Best Ghost Meringue Cookies: Easy 4-Ingredient Halloween Treat
These ghost meringue cookies are light, crisp, and perfectly spooky with only 4 ingredients. They’re naturally gluten-free, low-fat, and make a crowd-stopping Halloween treat that looks impressive but is surprisingly simple to make.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 5 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 large egg whites (room temperature)
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup mini chocolate chips
Instructions
- Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper. Make sure your mixing bowl and whisk attachment are spotlessly clean.
- Place the room-temperature egg whites and salt in your mixing bowl. Beat on medium speed until foamy and opaque, about 2 minutes.
- With the mixer running on medium-low speed, add the sugar one tablespoon at a time, fully incorporating each addition before adding the next. This takes about 5-6 minutes.
- Increase speed to medium-high and beat until the meringue is glossy and holds stiff peaks. Rub a tiny bit between your fingers—if it feels gritty, keep whipping until smooth. This takes another 3-5 minutes.
- Add the vanilla extract and beat on low speed for about 15 seconds until just combined.
- Transfer the meringue to a piping bag fitted with a large round tip (Wilton 1A or similar). Pipe small mounds onto the parchment, pulling straight up to create a peak for the head. Space them about 1 inch apart.
- Before the meringue starts to dry, gently press two mini chocolate chips into each ghost for eyes.
- Bake for 1 hour and 30 minutes. The cookies should be dry to the touch and lift easily off the parchment when done.
- Turn off the oven and leave the cookies inside with the door slightly ajar for at least 30 minutes. Then transfer to a cooling rack and let cool completely, about 15 more minutes.
Notes
Humidity is the enemy of meringue—avoid making these on rainy or humid days. Don’t rush adding the sugar; adding it too quickly is the most common mistake. Use fresh eggs for best results. The cookies actually taste better the day after baking. Store in an airtight container at room temperature for up to 2 weeks; do not refrigerate.
Nutrition
- Serving Size: 3 cookies
- Calories: 85
- Sugar: 18
- Sodium: 30
- Carbohydrates: 19
- Protein: 2
Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, 4-ingredient cookies, gluten-free cookies, low-fat cookies, spooky treats