Light & Crispy Ghost Meringue Cookies
These Light & Crispy Ghost Meringue Cookies are a fun, 4-ingredient Halloween treat that’s naturally gluten-free and low-fat. With a crisp exterior and marshmallow-y center, they’re perfect for spooky season and only require 15 minutes of active prep time.
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Total Time: 2 hours 15 minutes to 3 hours 30 minutes (including cooling)
- Yield: 30 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 large egg whites, at room temperature
- ¾ cup (150g) granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 200°F (93°C). Line two large baking sheets with parchment paper. Ensure mixing bowl and whisk are spotless; wipe with lemon juice if needed. Separate eggs while cold, then let whites come to room temperature for 30 minutes.
- Add egg whites to clean mixing bowl. Whip on medium speed until foamy, about 1 minute. Add cream of tartar and continue whipping until soft peaks form.
- With mixer on medium-high, add sugar one tablespoon at a time, fully incorporating each addition. This takes 5-7 minutes.
- Increase speed to high and whip until meringue is glossy and forms stiff peaks. Rub a bit between fingers; if gritty, keep whipping. Add vanilla and whip 30 seconds more.
- Transfer meringue to piping bag fitted with a ½-inch round tip. Hold bag perpendicular to baking sheet, ½ inch above surface. Pipe small mounds, pulling straight up to create teardrop shapes with peaks. Leave 1 inch between ghosts.
- Before meringue dries, gently press two mini chocolate chips into each ghost for eyes. Work quickly.
- Bake for 60-75 minutes, rotating pans halfway. Meringues are done when dry to touch and lift off parchment without sticking.
- Turn off oven and crack door open. Let meringues cool completely inside oven, 2-3 hours or overnight.
- Store in airtight container at room temperature with parchment between layers for up to two weeks.
Notes
Humidity is the enemy; bake on dry days. Ensure bowl and whisk are grease-free. Don’t overbake or underbake; test for sugar dissolution before piping. Pipe with confidence; imperfect ghosts look more authentic. Use an oven thermometer to verify temperature. Meringues taste better after a day or two.
Nutrition
- Serving Size: 1 ghost cookie
- Calories: 2530
- Sugar: 6
- Sodium: 10
- Carbohydrates: 6
- Protein: 0.5
Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, gluten-free cookies, low-fat cookies, 4-ingredient recipe, spooky treats