Ghost Meringue Cookies Recipe
- Cook Time: 1 hour 50 minutes
- Total Time: 1 hour 50 minutes
- Diet: Gluten-Free, Low-Fat, Fat-Free, Vegetarian
Ingredients
Scale
- 3 large egg whites, room temperature
- 3/4 cup granulated sugar (extra fine works best)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup mini chocolate chips (for the eyes) or black gel food coloring
Instructions
- Preheat your oven to 225°F (110°C). Line two large baking sheets with parchment paper or silicone baking mats. Ensure your mixing bowl and whisk attachment are completely clean and free of any grease, as even a tiny amount of fat can prevent the egg whites from foaming properly.
- In a large glass or metal bowl, beat the egg whites, cream of tartar, and salt on medium-low speed until they become foamy. Once you see small bubbles, increase the speed to medium-high and continue beating until soft peaks form.
- Continue beating the mixture while adding the granulated sugar one tablespoon at a time. This slow addition allows the sugar to dissolve completely. Keep whisking until the meringue reaches stiff, glossy peaks. This means when you lift the whisk, the peak stays upright without drooping.
- Gently fold in the vanilla extract using a spatula. Be careful not to over-mix, as you want to keep as much air in the meringue as possible to ensure the cookies stay light and fluffy.
- Transfer the meringue mixture into a large piping bag fitted with a large round tip. Pipe the meringue onto the prepared baking sheets by squeezing a large dollop for the base, then pulling upward and releasing pressure to create a “ghost” shape with a tapered top. Aim for ghosts about 2 inches tall.
- Place the baking sheets in the oven and bake for 1 hour to 1 hour and 15 minutes. The cookies should be firm to the touch and easily peel off the parchment paper. Turn off the oven, crack the door open slightly, and let the cookies cool completely inside the oven for at least an hour to prevent cracking.
- Once the cookies are completely cool, melt a few chocolate chips and use a toothpick to dot “eyes” onto each ghost. Alternatively, you can use black edible ink pens or press mini chocolate chips directly into the meringue before baking (though they may melt slightly).