These Halloween meringue ghosts are one of my favorite quick and easy Halloween dessert recipes to make for parties. I always feel like the ghost host with the most when I make these crunchy meringue cookies! They’re so simple to make (just 4 ingredients!) and melt in your mouth with delicious vanilla flavor.
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!”
The best part is that these super cute (and tasty) vanilla ghost meringue cookies are super easy to make and only call for 4 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.
What’s in This Meringue Ghosts Recipe?
- Egg Whites: Make the meringues lighter than air. I like to use the leftover yolks to make this easy pumpkin cake!
- Sugar: Granulated sugar sweetens the meringues.
- Vanilla Extract: Adds delicious vanilla flavor.
- Edible Marker: Creates the spooky eyes. I used a Wilton FoodWriter, but any brand will do as long as it’s food-safe!
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How to Store
Store leftover meringue ghosts in an airtight container at room temperature for up to 3 days.
Tips for Success
- 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.
- 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.
Meringue Ghosts Recipe
Ingredients
- 2 large egg whites
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- Black edible marker
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Piping Tip Set
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
How to Make Meringue Ghosts Step-by-Step
Whip the Egg Whites: Preheat your oven to 275°F and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the whisk attachment, begin mixing 2 large egg whites on medium speed while slowly adding 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: 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 the Eyes: Add 2 small dots to the meringues using the black food marker to resemble eyes.
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