Scare up some smiles this Halloween with these Easy Meringue Ghosts Cookies! I’ll show you there is no trick to making these hauntingly delicious Halloween party food or Halloween appetizer treats that both your big and little monsters will love.
But beware, even though these ghoulish Meringue Ghosts are a bit spooky, you won’t believe how easy this Halloween recipe is to make! Even your little ones can help prepare these fun and creepy goblins. With only four ingredients, Easy Halloween Meringue Ghosts just might be the easiest Halloween treat you will ever make.
You can use mini chocolate chips for the eyes or you can buy “candy googly eyes” at your grocery store or just about any hobby store that sells baking supplies. I found mine at Michael’s, but I also saw them at Publix grocery store in the cake mix section.
Looking for more Halloween food ideas? Check out adorable Halloween Spooky Spider Deviled Eggs, Chocolate Graveyard Dip, or Easy Halloween Jalapeño Mummies. Or, if you need even more Halloween recipes, check out my post 25 Spooktacularly Delicious Halloween Treats featuring Halloween party food and Halloween treats.
The only other thing you will need is a pastry bag with a large round tip. But, if you don’t have one, don’t worry. You can easily use a large plastic food storage bag instead to pipe the meringue. Just fill with meringue and snip one of the bottom corners off.
The ingredients for Easy Halloween Meringue Ghosts are egg whites, cream of tartar, granulated sugar and either candy googly eyes or mini-chocolate chips. That’s it!
How to make Easy Halloween Meringue Ghosts!
Gather your ingredients and preheat the oven to 200 degrees F.
Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.
Put the egg whites in a medium-size bowl and using your electric mixer beat the egg whites on medium speed until they are frothy. Continue beating and add the cream of tartar. Gradually add the sugar, about a tablespoon at a time until all the sugar is added. Increase the mixer speed to high and beat until stiff peaks form and the meringue doesn’t feel gritty if you rub a small amount between two fingers.
Transfer the meringue to a pastry bag fitted with a large round tip, or a food storage bag with the corner snipped off. The easiest way to fill the bag is to put it into a tall jar or glass and fold the top of the bag over.
Once you have filled the bag, twist the top tightly to keep the meringue from coming out of the top.
Pipe the ghosts on the parchment paper by squeezing out increasingly smaller circles of meringue until you get the size and shape you want. If you are using candy googly eyes, place them on the meringue ghosts. If you are using the mini chocolate chips, wait until you remove them from the oven to place them on the ghosts or they will melt.
Bake the meringue ghosts until they are dry which will take approximately 1 hour and 15 minutes. If the weather is humid, it may take an extra 15 minutes or so. When they are done, transfer the baking sheet to a wire rack so the ghosts can cool completely.
Easy Halloween Meringue Ghosts will keep in a tightly covered container on your counter for 2-3 days.
If you make this recipe, please be sure to rate it and leave a comment below. I love hearing from you! Also, please follow me on Pinterest, Facebook, and Instagram.
To be the first to receive notifications of new recipes by email enter your email address here!
Thank you so much for visiting Grits and Pinecones!
- Preheat the oven to 200 degrees F.
- Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.
- Put the egg whites in a medium size bowl and using your electric mixer beat the egg whites on medium speed until they are frothy. Add the cream of tartar. Gradually add the sugar, about a tablespoon at a time until all the sugar is added. Increase the mixer speed to high and beat until stiff peaks form and the meringue doesn't feel gritty if you rub a small amount between two fingers.
- Transfer the meringue to a pastry bag fitted with a large round tip, or a food storage bag with the corner snipped off. The easiest way to fill the bag is to put it into a tall jar or glass and fold the top of the bag over.
- Once you have filled the bag, twist the top tightly to keep the meringue from coming out of the top. Pipe the ghosts on the parchment paper by squeezing out increasingly smaller circles of meringue until you get the size and shape you want. If you are using candy googly eyes, place them on the meringue ghosts. If you are using the mini chocolate chips, wait until you remove them from the oven to place them on the ghosts or they will melt.
- Bake the meringue ghosts until they are dry which will take approximately 1 hour and 15 minutes. If the weather is humid, it may take a little extra time. When they are done, transfer the baking sheet to a wire rack to cool completely.
- Easy Halloween Meringue Ghosts will keep in a tightly covered container on your counter for 2-3 days.
Leave a Reply