Ghost Meringues are made with only four inexpensive ingredients and simple, easy to follow steps. Impress all of your fellow Halloween-fanatics with these spooky, fun treats!
Vanilla Ghost Meringue Cookies Recipe
I don’t know if there’s any Halloween treat that’s cuter than these little ghost meringues! They’re positively adorable and perfect for serving at your Halloween potluck or costume party. I mean, just look at them. They practically scream “boo!”
The best part is that these super cute (and tasty) vanilla ghost meringue cookies are super easy to make and only call for four ingredients.
All you need to have on hand to make these tiny ghosts is egg whites, white sugar, pure vanilla extract, and a black food marker for drawing on the eyes.
These are the type of treats that are so preciously themed, everyone who sees them is positively delighted! How could you not smile when faced with a teeny-tiny meringue ghost?
Plus, they’re delicately sweetened with pure vanilla flavor and baked to the most perfect meringue consistency. Cute and delicious? Yes, please!
Why You’ll Love this Ghost Meringues Recipe:
- Inexpensive: These are Halloween-themed homemade treats that won’t break the bank. With only 4 simple ingredients required, you’ll love saving money by making these cookies.
- Vanilla: Don’t be confused – just because these cookies are wonderfully ghostly doesn’t mean they’re not delicious! Vanilla flavor is present in each bite.
- Halloween: If you serve these cookies at a Halloween party, be warned… They go pretty quickly! No one can resist these adorable little ghosts.
How to make Ghost Meringues for Halloween
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare the baking sheet.
- Whisk the egg whites and add sugar.
- Add the vanilla extract.
- Beat until stiff peaks form.
- Transfer the mixture to a piping bag.
- Create dollops on the baking sheet.
- Allow the ghosts to reach room temp in the oven by turning off the heat.
- Add two small dots to resemble eyes.
Not really, no. 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.
Meringue cookies should be crunchy when bitten into, but then should melt in your mouth.
Nope! 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.
They’re done cooking when they’re fully cooled throughout. When you pick up the meringue ghost, it should be wonderfully light and airy in your hand.
Spooky, tasty, and easy to make. There’s nothing about these little meringue ghosts that I don’t love!
It’s hard not to love these vanilla ghost meringue cookies. Between the sweet vanilla flavor, melt in your mouth consistency and easy to follow steps, this is the perfect recipe to make before your Halloween party!
Recipe Tips and Notes
- 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.
- In an airtight container at room temperature, these cookies will stay fresh for up to 3 days. They’re a great make-ahead dessert.
- If you don’t have a piping bag, you can always use a ziptop bag with the corner cut off. However, a piping bag might be less messy.
You’ll be the ghost host with the most when you serve these too cute ghost meringue cookies at your Halloween party!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Vanilla Ghost Meringues
- Preheat the oven to 275F.
- Line a baking sheet with parchment paper or a silpat mat.
- Using 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.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 two small dots to the meringues using the black food marker to resemble eyes.Black food marker
- Transfer to an airtight container and store at room temperature for up to 3 days.