These meringue ghosts are my favorite quick and charming Halloween treat: crisp outside, tender inside, and lightly flavored with vanilla. They take just four simple ingredients and require no advanced baking skills — just properly whipped egg whites — to create adorable little ghost cookies that are perfect for parties, school events, or a spooky snack.
Halloween Ghost Meringue Cookies
There’s something irresistibly cute about these tiny meringue ghosts. They’re ideal for a Halloween potluck or costume party and simple enough to make at the last minute. My straightforward technique produces smooth, crisp cookies that hold their ghost shape and melt in your mouth — kid-friendly and nearly foolproof.
These cookies are made in a single batch, so they’re quick to prepare. The basic process is: whip the egg whites to stiff peaks, pipe small dollops, dry them low and slow in the oven, then add two little eyes with a food-safe marker or a dab of melted chocolate.
Cool Slowly to Avoid Cracks
After baking, leave the meringues in the turned-off oven with the door ajar so they cool gradually to room temperature. Slow cooling prevents cracking and helps the cookies dry out fully so they stay crisp rather than becoming sticky or chewy.
Meringue Ghosts Recipe
Equipment
- Kitchen scale (optional)
- Baking sheet
- Stand mixer
- Piping tip set
Ingredients
- 2 large egg whites, room temperature
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- Black edible marker
Instructions
-
Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper.
-
In the bowl of a stand mixer fitted with the whisk attachment, begin mixing the egg whites on medium speed. If desired, add ¼ teaspoon cream of tartar for extra stability.
-
Slowly add the sugar, one tablespoon at a time, while the mixer runs. Once the sugar is fully incorporated, add the vanilla extract and beat on medium-high until stiff peaks form.
-
Transfer the meringue to a piping bag fitted with a large round tip and pipe small dollops about 1 inch wide (the size of a Hershey’s Kiss). If you don’t have a piping bag, a zip-top bag with the corner snipped works fine.
-
Bake for 1 hour, then turn off the oven and let the meringues cool inside the oven to room temperature with the door slightly ajar. This ensures they dry fully and remain crisp.
-
Use a black edible marker to dot two small eyes on each meringue. Alternatively, use a tiny dot of melted chocolate.
Notes
Use a food-safe black marker designed for decorating, or a small amount of melted chocolate to add eyes.
Tips:
- Bring egg whites to room temperature for 15–30 minutes for better volume.
- Ensure your mixing bowl and whisk are completely clean and free of grease — even a small residue can prevent whites from whipping properly.
- Add sugar slowly to avoid deflating the egg whites.
- If desired, add ¼ teaspoon cream of tartar before sugar for extra stability.
- Cool the meringues slowly in the oven to prevent cracking and to dry them thoroughly.
- If you don’t have a piping bag, use a zip-top bag with the corner snipped, but piping is usually neater.
Storage: Store meringue ghosts in an airtight container at room temperature for up to 3 days.
How to Make Meringue Ghosts Step-by-Step
Prep: Gather all ingredients and equipment. Bring egg whites to room temperature for 15–30 minutes so they whip up quickly. Preheat the oven to 275°F and line a baking sheet with parchment. Make sure bowl and whisk are spotless; any fat will prevent proper whipping.
Whip the Egg Whites: In a stand mixer with the whisk attachment, beat 2 large room-temperature egg whites on medium speed. Optionally add ¼ teaspoon cream of tartar for stability. While mixing, add ½ cup granulated sugar one tablespoon at a time until incorporated. Add ½ teaspoon vanilla and beat on medium-high until stiff peaks form.
Bake the Meringues: Pipe small 1-inch dollops onto the prepared sheet using a large round tip. Bake for 1 hour, then turn the oven off and let the meringues cool to room temperature inside the oven with the door slightly open so they dry fully.
Add the Eyes: Dot two small eyes on each cookie with a food-safe black marker or a tiny amount of melted chocolate.
How to Store
Store leftover meringue ghosts in an airtight container at room temperature for up to 3 days. Keep them dry and away from humidity to preserve their crisp texture.
More Halloween Treats to Try!
-
Halloween White Chocolate Buckeyes
-
Rice Krispie Treat Monsters
-
Halloween Fudge
-
Homemade Crunch Bars
