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30-Minute Ghost Meringue Cookies: Best Easy Spooky Treat

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These quick ghost meringue cookies come together in about 30 minutes flat, making them the perfect spooky weeknight treat. Light and airy with a crisp exterior and chewy center, they’re made with simple ingredients and are sure to delight kids and adults alike.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • ¾ cup (150g) granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ¼ cup mini chocolate chips

Instructions

  1. Preheat your oven to 225°F (107°C). Line a large baking sheet with parchment paper.
  2. Separate your eggs while they’re cold, then let the whites sit at room temperature for about 30 minutes.
  3. Place the room-temperature egg whites and cream of tartar in a clean, dry mixing bowl. Beat on medium speed until soft peaks form, about 2-3 minutes.
  4. With the mixer running on medium-high, add the granulated sugar one tablespoon at a time. Continue beating until stiff, glossy peaks form, about 5-7 minutes total. The meringue should be thick, shiny, and hold a stiff peak.
  5. Beat in the vanilla extract on low speed until just combined.
  6. Spoon the meringue into a piping bag fitted with a round tip (or a zip-top bag with a small corner snipped off).
  7. Pipe small dollops of meringue onto the prepared baking sheet, spacing them about 1 inch apart. To make a ghost shape, pipe a small round base, then lift the bag straight up while squeezing gently, creating a little peak on top.
  8. While the meringue is still wet, gently press two mini chocolate chips into each ghost for eyes.
  9. Bake for 25-30 minutes. The meringues should be firm to the touch and easily peel off the parchment paper. They should not be brown at all.
  10. Turn off the oven and leave the meringues inside with the door slightly ajar for about 10 minutes. Then transfer them to a wire rack to cool completely.

Notes

Make sure your bowl and beaters are completely clean and dry. Any grease or moisture will prevent egg whites from whipping properly. For best results, use room-temperature egg whites. On humid days, bake a little longer (35-40 minutes) and leave in the turned-off oven for an extra 15 minutes to dry out. If meringue weeps during baking, the sugar wasn’t fully dissolved—rub a little between your fingers before stopping beating; it should feel smooth, not gritty.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, easy meringue cookies, spooky treats, quick dessert, meringue ghosts, Halloween dessert, 30-minute cookies

Find it online: https://fizzlefork.com/30-minute-ghost-meringue-cookies-best-easy-spooky-treat/