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Best Easy Ghost Meringue Cookies for Halloween Fun

ghost meringue cookies - featured image

These light and airy ghost meringue cookies are the perfect Halloween treat—crispy on the outside, melt-in-your-mouth sweet, and decorated with adorable chocolate chip faces. Made with simple ingredients and no fancy equipment, they’re gluten-free, dairy-free, and a crowd-pleaser for kids and adults alike.

Ingredients

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

Instructions

  1. Preheat oven to 200°F (95°C). Line two large baking sheets with parchment paper.
  2. Separate egg whites while cold; place whites in mixing bowl and let sit at room temperature for 30 minutes.
  3. Add cream of tartar and salt to egg whites. Mix on medium speed until frothy and bubbly, about 2 minutes.
  4. With mixer on medium-high speed, add sugar one tablespoon at a time, then whip on high speed until stiff, glossy peaks form (6-8 minutes for stand mixer, 10-12 for hand mixer).
  5. Add vanilla extract and whip 30 seconds until combined.
  6. Drop rounded spoonfuls of meringue onto prepared baking sheets, spacing 2 inches apart. Use back of spoon to gently pull up a small peak at the top for the ghost’s head.
  7. Press two mini chocolate chips into each ghost for eyes and one for the mouth.
  8. Bake for 1 hour 30 minutes without opening the oven door.
  9. Turn off oven and leave meringues inside to cool completely, at least 2 hours or overnight.
  10. Check for doneness: meringues should lift easily off parchment and sound hollow when tapped on bottom.

Notes

Humidity is the enemy of meringue—bake on a dry day if possible. Room temperature eggs are crucial for proper whipping. Do not open oven door during baking. Store in airtight container at room temperature for up to 2 weeks. For vegan version, use aquafaba (3 tablespoons per egg white).

Nutrition

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