartar
  • pinc of salpinch of salt
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • candy eyes or mini chocolate chips, for faces

Equipment

  • Mixer
  • 2 baking sheets
  • Parchment paper
  • Piping bag with a large round tip (or a zip-top bag)

Method
 

  1. Preheat oven to 225°F (110°C). Line 2 baking sheets with parchment paper.
  2. Beat the egg whites, cream of tartar, and salt with a mixer until soft peaks form.
  3. Gradually add the sugar, a spoonful at a time, beating until stiff, glossy peaks form. Beat in the vanilla.
  4. 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!
  5. Bake for 1 1/2 hours, until dry and firm. Turn off the oven and let them cool inside for 1 hour.
  6. 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.