These meringue ghosts are my go-to Halloween treat for a quick, easy, and adorable dessert. Crunchy on the outside, melt-in-your-mouth soft on the inside, and perfectly flavored with vanilla, these Halloween meringue cookies are as cute as they are tasty. And the best part is they only use 4 simple ingredients and require no baking skill beyond whipping egg whites.
Halloween Ghost Meringue Cookies
I don’t know if there’s any Halloween treat that’s cuter than these little meringue ghosts! They’re positively adorable and perfect for serving at a Halloween potluck or costume party. I mean, just look at them. They practically scream “boo!”
Making meringue may sound complicated, but my easy method ensures smooth, crisp cookies that hold their ghost shape. Plus, they’re made in a single batch, so you can whip them up quickly for last-minute parties or school events. These meringue ghost cookies aren’t just festive–they’re foolproof, kid-friendly, and melt in your mouth with every bite!
Love chocolate? Check out my chocolate meringue cookies.
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Cool Slowly to Avoid Cracks
Once your meringue ghosts are done baking, don’t rush! Leave them in the oven with it turned off and the door slightly cracked. This slow cooling keeps them from cracking and gives you crisp, perfectly smooth ghosts that look as good as they taste.
Meringue Ghosts Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Piping Tip Set
Ingredients
- 2 large egg whites room temperature
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- Black edible marker *
Instructions
- Preheat oven to 275°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, begin mixing the egg whites on medium speed while slowly adding in the sugar 1 tablespoon at a time until fully incorporated.2 large egg whites, ½ cup granulated sugar
- Add in the vanilla extract and mix on medium-high speed until stiff peaks form.½ teaspoon pure vanilla extract
- Transfer the meringue to a piping bag and create small round dollops on the baking sheet (you want them to be about 1-inch or the size of a Hershey kiss).
- Bake for 1 hour then turn off the oven and allow the meringues to cool to room temperature inside.
- Add 2 small dots to the meringues using the black food marker to resemble eyes.Black edible marker
Notes
- Use room temperature egg whites for the best results.
- I like to use the leftover yolks to make this easy pumpkin cake!
- Make sure your mixing bowl is completely clean before whipping the eggs. Any residue left in the bowl could cause them not to whip properly.
- For extra stabilization, you can add ¼ teaspoon of cream of tartar before you add the sugar.
- Add the sugar slowly to avoid deflating your egg whites.
- If you don’t have a piping bag, you can always use a Ziplock bag with the corner cut off. However, a piping bag might be less messy.
- To avoid the meringue cookies becoming sticky or chewy, it’s best to leave them in the oven to reach room temp after baking. This helps create the best consistency.
- To avoid the cookies cracking, leave them in the oven to reach room temp. Meringue cracks due to sudden change of temperature, which is just another reason to let them gradually adjust.
- Make sure the black food marker you use is indeed that – a food marker! You want to make sure your ghosts are safe and edible.
How to Make Meringue Ghosts Step-by-Step
Prep: Gather up everything you need to begin. Bring your egg whites to room temperature for 15-30 minutes before beginning. This ensures they will whip up quickly. Preheat your oven to 275°F and line a baking sheet with parchment paper. Make sure your mixing bowl and beaters/whisk are completely clean and free of residue. I like to wipe mine down with white vinegar for extra assurance. Your egg whites will not whip properly if there is any residual fat in the bowl.
Whip the Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment, begin mixing 2 large, room-temperature egg whites on medium speed. If you’d like some extra assurance that your meringue will turn out, add ¼ teaspoon of cream of tartar for stabilization. Once incorporated, slowly add in ½ cup of granulated sugar, 1 tablespoon at a time, until fully incorporated. Add in ½ teaspoon of vanilla extract and mix on medium-high speed until stiff peaks form.
Bake the Meringues: Carefully transfer the whipped meringue to a piping bag fitted with a large, circular tip (I used a Wilton 1A), and create small round dollops on the baking sheet (you want them to be about 1 inch or the size of a Hershey kiss). If you don’t have a piping bag, you can snip the corner off of a Ziplock bag instead. Bake your meringue ghosts in the preheated oven for 1 hour, then turn off the oven and allow the meringues to cool to room temperature inside. This will help ensure they are fully baked and dried, so they won’t turn out chewy.
Add the Eyes: Add 2 small dots to the meringues using the black food marker to resemble eyes. Alternatively, you can use a bit of melted chocolate.
How to Store
Store leftover meringue ghosts in an airtight container at room temperature for up to 3 days.
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