Make adorable, light & crispy Ghost Meringue cookies with this easy recipe. Perfect Halloween treats that melt in your mouth — fun for kids and parties!
I have got the most BOO-tiful recipe for you! Ghost Meringues are light, airy and almost too cute to eat…almost. Each one slowly bakes into a crisp and delicate cookie with a smooth, glossy finish. The low bake gives them that classic meringue texture, crispy on the outside with a soft, marshmallow-like center that melts the moment you take a bite. A little edible marker turn tiny ghosts into big personalities. They are whimsical, fun and festive and kids will absolutely gobble them up.
Easy Ghost Meringue Cookies Recipe | For Halloween
Homemade ghost meringues are a spook-tackular Halloween treat that combines simple ingredients with playful creativity.
Made primarily from whipped egg whites and sugar, these airy cookies are piped into classic ghost shapes—tall, rounded bodies with pointed tops—and baked low and slow until they become crisp on the outside while remaining slightly chewy or melt-in-your-mouth soft inside. Once cooled, you can decorate them with mini chocolate chips, candy eyes, or a touch of black icing to give each one a ghostly face. The result is a light, not-too-sweet cookie that feels festive without being overly complicated to prepare.
Creating these ghost meringues at home is easy. They require only a few pantry staples and a bit of patience during the low-temperature bake. These Halloween treats are naturally gluten-free, low in calories, and perfect for parties, classroom treats, or family baking sessions where kids can help pipe the shapes or add the faces.
Fresh from the oven, homemade ghost meringues stay crisp for days when stored in an airtight container, making them an easy make-ahead option for Halloween parties where they always draws smiles and compliment
Tips and variations for making these meringue ghosts:
● Extra fine sugar is also known as superfine sugar, caster sugar or baker’s sugar.
● How to make caster sugar – a whirl of regular white granulated sugar in a small food processor will do it!
● Can I leave out the Cream of Tartar? Yes, you can however the acidic properties of it help stabilize the egg whites while they are baking and prevents the sugar from crystallizing. But some people don’t like to use it so if that is the case for you, replace it with a teaspoon of vinegar. The meringue may slightly deflate using this method but the acidity of the vinegar will help the stabilization.
● If you do not have a stand mixer, a large mixing bowl and a set of electric beaters will work too. I wouldn’t try making meringue by hand.
● Moisture is the enemy of Meringue Cookies. If you live in an area that is high in humidity (hello Florida!), you may find that the cookies do not keep as well. You will want a slightly cooler temperature so October is a perfect time of year to make these cookies. If you are celebrating Halloween in July, they may not keep as long in the humid weather. If the cookies get a little soft due to humidity, pop them in a 200 degree oven for 15 minutes or so to crisp them back up.
● When separating eggs, use a separate bowl for each one. This is just in case you accidentally break a yolk. There shouldn’t even be a drop of egg yolk when doing this recipe.
● Why cool the cookies in the oven? This is strictly for aesthetic reasons. Cooling the cookies slowly will keep the meringue from cracking. They still taste the same no matter how many cracks they have so if you are in a rush, feel free to pull them right out but they may not look pretty. Be sure the cookies are fully cool before adding the ghost face to it.
● Do you need to use a piping bag (pastry bag, icing bag)? No, but it adds a beautiful look to the cookies and helps to keep the cookies similar in size but if you don’t want to bother all you need to do is spoon similar sized dollops of meringue onto the cooking sheet.to achieve little ghost shapes.
● If you do not have an edible pen /marker, you can use a small food safe paint brush and some black gel food coloring. Avoid using the old-school thin liquid coloring. There is too much moisture and will melt your cookies.
● How to make vanilla extract.
● There are other flavorings that can be used in place of vanilla extract. Peppermint extract creates cool, minty ghosts, a drop of orange extract or almond extract pairs perfectly with the light, crisp texture of these cookies.
● Other flavors would be cinnamon or a pinch of pumpkin pie spice brings warm autumn notes.
● A pinch of dark chocolate, dark cocoa, or black cocoa powder will add a shadowy vibe to your ghosts instead of white meringue ghosts.
● These cookies last for a very long time. Store them in an airtight container at room temperature for up to 2 weeks. Do not put them in the fridge!!
If you are looking for Halloween recipes, here are some Halloween cookie recipes you might enjoy:
● Skeleton Cookies Recipe
● Hairy Monster Cookies Recipe
● Monster Eye Cookies Recipe
● Mummy Cookies Recipe
If you need more Halloween party ideas, here are some Halloween desserts you may enjoy:
● Graveyard Trifle Recipe
● No-Bake Peanut Butter Eyeballs Halloween Treats
Meringue cookie recipes you might enjoy:
● Cherry Meringue Cookie Recipe
● Lemon Meringue Cookies Recipe
● Easy Lemon Meringue Pie Cookies Recipe
Easy Ghost Meringue Cookies Ingredients:
● 2 Egg Whites
● ¼ teaspoon Cream of Tartar
● ½ teaspoon Vanilla Extract
● ½ cup Extra Fine Sugar
● Black Edible Marker
Easy Ghost Meringue Cookies Mise en Place:
● Parchment Paper or Silicon Baking Mat
● Cookie Sheet (Baking Sheets)
● Measuring Cup
● Measuring Spoons
● Egg Separator – Sonny-boy has taken to buying Hubby goofy gifts for Christmas. Stand-up Mixer (whisk attachment, large bowl, etc.) or Electric Hand Mixer (electric mixer)
● Rubber Spatula
● Piping Bag
● 1A Piping Tip (the tip is optional, but makes things easier)
Easy Ghost Meringue Cookies Directions:
1. Preheat the oven to 250 degrees Fahrenheit.
2. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
3. Pour the egg whites into the bowl of a stand mixer and add the cream of tartar and vanilla extract. Beat on medium speed for about 3 minutes, the egg whites will be bubbly and frothy.
4. Turn up the mixer to medium-high speed. Slowly, one tablespoon at a time, add the extra fine sugar while you are beating. Take your time, this process can take up to 5-6 minutes. Continue beating until you get stiff peaks and the meringue is smooth and glossy. The sugar should be well blended. Rub a pinch between your fingers, you should not feel any sugar granules.
5. Transfer the meringue to your piping bag.
6. Pipe the meringue into tallish blobs on the prepared baking sheet. To do this, simply hold the bag approximately ¼-inch straight down above the baking sheet. Lightly squeeze the piping bag, holding it in one spot until the meringue batter reaches the piping tip. Lift the tip another ¼-inch and pipe again until the meringue reaches the tip. Once it does, stop squeezing the bag and quickly remove the bag, straight up. The meringue should be about 2 inches high. It does not have to look perfect, in fact, they look better if they are not perfect but you’ll want each cookie to be similar in size so that they bake evenly.
7. Bake in a preheated 200°F oven for 20 minutes. Turn off the oven but DON’T OPEN THE OVEN. Leave your meringues in there to cool down with the oven. This can take anywhere from 45 minutes to an hour.
8. Once they are completely cool, use an edible marker to draw two eyes and a little ghost mouth. Let the face dry for a few minutes.
Easy Ghost Meringue Cookies Recipe | For Halloween
Easy Ghost Meringue Cookies Recipe | For Halloween. Homemade ghost meringues are a spook-tackular Halloween treat that combines simple ingredients with playful creativity. Great for school lunches, parties, and snacks.
Ingredients
- 2 Egg Whites
- ¼ teaspoon Cream of Tartar
- ½ teaspoon Vanilla Extract
- ½ cup Extra Fine Sugar
- Black Edible Marker
Instructions
- Preheat the oven to 250 degrees Fahrenheit.
- Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
- Pour the egg whites into the bowl of a stand mixer and add the cream of tartar and vanilla extract. Beat on medium speed for about 3 minutes, the egg whites will be bubbly and frothy.
- Turn up the mixer to medium-high speed. Slowly, one tablespoon at a time, add the extra fine sugar while you are beating. Take your time, this process can take up to 5-6 minutes. Continue beating until you get stiff peaks and the meringue is smooth and glossy. The sugar should be well blended. Rub a pinch between your fingers, you should not feel any sugar granules.
- Transfer the meringue to your piping bag.
- Pipe the meringue into tallish blobs on the prepared baking sheet. To do this, simply hold the bag approximately ¼-inch straight down above the baking sheet. Lightly squeeze the piping bag, holding it in one spot until the meringue batter reaches the piping tip. Lift the tip another ¼-inch and pipe again until the meringue reaches the tip. Once it does, stop squeezing the bag and quickly remove the bag, straight up. The meringue should be about 2 inches high. It does not have to look perfect, in fact, they look better if they are not perfect but you’ll want each cookie to be similar in size so that they bake evenly.
- Bake in a preheated 200°F oven for 20 minutes. Turn off the oven but DON’T OPEN THE OVEN. Leave your meringues in there to cool down with the oven. This can take anywhere from 45 minutes to an hour.
- Once they are completely cool, use an edible marker to draw two eyes and a little ghost mouth. Let the face dry for a few minutes.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 22Sodium: 5mgCarbohydrates: 5gSugar: 5gProtein: 0g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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