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Adorable Ghost Meringue Cookie Pops: Easy Halloween Treats

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These ghost meringue cookie pops are spooky, sweet, and a total showstopper for any Halloween party. Made with simple ingredients and minimal active prep time, they look like you spent hours on them but are actually super easy to make.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • A tiny pinch of salt
  • 1/4 cup (45g) mini chocolate chips
  • 12–15 lollipop sticks

Instructions

  1. Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
  2. Separate the eggs while cold, then let the egg whites sit at room temperature for about 30 minutes.
  3. Add the egg whites and cream of tartar to a mixing bowl. Beat on medium speed until frothy and bubbly, about 2 minutes.
  4. With the mixer running on medium-high, add the sugar one tablespoon at a time, waiting about 30 seconds between each addition.
  5. Once all sugar is added, increase speed to high and whip for 5-7 minutes until stiff, glossy peaks form. The mixture should feel smooth between your fingers, not gritty.
  6. Gently fold in the vanilla extract and salt with a rubber spatula.
  7. Transfer the meringue to a piping bag fitted with a large round tip (or a zip-top bag with the corner snipped). Pipe tall teardrop shapes about 2 inches tall onto the prepared baking sheets. To make the ghost shape, pipe a round base, then pull up to create a pointed top. Gently tap the tip to smooth it out.
  8. Gently push a lollipop stick into the bottom of each ghost, about halfway up. If wobbly, pipe a little extra meringue around the base to secure it.
  9. While the meringue is still wet, press two mini chocolate chips into each ghost for eyes. Press gently.
  10. Bake for 1 hour and 15 minutes. Do not open the oven door during baking. After 1 hour 15 minutes, turn off the oven and leave the meringues inside for another hour to dry out completely.
  11. Remove from the oven and let cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Make sure your mixing bowl is spotless and completely dry. Any grease or moisture will ruin the meringue. Do not open the oven door during baking, as sudden temperature changes can cause cracking. For best results, make these on a dry day, as humidity can make meringues sticky. Store in an airtight container at room temperature for up to 3-4 days. These also freeze well for up to a month.

Nutrition

Keywords: Halloween treats, ghost cookies, meringue pops, easy Halloween dessert, ghost meringue, cookie pops, spooky treats

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