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Cozy Halloween Ghost Meringue Cookies: Easy 4-Ingredient Recipe

cozy Halloween ghost meringue cookies - featured image
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These light, airy ghost meringue cookies are made with just 4 simple ingredients and are perfect for Halloween gatherings. They’re naturally gluten-free, low-fat, and unbelievably cute.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Mini chocolate chips or black decorating gel (optional, for faces)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
  2. Separate your eggs while they’re cold. Let the whites sit at room temperature for 15-20 minutes before whipping.
  3. Start whipping the egg whites on medium speed until foamy and bubbly, about 1-2 minutes. Add cream of tartar while the mixer is running.
  4. Gradually add the sugar, one tablespoon at a time, letting each addition dissolve before adding the next (about 3-4 minutes total).
  5. Increase speed to high and beat until stiff, glossy peaks form, about 5-7 minutes. The meringue should hold a firm peak when the beater is lifted.
  6. Add vanilla extract and beat on low speed for 10-15 seconds until combined.
  7. Spoon the meringue into a piping bag fitted with a large round tip (or a zip-top bag with a corner snipped off).
  8. Pipe ghosts onto the prepared baking sheets: hold the bag straight up, squeeze to create a round base, then lift slightly to form a tall teardrop shape. Leave about 1 inch between each ghost.
  9. Bake for 60-75 minutes, until dry to the touch and easily lifted off the parchment. Turn off the oven and leave the ghosts inside with the door slightly ajar for another 30 minutes to dry completely.
  10. Cool completely on the baking sheets before moving.
  11. Optional: Add faces using mini chocolate chips or black decorating gel. Dust with powdered sugar for a snowy effect.

Notes

Humidity is the enemy of meringues—avoid making them on rainy or humid days. Ensure your bowl and beaters are completely grease-free; wipe with vinegar or lemon juice before starting. Add sugar slowly to avoid graininess. Store in an airtight container at room temperature for up to 2 weeks; do not refrigerate or freeze.

Nutrition

Keywords: Halloween cookies, ghost meringues, easy meringue recipe, 4-ingredient cookies, gluten-free Halloween treats, low-fat cookies, meringue cookies

Find it online: https://morselora.com/cozy-halloween-ghost-meringue-cookies-easy-4-ingredient-recipe/