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Fluffy Ghost Meringue Cookies

Fluffy Ghost Meringue Cookies - featured image
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These Fluffy Ghost Meringue Cookies are crisp on the outside, marshmallowy on the inside, and irresistibly cute for Halloween. They’re easy to make, gluten-free, and perfect for parties or festive snacking.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar (200g)
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/3 cup mini chocolate chips (60g), for faces
  • Black writing gel or melted chocolate, optional for facial details

Instructions

  1. Preheat oven to 225°F (110°C). Line a large baking sheet with parchment paper. Optionally, draw ovals on the underside of the parchment for ghost guides.
  2. Wipe mixing bowl and beaters with vinegar or lemon juice to remove grease. Dry thoroughly.
  3. Carefully separate 4 large eggs, placing whites in the mixing bowl. Ensure no yolk is present. Let whites sit at room temperature for 10-15 minutes.
  4. Using an electric mixer on medium speed, beat egg whites until foamy (about 1 minute). Sprinkle in cream of tartar. Continue beating until soft peaks form.
  5. Turn mixer to high. Add granulated sugar, one tablespoon at a time, beating for 6-8 minutes until stiff, shiny peaks form and mixture is thick.
  6. Beat in vanilla extract until just combined.
  7. Transfer meringue to a piping bag fitted with a large round tip (or use a zip-top bag with a 1/2-inch opening). Pipe 2- to 3-inch tall ghost shapes onto the prepared baking sheet, leaving an inch between each.
  8. Gently press mini chocolate chips into meringue for eyes. Use toothpick dipped in black gel or melted chocolate for mouths or extra details.
  9. Bake in preheated oven for 60-75 minutes, until dry to the touch but still pale. If cookies start to brown, lower oven temperature.
  10. Turn off oven, crack door open, and let cookies cool inside for 30 minutes.

Notes

For best results, use room temperature egg whites and spotless equipment. Bake on a dry day to avoid sticky cookies. Store in an airtight container for up to 5 days. For vegan adaptation, substitute aquafaba for egg whites. Customize faces with candy eyes or colored icing. If cookies lose crispness, refresh in a 200°F oven for 10 minutes.

Nutrition

Keywords: meringue cookies, Halloween, ghost cookies, gluten-free, party treats, easy dessert, egg whites, dairy-free, festive baking

Find it online: https://yumyep.com/fl/