Ghost Meringue Cookies – easy Halloween dessert idea

Alright, let me tell you, these ghost meringue cookies are my go-to Halloween treat that never fails to make everyone smile — even before the first bite! There’s something just so delightfully silly and fun about little ghost-shaped clouds of sweetness floating on your fingertips. Plus, the crispy exterior with that melt-in-your-mouth center? Pure magic. Trust me, even if you’ve never made meringues before, this recipe is super forgiving, and I’ll share my best tips to get those perfect little ghosts looking adorable for your spooky celebrations.

Quick Facts

• Yield: About 24-30 cookies
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes

Ingredients

For the Main Dish:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract
• Mini chocolate chips or edible black gel for eyes and mouth

How I Make It

Step 1:

Start by preheating your oven to 200°F and line two baking sheets with parchment paper. In a perfectly clean and dry mixing bowl, scoop in your room temperature egg whites. This helps them whip up better!

Step 2:

Beat the egg whites using an electric mixer on medium speed until they become frothy, then add in the cream of tartar. This little ingredient stabilizes the meringue and keeps it from collapsing.

Step 3:

Gradually add the granulated sugar, one tablespoon at a time, while beating on high speed. Keep whipping until you get thick, glossy peaks that hold their shape — like whipped white clouds.

Step 4:

Stir gently in the vanilla extract just to combine. Then, spoon your meringue into a piping bag fitted with a round tip. If you don’t have one, no worries—a plastic bag with the corner snipped off works just fine!

Step 5:

Pipe ghost shapes onto your lined baking sheets: start with a round base, then add a little swirling motion upward to create a ghostly “tail.” Keep the ghosts about 1.5 inches apart—they will barely spread.

Step 6:

Pop the trays into your oven and bake for about 1 hour to 1 hour 15 minutes. The cookies should be dry and crisp on the outside but still slightly chewy inside. Let them cool completely on the sheets before decorating with your mini chocolate chips or edible gel eyes and mouths.

Variations & Tips

• If your meringue starts slipping during piping, just give it a quick stir and keep going.
• Try adding a tiny pinch of salt for a subtle flavor boost.
• For a colorful twist, tint the meringue with a drop of food coloring before piping.
• Use a toothpick dipped in melted chocolate instead of chips for more detailed faces.
• Make sure no yolk or grease touches your egg whites to get that perfect volume.

How I Like to Serve It

These ghost meringues are perfect for Halloween parties — pop them in a glass jar or on a spooky-themed platter for a fun centerpiece. They also make great little gifts wrapped in cellophane bags tied with orange and black ribbon. And honestly, they’re irresistible with a cup of hot cocoa on a chilly October evening.

Notes

• Store your meringue cookies in an airtight container at room temperature to keep them crispy.
• They don’t reheat well, so it’s best to enjoy them fresh within a few days.

Closing: This recipe is such an easy crowd-pleaser — the sweet, airy bites and their playful ghost shapes make every Halloween a little more magical!