These ghost meringue cookies are light, airy, and melt in your mouth with every bite… plus, they’re just too cute to resist!
If you’re looking for a fun, festive treat that’s easy to make and perfect for Halloween, you’re in the right place.
These spooky little sweets were inspired by the Halloween parties we used to throw as kids, where everything had to be fun and just a little bit creepy. Back then, the ghosts were marshmallows, but I wanted something lighter and crispier this time around.
So I gave classic meringues a spooky twist and honestly, I think they turned out even better than the original! They’re just the right mix of sweet, silly, and spooky.
Why Kids Will Love Them
Kids will love ghost meringue cookies because they’re light, sweet, and fun to eat. The cute ghost shapes make them perfect for Halloween, and they melt in your mouth like little clouds.
Plus, they’re bite-sized, easy to hold, and not messy… perfect for little hands and spooky parties!
You’ll Need
Alright, we know the base of these cookies is whipped egg whites—no surprise there. But the real magic is in how you treat them. Using room-temperature egg whites and adding sugar slowly is what gives these ghosts their glossy finish and perfect crisp texture.
And while the eyes are a small detail, they really bring the ghosts to life! You can use mini chocolate chips, black gel, or even edible eyes—whatever you have on hand. Just make sure your meringue is stiff enough to hold its shape, and you’re all set to create the cutest (and tastiest) little ghosts around.
Ingredients:
- 3 large egg whites (room temperature)
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract (optional)
- Mini chocolate chips or black decorating gel (for eyes)
Instructions
- Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy.
- Add the cream of tartar and continue beating. Gradually add the sugar, a tablespoon at a time, while beating on high speed until stiff, glossy peaks form. This can take about 5–7 minutes. Add vanilla if using.
- Spoon the meringue into a piping bag fitted with a large round tip (or use a plastic sandwich bag with the tip cut off).
- Pipe ghost shapes onto the parchment-lined baking sheet by squeezing out a base and pulling up to form a little peak.
- Add mini chocolate chips for eyes, or bake first and dot eyes with black gel after cooling.
- Bake for 1½ to 2 hours, or until the meringues are dry to the touch and easily lift off the paper. Turn off the oven and let them cool inside with the door slightly open for extra crispness.
- Store in an airtight container at room temperature for up to 5 days.
TIP: You can easily add 1–2 teaspoons of unsweetened cocoa powder for a chocolate twist, or a few drops of peppermint extract for a minty version. just fold it in gently after the stiff peaks form.
How to Store
To store ghost meringue cookies, let them cool completely first. Then place them in an airtight container at room temperature. They’ll stay crisp and fresh for up to 5 days.
Avoid storing them in the fridge, as moisture can make them soft and sticky. If it’s humid, add a paper towel to the container to help absorb moisture and keep the cookies crisp.
Simple tips for the best ghost meringue cookies
Make sure your mixing bowl and beaters are completely clean and dry—any grease or moisture can stop the egg whites from whipping properly. Use room temperature egg whites for better volume. Add the sugar slowly, one tablespoon at a time, while beating to help the meringue stay smooth and glossy.
Bake low and slow to dry them out without browning—200°F (95°C) is ideal. Once baked, let them cool in the oven with the door slightly open to keep them crisp. Finally, avoid making them on very humid days, as moisture in the air can make them soft or sticky.