How do I know when ghost meringue cookies are done?

You’ll know they’re ready when they feel dry to the touch and lift easily off the parchment paper. The outside should be crisp, and the inside should feel light and airy. If they still feel sticky, give them a little more time in the oven.

Can I make ghost meringue cookies ahead of time?

Yes, absolutely. Ghost meringue cookies can be made up to a week in advance as long as they’re stored in an airtight container at room temperature. Just keep them away from humidity, which can soften them.

Why did my meringues collapse?

There are a few reasons this can happen. Sometimes the egg whites weren’t whipped enough, or sugar was added too quickly. Humid weather can also affect the texture. Don’t worry if a few collapse they’ll still taste delicious and can be decorated as “squashed ghosts.”

Do I have to use cream of tartar?

Cream of tartar helps stabilize the egg whites, making it easier to whip them into stiff peaks. If you don’t have any, you can substitute with a few drops of lemon juice or vinegar. The results might not be quite as stable, but the recipe will still work.

Ghost Meringue Cookies Easy Halloween Treat Recipe

Description

Light, airy, and just a little spooky—these ghost meringue cookies are crisp outside, slightly chewy inside, and a fun, family-friendly Halloween treat made with just a handful of ingredients.

Ingredients

Scale

4 large egg whites (room temperature)
1 cup granulated sugar
½ teaspoon cream of tartar
1 teaspoon vanilla extract
Melted chocolate or mini chocolate chips (for eyes)

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Instructions

Preheat oven to 200°F (95°C) and line 2 baking sheets with parchment paper.
In a clean, grease-free bowl, beat egg whites with cream of tartar until soft peaks form.
Add sugar gradually, 1 tablespoon at a time, beating to glossy, stiff peaks.
Beat in vanilla.
Transfer meringue to a piping bag fitted with a round tip; pipe tall ghost shapes onto parchment.
Dot on eyes with melted chocolate or press in mini chocolate chips.
Bake 1½–2 hours, until dry and crisp.
Turn off oven, crack door, and cool cookies inside to prevent cracks.

Notes

Tips: Use room-temperature eggs; add sugar slowly; avoid humid days; always use parchment to prevent sticking. Store in an airtight container at room temperature for up to 1 week. Substitute a few drops of lemon juice or vinegar for cream of tartar if needed. Flavor options: a drop of peppermint, almond, or orange extract; dip bottoms in chocolate; add a touch of food coloring; or a pinch of cinnamon or pumpkin spice.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 25
Sugar: 6g
Sodium: 10mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg