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Adorable Ghost Meringue Cookies with Easy Chocolate Eyes

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These adorable ghost meringue cookies with chocolate chip eyes are light, airy, and surprisingly easy to make. Perfect for Halloween parties, they require just four simple ingredients and a little patience.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ teaspoon cream of tartar
  • ¼ cup (45g) mini chocolate chips
  • ½ teaspoon vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
  2. Separate your eggs while they’re cold, then let the whites come to room temperature.
  3. Add the cream of tartar and salt to the egg whites. Start mixing on medium speed until the mixture becomes frothy and bubbly, about 1-2 minutes.
  4. Gradually add the sugar, about 1 tablespoon at a time, while the mixer runs on medium-high speed. This step takes about 2-3 minutes.
  5. Increase speed to high and whip until stiff peaks form. The mixture should look glossy and smooth, not grainy. This usually takes 5-7 minutes total.
  6. Add vanilla extract if using, and whip for another 30 seconds to combine.
  7. Test for doneness by turning the bowl upside down. If the meringue stays put, you’re good.
  8. Fold in the mini chocolate chips gently with a rubber spatula.
  9. Transfer the meringue to your piping bag. If using a ziplock bag, snip about ½ inch off one corner.
  10. Pipe ghost shapes onto the parchment. Hold the bag straight up and down, about ½ inch above the paper. Squeeze out a round base, then pull straight up to create a tall, slightly tapered shape. Release pressure and pull away quickly to create a little peak on top. Leave about 1 inch between ghosts.
  11. Add extra chocolate chips to the ghosts if you want more eyes or a tiny mouth.
  12. Bake for 90 minutes at 200°F (93°C). Do not open the oven door during baking. After 90 minutes, turn the oven off but leave the meringues inside to cool completely. Let them sit in the closed oven for at least 1 hour, or overnight if you have time.
  13. Check for doneness by lifting one off the parchment. It should release easily and feel completely dry and light.

Notes

Do not make these on a humid day. Humidity is the enemy of meringue. Ensure your bowl and whisk are completely clean and free of any grease. For best results, use fresh egg whites at room temperature. Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue ghosts, easy meringue recipe, gluten-free cookies, dairy-free cookies, low-fat cookies, Halloween dessert

Find it online: https://prismtaste.com/adorable-ghost-meringue-cookies-with-easy-chocolate-eyes/