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Easy Ghost Meringue Cookies: Best No-Dye Halloween Treat

ghost meringue cookies - featured image

These ghost meringue cookies are a lifesaver for last-minute Halloween treats. Made with just three main ingredients and no food coloring, they are light, airy, and perfect for school parties or spooky gatherings.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • Pinch of salt

Instructions

  1. Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper.
  2. Place room-temperature egg whites and cream of tartar in a large, clean mixing bowl. Using an electric mixer with whisk attachment, whip on low speed for 1-2 minutes until frothy and bubbly.
  3. With mixer running on low, gradually add granulated sugar, one tablespoon at a time, allowing it to dissolve.
  4. Increase mixer speed to medium-high and whip for 5-7 minutes until stiff, glossy peaks form. The mixture should be thick and smooth when rubbed between fingers.
  5. Add vanilla extract and pinch of salt. Whip on low speed for 10-15 seconds until just combined.
  6. Spoon meringue into a piping bag fitted with a small round tip (e.g., Wilton #12 or #1A).
  7. Pipe ghosts onto prepared baking sheet: squeeze a small round base, then lift bag straight up about 1-1.5 inches to form the body. Stop squeezing and pull away quickly to create a peak.
  8. Bake for 60-75 minutes until meringues are completely dry and firm to the touch. They should easily peel off parchment paper.
  9. Turn off oven and leave meringues inside with door slightly ajar for at least 1 hour to cool slowly.

Notes

Ensure all equipment is completely clean and grease-free. For best results, make on a dry day. Do not open oven door during first 30 minutes of baking. Store in an airtight container at room temperature with a silica gel packet for up to 2 weeks. Do not refrigerate or freeze.

Nutrition

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