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Crispy Ghost Meringue Cookies with Chocolate Chip Eyes

crispy ghost meringue cookies - featured image
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These spooky yet simple Halloween treats feature a crisp, airy meringue shell with a chewy center, decorated with mini chocolate chip eyes for a festive ghost look.

Ingredients

Scale
  • 3–4 large egg whites, room temperature
  • 1 cup granulated white sugar
  • 1/4 teaspoon cream of tartar
  • 1–2 teaspoons vanilla extract
  • Mini chocolate chips (semi-sweet or milk)
  • Pinch of salt

Instructions

  1. Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper.
  2. Place egg whites, cream of tartar, and salt in a clean, dry bowl. Whip on medium speed until foamy bubbles form.
  3. Continue beating until soft peaks form (peaks curl over when beater is lifted), about 2 minutes.
  4. Slowly add sugar, one tablespoon at a time, while mixing. Increase speed to high and beat until stiff, glossy peaks form (peaks stand straight up).
  5. Mix in vanilla extract on low speed just to combine.
  6. Pipe meringue into small ghost shapes or mounds onto prepared baking sheets.
  7. Bake for 1 to 1.5 hours until dry to the touch and not browned.
  8. Remove from oven. While still warm, press two mini chocolate chips onto each ghost for eyes.
  9. Let cool completely on the baking sheet to crisp up.

Notes

Ensure all equipment is completely grease-free and dry. Egg whites must be room temperature for best volume. Do not rush the whipping process. Cool meringues in the turned-off oven with the door ajar to prevent cracking. Store in an airtight container for up to two weeks.

Nutrition

Keywords: Halloween, meringue, cookies, ghost, easy dessert, gluten-free, 3-ingredient, spooky treats

Find it online: https://shimmersnack.com/crispy-ghost-meringue-cookies-3-ingredient-halloween-treat/