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3-Ingredient Easy Ghost Meringue Cookies Recipe

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These adorable ghost meringue cookies are crisp on the outside, airy on the inside, and melt on your tongue like a sugary cloud. Made with just 3 ingredients, they’re naturally gluten-free and low-fat, perfect for Halloween treats.

Ingredients

Scale
  • 3 large egg whites (room temperature)
  • ¾ cup (150g) granulated white sugar
  • 1 teaspoon vanilla extract (or clear vanilla for pure white ghosts)
  • ¼ teaspoon cream of tartar (optional, but recommended)
  • Mini chocolate chips or black gel food coloring (optional, for faces)

Instructions

  1. Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper and set aside.
  2. Make sure your bowl and whisk attachment are spotless. Separate your eggs carefully—no yolk allowed. Let the whites sit at room temperature for 30 minutes.
  3. Beat the egg whites on medium speed until they become frothy and bubbly—about 1 minute. If using cream of tartar, add it now.
  4. With the mixer running on medium-high, add the sugar one tablespoon at a time over 2-3 minutes.
  5. Once all the sugar is added, increase the speed to high and whip for 5-7 minutes until stiff, glossy peaks form. Add the vanilla extract in the last minute of whipping.
  6. Test your meringue by rubbing a small amount between your thumb and forefinger. If it feels smooth, you’re done. If it’s grainy, keep whipping.
  7. Spoon the meringue into a piping bag or zip-top bag. If using a zip-top bag, snip off about ¼ inch from one corner.
  8. Pipe your ghosts: Hold the bag perpendicular to the baking sheet. Pipe a small mound of meringue, about 1½ inches wide. Pull the bag straight up to create a tall peak. Gently wiggle the bag to create a slightly wavy shape. Leave about 1 inch between each ghost.
  9. If using mini chocolate chips, gently press two for eyes and one for a mouth into each ghost. If using black gel food coloring, wait until the ghosts are baked and cooled.
  10. Bake for 1½ to 2 hours. They’re done when they feel dry and firm to the touch and lift easily off the parchment paper.
  11. Turn off the oven and leave the meringues inside with the door slightly ajar for another 30 minutes. Then transfer them to a wire rack to cool completely.
  12. Store in an airtight container at room temperature. Do not refrigerate.

Notes

Humidity is your enemy—wait for a dry day to make meringues. Don’t over-whip the egg whites; if they look grainy and separate, start over. Use an oven thermometer to ensure accurate temperature. Pipe in batches to prevent deflation. Test for doneness by lifting one off the parchment—if it comes off cleanly and feels dry, it’s ready.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, 3-ingredient cookies, gluten-free cookies, low-fat cookies, meringue ghosts, easy Halloween treat

Find it online: https://sagestirs.com/3-ingredient-easy-ghost-meringue-cookies-recipe/