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Cozy Ghost Meringue Cookies: 3-Ingredient Easy Recipe

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These adorable ghost meringue cookies are made with just three ingredients and are naturally gluten-free and low-fat. Perfect for Halloween or any time you want a light, whimsical treat that melts in your mouth.

Ingredients

Scale
  • 3 large egg whites (about 90 grams or 1/3 cup), room temperature
  • 3/4 cup (150 grams) granulated white sugar
  • 1/2 teaspoon vanilla extract
  • Optional: 1/4 cup mini chocolate chips for eyes
  • Optional: Pinch of salt

Instructions

  1. Preheat your oven to 200°F (93°C). Place oven rack in the center position. Line two baking sheets with parchment paper.
  2. Separate three large eggs while cold. Place whites in a clean mixing bowl and let sit at room temperature for 30 minutes.
  3. Begin whipping egg whites on medium speed until frothy and bubbly (about 30 seconds). If using salt, add it now. Continue whipping until soft peaks form (2-3 minutes with stand mixer, 4-5 minutes with hand mixer).
  4. With mixer on medium-low speed, add sugar one tablespoon at a time, taking about 3 minutes. Scrape down sides of bowl halfway through.
  5. Increase speed to medium-high and whip until meringue is glossy and forms stiff peaks (5-7 more minutes). Add vanilla extract during the last 30 seconds. Meringue should feel smooth between fingers.
  6. Fit a piping bag with a round tip and fill with meringue. Alternatively, use a ziplock bag with corner snipped off.
  7. Pipe ghosts onto prepared baking sheets: squeeze gently to form a 1.5-inch round base, then release pressure and lift straight up to create a tall peak. Leave 1 inch between ghosts. Add chocolate chip eyes if desired.
  8. Bake for 60-75 minutes. After 45 minutes, prop oven door open slightly with a wooden spoon handle to let moisture escape. Meringues should be dry to touch and lift easily from parchment.
  9. Turn off oven and leave meringues inside with door closed for at least 1 hour (or overnight) to cool gradually and prevent cracking.
  10. Remove from oven and gently lift meringues off parchment. Store in an airtight container at room temperature for up to 2 weeks.

Notes

Do not open the oven door during the first 45 minutes of baking to prevent collapse. Make meringues only on dry days; humidity can cause stickiness. For best results, ensure bowl and whisk are completely grease-free. Meringues taste even better after a day or two.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, 3-ingredient recipe, gluten-free cookies, low-fat cookies, meringue cookies, easy Halloween treat

Find it online: https://prismtaste.com/cozy-ghost-meringue-cookies-3-ingredient-easy-recipe/