Ghost Meringues

Ghost meringues are one of those Halloween treats that never fail to get a smile. They’re light, crisp, and sweet meringue cookies shaped like little ghosts with candy eyes that make them as cute as they are tasty.

You only need a few ingredients to pull these off, which makes them one of my favorite easy Halloween cookie recipes. They’re also a hit on any spooky dessert table, especially alongside ghost donuts or a fun ghosts in a graveyard dessert.

This is a great recipe to make with kids — they’ll love piping the shapes and adding faces. It’s messy in the best way, and the results are adorable.

So start your Halloween night with ghost shaped pizza for dinner, then serve these charming meringue ghost cookies for dessert. It’s a festive (and simple!) way to celebrate the season — and definitely one of the best Halloween treats to make and share.

Ingredients for Meringue Ghosts

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Egg whites – Room temp whites whip up faster and hold more volume. Make sure there’s no yolk at all in your bowl.
• Cream of tartar – This is the stabilizer that holds the shape of the egg whites and also provides that signature sheen.
• Granulated white sugar – For sweetness. They are a cookie after all!
• Vanilla extract – Optional, adds subtle flavor.
• Black candy melts – Used for eyes and mouths. You can also use melted chocolate, candy eyes, or black royal icing.

How to Make Ghost Meringues

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: In a clean, dry mixing bowl with a hand mixer, or the bowl of a stand mixer using the whisk attachment, beat egg whites and cream of tartar until frothy. Gradually add sugar, then beat until stiff, glossy peaks form. When you lift the whisk out of the bowl, the peaks should hold firm.

Step 2: Spoon mixture into a piping bag or pastry bag fitted with a large round tip. Pipe tall ghost shapes onto baking sheets. To get high mounds of meringue, start at the base with a large dollop and continue in a circular motion, gradually piping smaller circles as you work your way up.

Step 3: Bake for 45 minutes, then turn off the oven and let them cool inside without opening the door for at least 2 hours.

Step 5: Once cool, use melted candy melts to add eyes and mouths.

Storage

• Store in an airtight container at room temperature in a cool, dry place for up to 5 days.
• Avoid the fridge — humidity will soften the meringues.
• Not freezer-friendly: freezing causes them to absorb moisture and lose crispness.

Additions & Variations

• Colorful ghosts: Add a few drops of orange or purple gel food coloring to the meringue mixture.
• Different shapes: Pipe pumpkins, bats, or bones for more spooky shapes.
• Flavored meringues: Add peppermint or almond extract in place of vanilla.
• Mini ghosts: Use a smaller piping tip to make bite-sized meringues.

More Halloween Recipes

• Halloween Popcorn Hands
• Oreo Spiders
• Slime Filled Halloween Cookies
• Halloween Chex Mix
• Frankenstein Rice Krispie Treats