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Ghost meringue cookie with a black gloved hand reaching toward it.Ghost meringue in foreground with a black gloved hand reaching toward it. More ghost meringues are in the background.
Recipe

Ghost Meringue Cookies

Servings: 30
Author: Jaclyn
Prep: 20 minutes
Cook: 45 minutes
Rest time 2 hours
Total: 3 hours 5 minutes
These light and crispy ghost meringue cookies are made with whipped egg whites, sugar, and vanilla, then decorated with black candy eyes. They're a festive and fun Halloween treat — adorable on any spooky dessert table!

Equipment

Ingredients
 

  • 4 large egg whites room temperature
  • ¼ teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons black candy melt

Instructions

  • Preheat oven to 200°F. Line two baking sheets with parchment paper. Set aside.
  • Beat egg whites and cream of tartar in a clean, dry bowl using a hand mixer or stand mixer with a whisk attachment. Mix on medium speed until frothy.
    4 large egg whites, ¼ teaspoon cream of tartar
  • Add sugar gradually, 1 tablespoon at a time, while mixing. Once all sugar is added, increase speed to high and beat until stiff, glossy peaks form (about 5–7 minutes). The mixture should hold its shape when the whisk is lifted.
    1 cup granulated sugar
  • Add vanilla and mix just until combined.
    1 teaspoon vanilla extract
  • Transfer meringue to a piping bag fitted with a large round tip (like Wilton 2A). Pipe tall ghost shapes onto prepared sheets, leaving about 1 inch between each.
  • Bake for 45 minutes. Then turn off the oven (do not open the door) and let meringues cool inside for at least 2 hours or overnight.
  • Melt black candy melts according to package directions. Use a toothpick, skewer, or piping bag with a fine tip to dot on eyes and mouths. Let set completely.
    2 teaspoons black candy melt

Notes

  • Use a completely clean, grease-free, dry bowl — any oil or yolk will prevent stiff peaks from forming.
  • Room temperature egg whites whip up faster and create more volume.
  • Meringue should be thick, glossy, and form stiff peaks before piping.
  • Do not open the oven door while cooling. Sudden temperature changes can cause cracking.
  • These cookies are best enjoyed within 3–5 days and stored in an airtight container at room temp (not refrigerated).

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.1g | Sodium: 7mg | Potassium: 11mg | Sugar: 7g | Calcium: 0.4mg | Iron: 0.01mg
Ghost meringue cookie with a black gloved hand reaching toward it.Ghost meringue in foreground with a black gloved hand reaching toward it. More ghost meringues are in the background.

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