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Easy Ghost Meringue Cookies: Best Spooky Chocolate Chip Eyes Recipe

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These Spooky Cute Ghost Meringue Cookies are light, airy, and melt-in-your-mouth sweet, with tiny chocolate chip eyes that give them the most adorable little faces. Perfect for Halloween parties, fall baking, or a fun activity with kids.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract (optional)
  • 1/4 cup (45g) mini chocolate chips

Instructions

  1. Preheat your oven to 200°F (95°C). Line a large baking sheet with parchment paper.
  2. In a clean, dry mixing bowl, add the room-temperature egg whites and cream of tartar. Using an electric mixer, beat on medium speed until soft peaks form, about 2-3 minutes.
  3. With the mixer running on low speed, add the sugar one tablespoon at a time. Once all the sugar is added, increase the speed to high and beat until stiff, glossy peaks form, about 5-7 minutes. The meringue should be thick, shiny, and hold a firm peak.
  4. Gently fold in the vanilla extract with a rubber spatula.
  5. Fit a piping bag with a large round tip (or snip off the corner) and fill with the meringue.
  6. Pipe the ghosts: Hold the piping bag straight up and down, about 1/2 inch above the parchment. Squeeze gently to form a round base, then pull straight up while squeezing to create a tall, wobbly ghost shape. Release pressure and pull away quickly. Space them about 1 inch apart.
  7. While the meringue is still wet, gently press two mini chocolate chips into each ghost to form eyes, placing them close together near the top.
  8. Bake for 60-75 minutes, until the cookies are dry to the touch and easily lift off the parchment. They should be pale and matte, not browned.
  9. Turn off the oven and leave the cookies inside with the door slightly ajar for another 30 minutes to dry out fully.
  10. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 weeks.

Notes

Make sure your bowl and whisk are completely clean and grease-free. Room temperature egg whites whip better. If you don’t have cream of tartar, use 1/2 teaspoon lemon juice or white vinegar. Avoid making these on humid days as meringue can absorb moisture and become sticky. For best results, use mini chocolate chips as regular chips are too heavy and may slide off.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, spooky cookies, chocolate chip meringue, easy Halloween dessert

Find it online: https://coracooks.com/easy-ghost-meringue-cookies-best-spooky-chocolate-chip-eyes-recipe/