Print

Spooky Ghost Meringue Cookies: Easy Chocolate Chip Eyes

ghost meringue cookies - featured image
Print Recipe

These spooky ghost meringue cookies with chocolate chip eyes are light, airy, and perfect for Halloween. They’re easy to make with simple ingredients and are naturally gluten-free and dairy-free.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
  • Pinch of salt

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper or silicone mats.
  2. Separate your eggs carefully, ensuring no yolk gets into the whites.
  3. Start whipping the egg whites on medium speed until frothy and bubbly, about 1-2 minutes.
  4. Add the cream of tartar and salt while the mixer is running. Continue whipping on medium-high speed until soft peaks form, about 3-4 minutes.
  5. Start adding the sugar slowly, one tablespoon at a time, letting each addition dissolve completely before adding the next. This should take about 5-7 minutes total.
  6. Keep whipping until stiff peaks form. The meringue should be glossy and thick. When you lift the beater, the peak should stand straight up without flopping. Rub a little between your fingers—if it feels smooth and not grainy, the sugar is fully dissolved. This usually takes another 3-4 minutes.
  7. Add the vanilla extract and whip for another 30 seconds until combined.
  8. Transfer the meringue to your piping bag.
  9. Pipe the ghost shapes: Hold the bag straight up and down, about 1/2 inch above the baking sheet. Squeeze gently to create a round base, then pull up slightly while continuing to squeeze to create the ghost body. Release pressure and pull away to create a little tail at the top. Space them about 2 inches apart.
  10. Add the chocolate chip eyes: While the meringue is still wet, gently press two mini chocolate chips into each ghost for eyes. Don’t push too hard or you’ll deflate the meringue.
  11. Bake for 60-75 minutes. The meringues should be dry to the touch and easily lift off the parchment paper. They shouldn’t be brown at all.
  12. Turn off the oven and let them cool inside. Leave the door slightly ajar with a wooden spoon handle. Let them cool completely for at least 1 hour.

Notes

Humidity is your enemy—save this recipe for a dry day. Don’t over-whip the meringue; stop if it starts looking grainy or watery. Pipe with confidence for best shape. Let cookies cool completely in the turned-off oven to fully dry out. Store in an airtight container at room temperature for up to a week; do not refrigerate. Can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cookies, meringue cookies, ghost cookies, chocolate chip eyes, gluten-free dessert, dairy-free dessert, easy Halloween recipe

Find it online: https://lolaspoon.com/spooky-ghost-meringue-cookies-easy-chocolate-chip-eyes/