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Ghost Meringue Cookies Recipe

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4 from 5 reviews

Delightfully spooky and light, these Ghost Meringue Cookies are perfect for Halloween or any fun occasion. Whipped to glossy peaks and baked low and slow, these cookies achieve a crisp, melt-in-your-mouth texture. Finished with playful black candy melt eyes and mouths, they’re a whimsical treat that’s simple to make and sure to impress.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours 5 minutes
  • Yield: 30 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Meringue Ingredients

  • 4 large egg whites (room temperature)
  • ¼ teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract

Decoration

  • 2 teaspoons black candy melt

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper and set them aside to prepare for piping your meringue ghosts.
  2. Beat egg whites and cream of tartar: In a clean, dry mixing bowl, beat the 4 room temperature egg whites together with ¼ teaspoon cream of tartar using a hand or stand mixer on medium speed until the mixture becomes frothy.
  3. Add sugar gradually: Slowly add the 1 cup granulated sugar, one tablespoon at a time, while continuing to mix. Once all sugar is added, increase the mixer speed to high and beat until the mixture forms stiff, glossy peaks, about 5 to 7 minutes. The meringue should hold its shape firmly when the whisk is lifted.
  4. Mix in vanilla extract: Add 1 teaspoon of vanilla extract to the meringue and gently mix just until combined to retain the beautiful glossy texture.
  5. Pipe ghost shapes: Fit a piping bag with a large round tip like Wilton 2A. Transfer the meringue mixture into the bag and pipe tall ghost shapes onto the prepared baking sheets, leaving about 1 inch of space between each for even baking.
  6. Bake and cool meringues: Bake the meringues in the preheated oven for 45 minutes. After baking, turn off the oven but do not open the door. Let the meringues cool inside the oven for at least 2 hours or ideally overnight to dry completely and develop the perfect texture.
  7. Decorate with candy melts: Melt 2 teaspoons of black candy melts according to package instructions. Use a toothpick, skewer, or a fine-tipped piping bag to carefully dot eyes and mouths onto the cooled meringue ghosts. Allow the candy melts to set fully before serving.

Notes

  • Ensure your mixing bowl and whisk are completely clean and free from any grease to achieve the best meringue peaks.
  • Using room temperature egg whites helps in achieving greater volume when whipping.
  • Do not open the oven door when the meringues are cooling to prevent cracks or collapse.
  • You can store the finished ghost meringues in an airtight container at room temperature for up to a week.
  • For a fun twist, try using colored candy melts for decoration.

Find it online: https://allcookedup.com/ghost-meringue-cookies-recipe/