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Spooky Ghost Meringue Cookies with Chocolate Eyes

ghost meringue cookies - featured image
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These spooky ghost meringue cookies with chocolate eyes are light, airy, and surprisingly easy to make. Perfect for Halloween parties, they require just four simple ingredients and come together in about 90 minutes.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (45g) semi-sweet chocolate chips
  • 1/2 teaspoon coconut oil or vegetable shortening (optional)

Instructions

  1. Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper.
  2. Separate your eggs carefully, ensuring no yolk gets into the whites.
  3. Let the egg whites come to room temperature (about 30 minutes).
  4. Add the cream of tartar to the egg whites. Start whipping on medium speed until foamy and opaque, about 1-2 minutes.
  5. Gradually add the sugar one tablespoon at a time while mixing on medium-high. Continue whipping for 5-7 minutes until stiff, glossy peaks form.
  6. Gently fold in the vanilla extract with a rubber spatula.
  7. Spoon the meringue into a piping bag fitted with a round tip.
  8. Pipe ghosts onto the prepared baking sheet: squeeze a generous base, then slowly lift the bag while squeezing to create a tall, wobbly shape. Release pressure and pull away to create a peak.
  9. Bake for 60 minutes. Do not open the oven door during baking.
  10. Turn off the oven and let the meringues cool inside with the door closed for 30-60 minutes.
  11. While the meringues cool, melt the chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
  12. Once the meringues are completely cool, use a toothpick to dab a tiny amount of melted chocolate onto the back of a chocolate chip (or pipe small dots) and place two dots on each ghost for eyes. Let the chocolate set for about 15 minutes at room temperature.

Notes

Make sure your bowl and whisk are completely clean and free of any grease. Even a tiny bit of oil or yolk will prevent your egg whites from whipping properly. For best results, use eggs that are at least a week old. Meringues are sensitive to humidity; try to make these on a dry day. Store in an airtight container at room temperature for up to 5 days. Do not refrigerate.

Nutrition

Keywords: Halloween cookies, ghost meringue, meringue cookies, easy Halloween treat, gluten-free cookies, dairy-free cookies, low-fat cookies

Find it online: https://fizzlefork.com/spooky-ghost-meringue-cookies-with-chocolate-eyes/