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Perfect Ghost-Shaped Meringue Cookies: Easy Crispy Recipe

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These light, airy, and crispy ghost-shaped meringue cookies are perfect for Halloween. Made with just four simple ingredients, they are quick to prepare and always a crowd-pleaser.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • Mini chocolate chips or black gel food coloring for the ghost faces (optional)

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Make sure your mixing bowl is completely clean and dry. Wipe the bowl and whisk attachment with a little lemon juice or vinegar on a paper towel if needed.
  3. Add the egg whites and cream of tartar to the bowl. Start mixing on medium speed until foamy and slightly opaque, about 1-2 minutes.
  4. Increase speed to medium-high and slowly add the sugar, one tablespoon at a time, letting each addition incorporate before adding the next (about 3-4 minutes total).
  5. Add the vanilla extract and continue beating on high speed until stiff peaks form (5-7 minutes total from when you started adding sugar).
  6. Test if the sugar is fully dissolved by rubbing a tiny bit of meringue between your fingers. If it feels smooth, you’re done.
  7. Transfer the meringue to a piping bag fitted with a large round tip (e.g., Wilton 1A).
  8. Pipe ghost shapes: start with a small dollop at the base, then lift the bag straight up while squeezing gently. Release pressure at the top and pull up slightly to create a little peak. Space ghosts about 1 inch apart.
  9. Add faces immediately using mini chocolate chips or black gel food coloring.
  10. Bake for 60-75 minutes, until the meringues peel easily off the parchment and feel completely dry and crisp.
  11. Turn off the oven and let the meringues cool inside with the door slightly open (prop with a wooden spoon) for at least 30 minutes.
  12. Let them cool completely on the baking sheets before moving to an airtight container.

Notes

Do not make on a humid day. Ensure egg whites are at room temperature. Do not open the oven door during the first 45 minutes of baking. Store in an airtight container at room temperature for up to two weeks. For vegan version, use aquafaba (3 tablespoons per egg white).

Nutrition

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Find it online: https://gleefulfork.com/perfect-ghost-shaped-meringue-cookies-easy-crispy-recipe/