Meringue Ghost Cookies Recipe
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.
- 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
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
- 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.
- Add Sugar Gradually: Slowly add the sugar in small amounts while continuing to whip, allowing the sugar to dissolve fully for a smooth texture.
- Incorporate Flavorings: Mix in the vanilla and vinegar or lemon juice; these help stabilize the meringue and add flavor.
- 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.
- Preheat Oven: Set the oven to 95°C (200°F) to prepare for slow baking, essential for drying out the meringues without browning.
- 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.
- Bake: Bake the meringues for 90 to 120 minutes, until they can be easily lifted off the parchment, dry, and crisp.
- Cool Completely: Allow the cookies to cool fully on the baking sheet to set their shape and texture.
- Add Faces: Use a black edible marker to draw eyes and a screaming mouth on each ghost-shaped meringue, bringing them to life.
- 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
Find it online: https://ricoloranz.com/meringue-ghost-cookies-recipe/
