Every October, I make this recipe with my kids, who love watching egg whites transform into fluffy clouds, then into ghosts. This tradition is special because meringues seem like kitchen magic to children, and seeing their faces when peaks form never gets old after six years of ghost-making together.

Easy enough for beginners yet impressive sufficient for experienced bakers to appreciate the technique involved here. I use room-temperature eggs for the best volume, superfine sugar when possible for the smoothest texture, and mini chocolate chips for perfect, tiny ghost faces. Always clean your bowl with vinegar first because even tiny grease traces prevent peaks from forming properly.

It’s easy to enjoy these crispy straight from storage containers. Some people crush them over ice cream, and if you have kids like me, you’ll find them sneaking ghosts all day since they’re only twenty calories each.

It’s Perfect For:

• Halloween parties need gluten-free options, naturally
• Teaching kids about science through baking
• Make-ahead treats that last for weeks
• Low-calorie Halloween desserts are surprisingly
• Decorating projects that aren’t messy

Ingredients

For the Meringue:

• 3 large egg whites, room temperature
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• Pinch of salt

For Decoration:

• Mini chocolate chips (for eyes and mouths)
• Black decorating gel
• Edible pearl dust (optional)

Kitchen Equipment You’ll Need

• Electric mixer (hand or stand)
• Large mixing bowl
• Rubber spatula
• Piping bag or zip-lock bag
• Baking sheets (2)
• Parchment paper
• Wire cooling racks

Easy Way to Make Ghost Meringue Cookies

1. Preheat oven: Set to 200°F (95°C). Line two baking sheets with parchment paper.
2. Prepare bowl: Wipe mixing bowl and beaters with lemon juice or vinegar to remove any grease. Dry completely.
3. Beat egg whites: Using an electric mixer, beat egg whites and cream of tartar on medium speed until foamy.
4. Add sugar gradually: With the mixer running, add sugar one tablespoon at a time. Beat until stiff, glossy peaks form (about 8-10 minutes).
5. Add flavoring: Gently fold in vanilla extract and salt until just combined.
6. Fill piping bag: Transfer meringue to piping bag fitted with large round tip (or cut corner of zip-lock bag).
7. Pipe ghosts: On prepared baking sheets, pipe ghost shapes – start with a round base, pull up to create a peak for the head, then add a wavy tail.
8. Add faces: Gently press mini chocolate chips for eyes before baking. You can add mouths now or after baking.
9. Bake low and slow: Bake for 2 hours at 200°F. Turn off the oven and let it cool inside with the door cracked open for 1 hour.
10. Final details: Once completely cool, add mouths with chocolate chips or draw with black gel. Dust with pearl dust if desired.

Tips for Perfect Ghost Meringue Cookies

• Room Temperature Eggs: Leave eggs out for two hours before starting. Cold whites won’t whip to full volume potential.
• Clean Everything: Any fat residue prevents proper whipping completely. Wipe bowl and beaters with lemon juice first.
• Gradual Sugar: Add sugar slowly for a stable meringue structure. Dumping all at once creates grainy, weak peaks.
• Stiff Peaks Test: Meringue should stand straight when the beater is lifted. Under-beaten means ghosts spread instead of holding shape.
• Low Temperature: Never exceed 200°F, or the meringues will brown. Patient baking creates white, crispy ghosts perfectly.

Optional Ingredients

• Almond extract instead of vanilla
• Food coloring for pastel ghosts
• Edible glitter for sparkly spirits
• Cocoa powder for chocolate ghosts
• Peppermint extract for a minty flavor
• Freeze-dried fruit powder for color

How to Enjoy Ghost Meringue Cookies

The best way to serve these delicate ghosts involves displaying them on tiered black cake stands where they seem to float at different heights. Arrange them emerging from dry ice fog for a dramatic Halloween effect that makes guests gasp. Individual ghosts in cellophane bags tied with orange ribbon make perfect party favors that everyone appreciates.

Temperature doesn’t affect these cookies since they’re crispy throughout, making them perfect for outdoor parties or warm October days. Some people sandwich two ghosts with chocolate ganache, creating ghost sandwiches. Kids love crushing them over chocolate pudding “graveyard” cups for a crunchy topping that dissolves magically.

For elegant presentations, dust ghosts with edible pearl dust, making them shimmer under lights beautifully. Serve alongside hot chocolate where they can float on top, melting slowly. Create haunted house scenes using ghosts with graham cracker houses and candy decorations for centerpieces that become edible art.

Is Ghost Meringue Cookies Healthy?

These meringue ghosts are surprisingly the healthiest Halloween treat possible, with only 20 calories each and zero fat content. Made primarily from egg white, providing protein and air, they satisfy sweet cravings without guilt. Natural gluten-free and dairy-free properties make them inclusive for various dietary restrictions.

The downside involves pure sugar content with no fiber or significant nutrients beyond protein from eggs. However, their light texture means people eat fewer compared to dense cookies. Best enjoyed as occasional treats, but better than most Halloween candy nutritionally.

8 Variations and Substitutions

Chocolate Ghosts: Add 2 tablespoons of cocoa powder to the meringue. Creates brown ghosts, perfect for variety. Chocolate lovers prefer these versions. Pairs wonderfully with white ghosts displayed.

Vegan Meringues: Use aquafaba (chickpea liquid) instead of eggs. Whips similarly with cream of tartar added. Completely plant-based but identical texture. Modern baking magic really works.

Sugar-Free Spirits: Replace sugar with powdered erythritol completely. Diabetic-friendly ghosts that taste surprisingly good. Texture is slightly different but acceptable. Everyone can enjoy Halloween.

Flavored Ghosts: Add extracts like peppermint, lemon, or rose. Creates a variety pack of ghost flavors. Sophisticated palates appreciate subtle differences. Makes gift boxes special.

Rainbow Ghosts: Divide the meringue, adding different gel colors. Pipe multicolored ghosts for pride celebrations. Instagram loves these colorful spirits. Not traditional but gorgeous.

Mini Ghost Bites: Pipe tiny one-inch ghosts everywhere. Perfect for decorating cakes or cupcakes. Bake for only one hour carefully. Makes about 60 tiny spirits.

Marshmallow Ghosts: Add marshmallow extract for s’mores flavor. Tastes like toasted marshmallows, surprisingly. Camp-themed Halloween parties love these. Kids request repeatedly.

Sparkle Ghosts: Mix edible glitter into meringue before piping. Creates magical glittery ghosts throughout. Extra special for princess Halloween parties. The photos look professionally decorated.

How to Store

Store ghost meringues in airtight containers at room temperature for up to three weeks. A layer of parchment paper prevents ghosts from sticking together. Keep away from any moisture or humidity, which makes them sticky and soft immediately.

Never refrigerate meringues as moisture ruins their crispy texture completely. For longer storage, freeze in rigid containers up to two months, though texture might change slightly. Best stored in a cool, dry pantry where they maintain crispness perfectly until Halloween party time.

Frequently Asked Questions

Why won’t my meringue form peaks? The bowl had grease residue or egg yolk contamination. Even tiny amounts prevent whipping. Start over with clean everything.

My ghosts spread flat – help? Meringue wasn’t beaten to stiff peaks or the oven was too hot. Beat longer and check oven temperature accuracy.

What if it’s humid outside? Wait for a dry day or use a dehumidifier in the kitchen. Humidity is meringue’s worst enemy, unfortunately.

My ghosts turned brown? Oven temperature is too high, even slightly. Use an oven thermometer and never exceed 200°F maximum.

Can I use liquid egg whites? Fresh eggs work better, but carton whites work. Make sure they’re specifically labeled for whipping.

Ghost Meringue Cookies Recipe

Recipe by Wasian CookeryCourse: DessertCuisine: French-AmericanDifficulty: Easy

Servings

30

cookies

Prep time

20

minutes

Cooking time

2

hours 

Total time

2

hours 

20

minutes

These ethereal ghost meringue cookies float onto Halloween dessert tables like sweet little spirits that disappear in your mouth.

Ingredients

• For the Meringue:

• 3 large egg whites, room temperature

• 3/4 cup granulated sugar

• 1/4 teaspoon cream of tartar

• 1/2 teaspoon vanilla extract

• Pinch of salt

• For Decoration:

• Mini chocolate chips (for eyes and mouths)

• Black decorating gel

• Edible pearl dust (optional)

Directions

• Preheat oven: Set to 200°F (95°C). Line two baking sheets with parchment paper.
• Prepare bowl: Wipe mixing bowl and beaters with lemon juice or vinegar to remove any grease. Dry completely.
• Beat egg whites: Using an electric mixer, beat egg whites and cream of tartar on medium speed until foamy.
• Add sugar gradually: With mixer running, add sugar one tablespoon at a time. Beat until stiff, glossy peaks form (about 8-10 minutes).
• Add flavoring: Gently fold in vanilla extract and salt until just combined.
• Fill piping bag: Transfer meringue to piping bag fitted with large round tip (or cut corner of zip-lock bag).
• Pipe ghosts: On prepared baking sheets, pipe ghost shapes – start with a round base, pull up to create a peak for the head, then add a wavy tail.
• Add faces: Gently press mini chocolate chips for eyes before baking. You can add mouths now or after baking.
• Bake low and slow: Bake for 2 hours at 200°F. Turn off the oven and let it cool inside with the door cracked open for 1 hour.
• Final details: Once completely cool, add mouths with chocolate chips or draw with black gel. Dust with pearl dust if desired.