Halloween is hands down my favourite holiday of the year. Candy, costumes, and all things spooky, I start getting in the Halloween spirit the second Labour Day Weekend hits! We’re already experimenting with Halloween recipes and first up are these Ghost Meringues, a super simple and airy Halloween cookie that disappears when you bite into them!
Meringues are all about patience. You really need to let your egg whites get to the right “formed peak” stage in order to get a successful cookie. I’ve shared step-by-step pictures to show you exactly what that stage looks like so you can confidently attempt your own ghost cookies. You also want to ensure that your kitchen is well-ventilated and not humid, which should be no problem in the fall.
Also, you want super fresh eggs – not only will they perform better in this recipe but with eggs being one of the main ingredients you do not want to ruin all of your effort with old eggs.
If cream of tartar seems like a weird ingredient to purchase you might want to check out some of our homemade play dough recipes – we use cream of tartar often in them! I purchase it at bulk stores rather than paying for those expensive little bottles.
Meringues are a crispy, sweet cookie that completely melt in your mouth – which seemed perfect for a ghost theme to me!
We’ll be serving these ghost meringues at our Haunted Mansion party this Halloween – do you have any spooky plans for Halloween?
Check out our quick video for how to make these Ghost Meringue Cookies and then don’t forget to scroll down to grab the free printable recipe:
How to Make Ghost Meringue Cookies
First, gather your ingredients:
Preheat the oven to 225 degrees
With a mixer, beat the egg whites and cream of tarter.
Mix on medium speed until soft peaks form and then increase to faster speed.
Alternating between the sugar and powder sugar, add in 1 Tablespoon at a time until stiff peaks form.
Add in the vanilla
Using a pastry bag with a circle tip, pipe on the meringues onto a baking sheet starting with a big dollop and then a smaller one.
Bake for 1 hour and 20 minutes.
Once cooled, use black gel for the eyes and mouth.
Let dry completely before storing or serving.
Kitchen Tools Used for this Recipe:
These meringue ghost cookies are super easy to make – are you going to give them a try?