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30-Minute Adorable Ghost Meringue Cookies with Chocolate Eyes

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These adorable ghost meringue cookies with chocolate eyes are light, crisp on the outside, and chewy on the inside. Perfect for Halloween, they’re quick to make with simple ingredients and are a fun project for kids and adults alike.

Ingredients

Scale
  • 3 large egg whites (room temperature)
  • ¾ cup granulated sugar (150g)
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ¼ cup mini chocolate chips (about 45g)
  • Pinch of salt

Instructions

  1. Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper and set it aside.
  2. Separate the eggs while cold, then let the whites sit at room temperature for about 10 minutes.
  3. Add the egg whites and cream of tartar to a clean, dry mixing bowl. Beat on medium speed until soft peaks form, about 2 minutes.
  4. With the mixer running on medium-high, add the sugar one tablespoon at a time. Beat until the mixture is thick, glossy, and holds stiff peaks, about 5-7 minutes total.
  5. Drizzle in the vanilla and add the pinch of salt. Beat for another 30 seconds until combined.
  6. Gently fold in the mini chocolate chips using a rubber spatula. Save about 10 chips for the eyes if desired.
  7. Transfer the meringue to a piping bag fitted with a round tip. Pipe small ghost shapes onto the prepared baking sheet, starting with a small circle for the base and pulling upward to create a rounded head. Pipe two small dots on each side for arms. Leave about 1 inch between ghosts.
  8. Gently press two mini chocolate chips into each ghost for eyes right after piping, while the meringue is still tacky.
  9. Bake for 60-75 minutes until the ghosts are dry to the touch and easily lift off the parchment.
  10. Turn off the oven and leave the meringues inside with the door slightly ajar for another 30 minutes. Transfer to a wire rack and let cool completely before serving.

Notes

Don’t rush the sugar—add one tablespoon at a time. Avoid making meringue on humid days. For perfectly uniform ghosts, use a piping bag with a round tip. Lopsided ghosts have more charm. Store in an airtight container at room temperature for up to 7 days. Do not refrigerate. Freeze for up to 3 months.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, chocolate eyes, easy Halloween dessert, ghost cookies, meringue ghosts

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