Spooky Ghost Meringue Cookies
- Cook Time: 110 minutes
- Total Time: 1 hour 50 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 3 large egg whites, room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 48 mini chocolate chips (for eyes)
- Pinch of salt
Instructions
- Preheat your oven to 200°F (95°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 bit of fat can prevent the egg whites from foaming correctly.
- Place the room-temperature egg whites in the bowl of a stand mixer. Add the cream of tartar and a pinch of salt. Beat on medium-low speed until the mixture becomes foamy. Increase the speed to medium-high and continue beating until soft peaks form.
- With the mixer still running, add the granulated sugar one tablespoon at a time. This slow process allows the sugar to dissolve properly. Once all the sugar is added, increase the speed to high and beat until the mixture is thick, glossy, and holds stiff peaks. Beat in the vanilla extract at the very end.
- Transfer the meringue mixture into a large piping bag fitted with a large round tip. Alternatively, you can snip the corner off a gallon-sized plastic freezer bag. Pipe tall mounds onto the prepared baking sheets by squeezing the bag and pulling upward to create a “tail” or a point at the top of the ghost.
- Place the baking sheets in the oven and bake for 90 minutes. The cookies should be firm to the touch and easily peel off the parchment paper. Turn off the oven and leave the cookies inside with the door slightly ajar for at least another hour (or even overnight) to dry out completely. This prevents cracking.
- Once the meringues are completely cool, use a tiny dab of honey, corn syrup, or melted chocolate to stick two mini chocolate chips onto each ghost to serve as eyes. If you prefer, you can also use a black edible ink marker to draw on spooky faces.