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These ghost meringue cookies are fun and easy to make and only require 5 ingredients! They’re the perfect Halloween treat for both kids and adults!
Let’s Talk Sugar
Since the primary ingredient in these ghost meringue cookies is sugar, it’s super important to use delicious, high quality sugar! That’s why I love using Florida Crystals® Organic Raw Cane Sugar! Not only is it super fine, making it perfect for meringue, but it’s 100% organic, non-GMO, and is the only organic cane sugar that’s sustainably grown and harvested here in the US.
Meringue Tips and Tricks
Meringue cookies are easy to make but they can give you a little bit of trouble if you’ve never made meringue before. But these tips will help you get perfect meringue every time!
- Make sure your egg whites are fully at room temperature before you start making your meringue! Cold egg whites take much longer to form stiff peaks.
- Make sure the bowl of your stand mixer is fully clean and dry. Wipe out the bowl with a small amount of white vinegar to ensure there are no residual traces of fat from a previous recipe as that can prevent your meringue from forming.
- Add in the sugar super slowly while beating the egg whites. If you add it in too quickly, you could deflate your meringue.
- These meringue cookies are extremely versatile and can be modified for any occasion! You can swap out the piping tips for endless cute designs and add in different flavored extracts or food coloring depending on the season. For Christmas meringues, use ¼ teaspoon of peppermint extract plus 2 drops of all-natural red food coloring. For summery meringues add in ¼ teaspoon of lavender extract and 2 drops of all-natural purple food coloring.
Preheat the oven to 200 degrees. I recommend using an oven thermometer because if the oven is too hot your meringues will crack.
Line a baking sheet with parchment paper or a silicone liner (I love these silicone liners* because they’re sustainable and easy to wash)!
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar and whisk on medium speed until frothy. Gradually add in Florida Crystals® Organic Raw Cane Sugar about 1 tablespoon at a time and increase mixer to medium-high speed. Beat egg whites until soft peaks form (about 5-6 minutes), then add in the vanilla extract.
Continue to beat the meringue until it holds stiff peaks.
Spoon meringue into a piping bag fitted with a large round tip (I use the 2A tip from my Wilton decorating kit*). Hold the bag perpendicular to the baking sheet. Using slow, even pressure, pipe about 2 inch high mounds of meringue. Space the meringues about 1 inch apart on your baking sheet as they won’t spread.
Bake at 200 degrees for 1 hour. Then turn off the oven and allow the ghosts to continue drying in the oven for another 1-2 hours.
Remove from the oven and allow the meringues to cool completely to room temperature.
Once the meringues are fully cool and dry, use the melted dark chocolate and a small food-safe paintbrush* to paint faces on your ghosts. The meringues can be stored in an airtight container at room temperature for up to 3 days.
If you enjoyed these ghost meringue cookies, you might also enjoy my Halloween pumpkin blondies with icing spider webs!
If you make these ghost meringue cookies, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. I’d also love to see your cute little ghosts, so feel free to drop a photo in the comments! Happy baking!
Ghost Meringue Cookies
Ingredients
- 3 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- ¾ cup Florida Crystals® Organic Raw Cane Sugar
- ¼ teaspoon vanilla extract
- 1 ounce dark chocolate, melted
Instructions
- Preheat the oven to 200 degrees. Line a baking sheet with parchment paper or a silicone liner.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar and whisk on medium speed until frothy.
- Gradually add in granulated sugar about 1 tablespoon at a time and increase mixer to medium-high speed. Beat egg whites until soft peaks form (about 5-6 minutes),then add in the vanilla extract.
- Continue to beat the meringue until it holds stiff peaks.
- Spoon meringue into a piping bag fitted with a large round tip. Hold the bag perpendicular to the baking sheet. Using slow, even pressure, pipe about 2 inch high mounds of meringue. Space the meringues about 1 inch apart on your baking sheet as they won’t spread.
- Bake at 200 degrees for 1 hour. Then turn off the oven and allow the ghosts to continue drying in the oven for another 1-2 hours.
- Remove from the oven and allow the meringues to cool completely to room temperature.
- Use the melted dark chocolate and a small food-safe paintbrush to paint faces on your ghosts.
Notes
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