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Easy Ghost Meringue Cookies with Chocolate Chip Eyes

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These airy, sweet ghost meringue cookies are crisp on the outside with a soft, marshmallowy center. Decorated with chocolate chip eyes, they’re a fun and easy Halloween treat that’s naturally gluten-free.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 cup (45g) mini chocolate chips
  • Pinch of salt

Instructions

  1. Preheat your oven to 200°F (95°C) and line a large baking sheet with parchment paper.
  2. Make sure your mixing bowl and whisk attachment are completely clean and dry.
  3. Place the room temperature egg whites and cream of tartar in the bowl. Start mixing on medium speed until foamy, about 1 to 2 minutes.
  4. Gradually add the sugar, about 1 tablespoon at a time, while the mixer is running on medium-high speed.
  5. Continue beating until stiff peaks form, about 5 to 7 minutes. The meringue should stand up straight without drooping and feel smooth between your fingers.
  6. Add the vanilla extract and a pinch of salt, then beat for another 30 seconds to incorporate.
  7. Gently fold in the mini chocolate chips using a rubber spatula. Be careful not to overmix.
  8. Transfer the meringue to a piping bag fitted with a round tip (or a zip-top bag with a small corner snipped off).
  9. Pipe small ghost shapes onto the prepared baking sheet: squeeze out a round base, then lift up slightly and continue squeezing as you pull upward to create a tall, tapered shape. Leave about an inch of space between each ghost.
  10. Gently press two mini chocolate chips into each ghost for eyes while the meringue is still wet.
  11. Bake for 60 minutes at 200°F. Do not open the oven door during baking.
  12. Turn off the oven and leave the ghosts inside to cool completely, about 1 to 2 hours. They are done when they lift easily off the parchment paper.

Notes

For best results, ensure egg whites are at room temperature and the mixing bowl is completely clean and grease-free. Do not open the oven door during baking. Let the ghosts cool completely in the turned-off oven to prevent cracking and ensure a crisp texture. If the meringue feels gritty, continue beating until smooth. For a vegan version, use 1/2 cup aquafaba instead of egg whites.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, chocolate chip eyes, gluten-free cookies, easy Halloween treat

Find it online: https://cookyep.com/easy-ghost-meringue-cookies-with-chocolate-chip-eyes/