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Fluffy Ghost Meringue Cookies: Easy Halloween Treat

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These whimsical, crisp-on-the-outside and chewy-in-the-center meringue cookies are shaped like ghosts and decorated with chocolate chip eyes. They are a simple, gluten-free, and dairy-free Halloween treat that requires patience but delivers a delightful, airy texture.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 1 ½ cups granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • A tiny pinch of salt
  • 6 to 8 mini chocolate chips

Instructions

  1. Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper.
  2. Place egg whites, cream of tartar, and salt in a clean, dry glass or metal bowl.
  3. Beat on medium speed until foamy. Gradually add sugar, one tablespoon at a time, beating on medium-high speed.
  4. Continue beating for 8-10 minutes until stiff, glossy peaks form.
  5. Add vanilla extract and beat on low speed just until incorporated.
  6. Scoop meringue into a piping bag fitted with a round tip. Pipe ghost shapes onto the baking sheets.
  7. While meringues are slightly tacky, press two mini chocolate chips onto each ghost for eyes.
  8. Bake for 1 hour and 30 minutes to 2 hours until dry and crisp.
  9. Turn off the oven and let cookies cool completely inside with the door slightly ajar (about 1 hour).
  10. Store in an airtight container at room temperature.

Notes

Ensure all equipment is completely free of grease or yolk, as this prevents egg whites from whipping. Do not use brown sugar as it adds moisture. If the kitchen is humid, consider adding 1 tablespoon of cornstarch to the sugar or storing cookies with a silica gel packet. Do not open the oven during baking to prevent cracking.

Nutrition

Keywords: Halloween cookies, meringue recipe, ghost cookies, gluten-free dessert, easy baking, kids baking, vanilla meringue

Find it online: https://coracooks.com/fluffy-ghost-meringue-cookies-easy-halloween-treat/