Light and Airy Ghost Meringue Cookies That Practically Float Off the Plate
Nothing says Halloween fun quite like a tray of ghost meringue cookies staring back at you with their wide candy eyes. Light, crisp, and perfectly sweet, these little ghosts are the kind of treat that looks impressive on any Halloween table but are surprisingly simple to make. They’re the playful kind of dessert that both kids and adults can’t resist.
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Why You’ll Love These Ghost Meringue Cookies
These cookies have just the right mix of spooky and whimsical, and they always get attention on a party table. Their airy, melt-in-your-mouth texture pairs perfectly with the fun ghostly look, making them stand out among other Halloween treats. I love how they look bakery-perfect with very little effort, yet they never fail to steal the show.
Pro Tip: Make sure your bowl and beaters are completely grease-free before whipping the egg whites. Even a trace of oil can prevent them from reaching stiff peaks, and those glossy peaks are what give the ghosts their signature swirled shape.
Serving Ideas and Variations
These spooky cookies are perfect for a Halloween dessert platter alongside other themed treats like mummy cookies or spider cookies. For a twist, try using mini chocolate chips as eyes or add a tiny dot of melted chocolate to create mischievous ghost expressions. A light dusting of cocoa powder or shimmer of edible glitter can also give them a haunting finish that stands out at any gathering.
More Halloween Cookies
- These spooky spider cookies strike the perfect balance between creepy and cute, making them a must-have for Halloween. They’re fun, festive, and just the thing to add a playful twist to your holiday celebrations.
- These ghost sugar cookies are the sweetest way to add Halloween fun to your dessert table. They’re festive, kid-friendly, and perfect for parties or gifting. Easy to decorate and irresistibly cute, these cookies are sure to be the highlight of your spooky celebrations.
- These monster eye cookies are bright, colorful, and just the right mix of spooky and fun. Topped with candy eyeballs and baked in bold Halloween shades, they’re the kind of playful treat that will grab attention on any dessert table.
- These mummy Halloween cookies are spooky, silly, and so easy to pull off. With candy eyes peeking through sweet icing “bandages,” they’re the kind of Halloween cookies that vanish fast at parties. Perfect for adding a fun (and creepy!) touch to your dessert table.
- These scary bloody finger cookies are the ultimate creepy-cute Halloween bake! With jam-filled nails and eerie knuckle marks, they look terrifying but taste buttery and sweet. Perfect for spooking guests at your Halloween party or adding a gory twist to your dessert table.
These ghost meringue cookies are a light, festive way to celebrate Halloween. If you bake a batch, don’t forget to rate the recipe and leave a comment below. I’d love to hear how they turned out for you!
Equipment
- Electric mixer
- Piping bag with large round tip
Ingredients
- 2 large egg whites room temperature
- ½ cup granulated sugar use superfine if possible
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- Candy eyes for decorating
Instructions
- Preheat oven to 225℉ and line a baking sheet with parchment paper. Dab a little meringue under each corner of the parchment to hold it in place.
- In a completely clean, grease-free bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla extract.
- Transfer meringue to a piping bag fitted with a large round tip. Pipe small swirls onto the baking sheet to resemble ghost shapes.
- Bake for 60-70 minutes, until dry and crisp. Turn off the oven and let the meringues cool inside with the door slightly ajar for 1 hour.
- Once cooled, press two candy eyes onto each ghost, using a tiny dab of meringue or edible glue.
Notes
- Make sure your mixing bowl and beaters are free of grease, or the egg whites won’t whip.
- Superfine (caster) sugar dissolves best for smooth meringues, but regular granulated sugar works too.
- Baking time may vary slightly depending on the size of your piped ghosts.
- Store in an airtight container at room temperature for up to 5 days.
