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Light & Airy Ghost Meringue Cookies: Easy Spooky Treat

light & airy ghost meringue cookies - featured image

These ghost meringue cookies are light, airy, and surprisingly simple to make. Perfect for Halloween, they are gluten-free and low-fat, with a crispy shell and soft marshmallow center.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Black gel food coloring (for decorating)

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. Whip the egg whites on medium speed with cream of tartar and salt until frothy and soft peaks form, about 2-3 minutes.
  4. Add the sugar slowly, one tablespoon at a time, while the mixer runs on medium-high speed. This should take about 5 minutes. Continue until stiff, glossy peaks form.
  5. Add the vanilla and whip for another 30 seconds until combined.
  6. Transfer the meringue to a piping bag fitted with a round tip.
  7. Pipe ghost shapes onto the prepared baking sheet: squeeze a round base, then lift while squeezing to create a tall peak. Leave about 1 inch between each ghost.
  8. Decorate the faces using a toothpick dipped in black gel food coloring. Make two tiny dots for eyes and a small O for the mouth.
  9. Bake for 60 minutes at 200°F (93°C). Do not open the oven door during baking.
  10. After 60 minutes, turn off the oven and leave the ghosts inside for another 30 minutes to dry out completely.
  11. Cool completely on the baking sheet before transferring to a cooling rack.

Notes

Room temperature eggs are essential. Avoid making meringues on humid days. Do not open the oven door during baking. For best results, let the meringues cool slowly in the oven after turning it off.

Nutrition

Keywords: ghost cookies, meringue cookies, Halloween cookies, gluten-free cookies, low-fat cookies, spooky treats