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Spooky Ghost Meringue Cookies with Easy Chocolate Chip Eyes

ghost meringue cookies - featured image
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These light and airy meringue cookies are shaped like adorable ghosts with chocolate chip eyes. They have a crisp exterior and a soft, marshmallow-like center, making them a perfect Halloween treat that’s surprisingly easy to make.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (60g) mini chocolate chips

Instructions

  1. Preheat your oven to 200°F (95°C). Line a large baking sheet with parchment paper and set aside.
  2. Separate the eggs while cold, then let the egg whites sit at room temperature for 30 minutes.
  3. Add the cream of tartar to the egg whites. Begin whipping on medium speed until frothy, then gradually increase to medium-high.
  4. With the mixer running on medium-high, add the granulated sugar one tablespoon at a time, taking about 3-4 minutes.
  5. Increase speed to high and whip for another 5-7 minutes until stiff, glossy peaks form. The meringue should feel smooth between your fingers.
  6. Add the vanilla extract on low speed and mix just until combined, about 5 seconds.
  7. Remove the bowl from the mixer. Sprinkle about two-thirds of the mini chocolate chips over the meringue and gently fold them in with a rubber spatula until evenly distributed.
  8. Transfer the meringue to a piping bag or zip-top bag with a corner snipped off. Pipe mounds about 2 inches wide and 2 inches tall onto the prepared baking sheet, lifting straight up to create a peak. Space ghosts about 1 inch apart.
  9. Press the remaining mini chocolate chips into each ghost to make eyes, placing them slightly off-center for a ghostly look.
  10. Bake for 60-70 minutes until firm to the touch and easily peelable from the parchment. They should remain pale.
  11. Turn off the oven and prop the door open slightly with a wooden spoon. Let the meringues cool completely in the oven for at least 1 hour or overnight.
  12. Gently peel the ghosts off the parchment paper and serve at room temperature.

Notes

Humidity is the enemy of meringue; make these on a dry day. Ensure all equipment is clean and dry. Room temperature egg whites are essential for volume. For a vegan option, use aquafaba (3 tablespoons per egg white) with extra cream of tartar.

Nutrition

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

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