Ghost Meringue Cookies Recipe
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This ghost meringue cookies recipe makes the most spooktacular treat of the season! These meringue cookies are crisp, sweet, and as light as can be.
If you need a Halloween-inspired treat, check out this ghost meringue cookies recipe. It takes a basic meringue recipe but goes to the next level, as you pipe the meringue into the shape of ghosts! Add some chocolate chip eyes and you have a spooktacular cookie your kids will love.
I love making this meringue cookies recipe, as they’re crisp, light and so deliciously sweet. While meringue can be tricky to make, follow the below step-by-step instructions and you’ll be a pro in no time. You can also use this recipe to make meringue cookies of any shape and size. Maybe some festive cookies for the holidays?
Speaking of meringue cookie recipes, check out my chocolate chip meringue cookies and star meringue cookies.
Preheat the oven to 200° F.
Prepare your egg whites (eggs should be at room temperature). Separating the egg yolk from the white. Make sure no yolk sneaks in there or the meringue won’t turn out.
Line two cookie sheets with parchment paper or spray your cookie sheet with vegetable oil.
In a medium mixing bowl, beat the egg whites using a stand mixer until they bubble up.
Add the cream of tartar and almond extract (optional) to the whipped egg whites.
Continue beating the at medium speed until those little soft peaks form. See above
While continuing to beat the mix, gradually add in the sugar, beat until smooth and stiff glossy peaks form (similar to the meringue in this recipe).
To make the ghosts, use a piping bag with a round tip or don’t be fancy and just use a zip-lock plastic bag and cut the tip off a corner to squeeze out the meringue.
Fill the bag with the meringue and make yourself a ghost by gently squeezing the meringue out of the bag in one continuous motion onto the parchment paper. Tap into your inner artist and do this fast so the meringue stays the right consistency. You can do this any way you like, or make anything you like.
How I made my ghosts
Started with a round blob of meringue for the cute little head. Then, I formed the arms by moving the bag left to right, forming the arms. I then went down with the bag on an angle to make the body of the ghost.
Add in chocolate chips for the eyes.
Place the baking sheet of ghosts in your oven and bake at 200 degrees F for 2 hours.
Let them cool on the cookie sheets and then transfer to a wire rack.
Put them on a plate to serve or store in an airtight container.
Storage
Store your leftover meringue cookies in an airtight container either at room temperature or in the fridge for up to 3 days.
Recipe Notes
- Instead of cream of tartar, use a few drops of lemon juice or white vinegar.
- Substitute the almond extract for vanilla extract, rosewater, lemon extract, or even orange blossom water. You could even use peppermint extract for a minty Christmas treat.
- Another option is adding a teaspoon of food coloring to your meringue mixture.
- You could also pipe your meringue cookies upwards into the shape of ghosts as well. Using a circular motion, pipe 2-inch high mounds instead and still add the chocolate chip eyes!
- If you’re opting not to make ghost meringue cookies, you can use different shaped piping bag tips (like a star tip) to make some fun-shaped cookies!
Recipe FAQs
Why won’t my meringue stiffen?
When making this meringue cookie recipe, the key is to gradually add in the sugar (like a spoonful at a time). If you add it in too early, your meringue won’t be fluffy enough. On the other hand, if you add it too late your sugar won’t dissolve and if you add it too fast your meringue won’t get those stiff peaks we need. Practice makes perfect! It’s also important to ensure your equipment is 100% free of fat traces.
What else can I make with this meringue cookies recipe?
Follow the instructions to make the perfect meringue, but instead of shaping the meringue into cookies, do this instead:
- Pipe the meringue into a nest shape and once baked, fill it with lemon curd, berries, or a scoop of your favorite ice cream.
- Use the meringue as a topping on lemon meringue pie or baked Alaska.
- Make delicious Swiss meringue buttercream frosting.
Once you master your meringue, check out these recipes:
Easy Homemade Banana Pudding with Meringue Topping
Coconut Meringue Pie (My Favorite)
Lemon Meringue Pie With Cookie Crumb Crust
Servings: 0 18-24 ghosts
Ingredients
- 2 large egg whites (at room temperature)
- 1/4 tsp cream of tartar
- 1/4 tsp almond extract (optional but I add it for extra flavor)
- 1/2 cup sugar
- some mini chocolate chips, about 48
Instructions
- Preheat the oven to 200° F. Line two cookie sheets with parchment paper or spray your cookie sheet with vegetable oil.
- In a medium bowl, beat the egg whites until they bubble up. Add the cream of tartar and almond extract (optional). 2 large egg whites (at room temperature), 1/4 tsp cream of tartar, 1/4 tsp almond extract (optional but I add it for extra flavor), 1/2 cup sugar
- Continue beating the meringue batter at medium speed until soft peaks form. While continuing to beat the mix, gradually add in the sugar, beat until smooth and stiff peaks form.
How to Make the Ghosts
- To make the ghosts, use a piping bag with a round tip or don't be fancy and just use a zip-lock plastic bag and cut the tip off a corner to squeeze out the meringue.
- Fill the bag with the meringue and create the ghost in one continuous motion by gently squeezing the meringue out of the bag onto the prepared baking sheet. Do this fast so the meringue stays the right consistency. You can do this any way you like, or make anything you like.
- Started with a round blob of meringue for the head. Then, I formed the arms by moving the bag left and then the right, forming the arms. I then went down with the bag on an angle to make the body of the ghost. Add in chocolate chips for the eyes.some mini chocolate chips, about 48
- Place the tray of ghosts in the oven and bake at 200 degrees F for 2 hours.
- Let them cool on the cookie sheets. Put them on a plate to serve, or store in an airtight container.
Tried this recipe?Mention @southernplate or tag #southernplate!
Ingredients
- 2 large egg whites (at room temperature)
- 1/4 tsp cream of tartar
- 1/4 tsp almond extract (optional but I add it for extra flavor)
- 1/2 cup sugar
- some mini chocolate chips, about 48
Instructions
- Preheat the oven to 200° F. Line two cookie sheets with parchment paper or spray your cookie sheet with vegetable oil.
- In a medium bowl, beat the egg whites until they bubble up. Add the cream of tartar and almond extract (optional).2 large egg whites (at room temperature), 1/4 tsp cream of tartar, 1/4 tsp almond extract (optional but I add it for extra flavor), 1/2 cup sugar
- Continue beating the meringue batter at medium speed until soft peaks form. While continuing to beat the mix, gradually add in the sugar, beat until smooth and stiff peaks form.
How to Make the Ghosts
- To make the ghosts, use a piping bag with a round tip or don't be fancy and just use a zip-lock plastic bag and cut the tip off a corner to squeeze out the meringue.
- Fill the bag with the meringue and create the ghost in one continuous motion by gently squeezing the meringue out of the bag onto the prepared baking sheet. Do this fast so the meringue stays the right consistency. You can do this any way you like, or make anything you like.
- Started with a round blob of meringue for the head. Then, I formed the arms by moving the bag left and then the right, forming the arms. I then went down with the bag on an angle to make the body of the ghost. Add in chocolate chips for the eyes.some mini chocolate chips, about 48
- Place the tray of ghosts in the oven and bake at 200 degrees F for 2 hours.
- Let them cool on the cookie sheets. Put them on a plate to serve, or store in an airtight container.
