Meringue Ghost Cookies Recipe

Introduction

Meringue Ghost Cookies are a delightful and spooky treat perfect for Halloween or any fun gathering. These light, airy cookies have a sweet vanilla flavor and a crisp texture that melts in your mouth. Plus, decorating them with cute ghost faces adds a charming touch kids will love.

Ingredients

• Three egg whites (medium sized eggs)
• 170 g sugar (3/4 cup)
• 1 teaspoon vanilla extract or one pack of vanilla sugar
• 1/2 teaspoon vinegar or a squeeze of lemon juice

Instructions

1. Step 1: Beat the egg whites in a stand mixer or by hand until firm peaks form.
2. Step 2: Gradually add the sugar little by little while continuing to beat.
3. Step 3: Add the vanilla and vinegar or lemon juice.
4. Step 4: Keep whipping until the meringue is glossy, holds stiff peaks, and you cannot feel any sugar granules when rubbing between your fingers.
5. Step 5: Preheat the oven to 95°C (200°F).
6. Step 6: Pipe small ghost-shaped meringue cookies onto two parchment-lined baking sheets.
7. Step 7: Bake for 90 to 120 minutes, until the cookies easily peel off the parchment paper.
8. Step 8: Let the cookies cool completely.
9. Step 9: Use a black edible marker to draw eyes and a screaming mouth on each ghost.
10. Step 10: Serve and enjoy the fun reactions from your kids and guests!

Tips & Variations

• For extra crispiness, leave the cookies in the oven with the door slightly open for 30 minutes after baking.
• Swap vanilla for almond extract for a different flavor twist.
• If you don’t have a piping bag, use a plastic bag with the corner snipped off to shape the cookies.
• Add a drop of food coloring to create colorful ghost shapes for a fun variation.

Storage

Store meringue cookies in an airtight container at room temperature. They will stay crisp for up to one week. Avoid storing them in humid environments as moisture will soften them. There is no need to reheat; serve them as they are for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use large or small eggs instead of medium?

Yes, but keep in mind that egg size affects volume. Adjust the sugar slightly if using larger eggs to maintain the right balance.

Why do I need to add vinegar or lemon juice?

The vinegar or lemon juice helps stabilize the egg whites, allowing the meringue to hold its shape better during baking.

Meringue Ghost Cookies Recipe

Print Recipe

★★★★★

4.5 from 134 reviews

Delightfully spooky and light, these Meringue Ghost Cookies are perfect for Halloween or any fun occasion. Made with simple ingredients—egg whites, sugar, vanilla, and a touch of acid—these crisp and airy cookies are piped into adorable ghost shapes and baked at a low temperature until perfectly set. The final touch of black edible marker gives them playful faces that kids and adults will love.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 90-120 minutes
• Total Time: 1 hour 40 minutes – 2 hours 10 minutes
• Yield: Approximately 24 small meringue ghost cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 medium egg whites
• 170 g (3/4 cup) granulated sugar
• 1 teaspoon vanilla extract or 1 packet vanilla sugar
• 1/2 teaspoon vinegar or a squeeze of lemon juice

Instructions

1. Beat Egg Whites: Using a stand mixer or by hand, beat the egg whites until firm peaks form, ensuring the meringue will be light and airy.
2. Add Sugar Gradually: Slowly add the sugar in small amounts while continuing to whip, allowing the sugar to dissolve fully for a smooth texture.
3. Incorporate Flavorings: Mix in the vanilla and vinegar or lemon juice; these help stabilize the meringue and add flavor.
4. Finish Whipping: Keep whipping the mixture until it becomes glossy, holds stiff peaks, and no sugar granules can be felt when rubbed between your fingers.
5. Preheat Oven: Set the oven to 95°C (200°F) to prepare for slow baking, essential for drying out the meringues without browning.
6. Pipe Ghost Shapes: On two parchment-lined baking sheets, pipe small ghost shapes using a piping bag, making sure the shapes are consistent in size.
7. Bake: Bake the meringues for 90 to 120 minutes, until they can be easily lifted off the parchment, dry, and crisp.
8. Cool Completely: Allow the cookies to cool fully on the baking sheet to set their shape and texture.
9. Add Faces: Use a black edible marker to draw eyes and a screaming mouth on each ghost-shaped meringue, bringing them to life.
10. Serve and Enjoy: Present these whimsical treats to delight children and guests, perfect for snack tables and themed parties.

Notes

• Make sure no yolk contaminates the egg whites, as even a small amount of fat can prevent stiff peaks.
• Use room temperature egg whites for better volume when whipping.
• The vinegar or lemon juice acts as an acid to stabilize the meringue.
• Do not open the oven during baking to maintain the low temperature and drying process.
• Meringues can be stored in an airtight container for up to a week to maintain crispness.
• If you don’t have a piping bag, use a plastic bag with a corner snipped off to pipe the shapes.

Keywords: meringue, ghost cookies, Halloween cookies, meringue cookies, vanilla, crispy cookies, kid-friendly dessert