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Quick Ghost Meringue Cookies: Easy Chocolate Chip Eyes

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These Quick Ghost Meringue Cookies with Chocolate Chip Eyes are crisp on the outside, chewy on the inside, and made with just five simple ingredients. Perfect for last-minute Halloween parties, they come together in under an hour and are naturally gluten-free and dairy-free.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup mini chocolate chips
  • Optional: 1 tablespoon cocoa powder for dusting

Instructions

  1. Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper.
  2. Wipe your mixing bowl and whisk attachment with lemon juice or white vinegar to remove any grease.
  3. Separate your eggs while they’re cold, ensuring no yolk gets into the whites.
  4. Let the egg whites come to room temperature (about 30 minutes).
  5. Add the cream of tartar and salt to the egg whites. Beat on medium speed until foamy and opaque, about 1 minute.
  6. Gradually add the sugar, one tablespoon at a time, with the mixer running on medium-high. Add each spoonful about 10 seconds apart.
  7. Continue beating until stiff peaks form, about 5-7 minutes. The meringue should be glossy and hold a stiff peak.
  8. Add the vanilla extract and beat for another 30 seconds until combined.
  9. Gently fold in the mini chocolate chips with a rubber spatula, using 5-6 folds.
  10. Transfer the meringue to a piping bag (or a zip-top bag with a corner snipped off). Pipe ghost shapes onto the parchment-lined sheets, about 2 inches tall and 1 inch apart.
  11. Before the meringue dries, gently press two mini chocolate chips into each ghost for eyes.
  12. Bake for 40 minutes at 200°F (93°C). Do not open the oven door during baking.
  13. After 40 minutes, turn the oven off and leave the cookies inside for another 30 minutes to dry out completely. They should peel easily off the parchment when done.

Notes

For best results, use room-temperature egg whites and a completely clean bowl. Avoid making these on humid days. The cookies taste even better the day after baking. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue ghosts, chocolate chip meringue, easy Halloween treats, gluten-free cookies, dairy-free cookies

Find it online: https://piperplate.com/quick-ghost-meringue-cookies-easy-chocolate-chip-eyes/