Easy Ghost Meringue Cookies: Best No-Bake Halloween Treat
These easy ghost meringue cookies are crisp, light, and eerily perfect for Halloween parties. Made with simple ingredients and no complicated techniques, they look like a showstopper but are almost embarrassingly simple to make.
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Total Time: 1 hour 30 minutes (plus cooling time)
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 large egg whites (room temperature)
- ¾ cup granulated sugar (150 grams)
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate chips (about 40 grams)
- Optional: pink gel food coloring
Instructions
- Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper and set it aside.
- Clean your bowl and whisk attachment thoroughly to remove any grease or yolk.
- Add the room temperature egg whites to the bowl. Start mixing on medium-low speed until they become frothy and bubbly—about 1 minute.
- Add the cream of tartar. Continue mixing on medium speed until soft peaks form—about 3-4 minutes.
- Start adding the sugar, one tablespoon at a time, mixing for 15 seconds between each addition. The mixture will start to look glossy and thick.
- Add the vanilla extract. Increase the speed to medium-high and whip until stiff, glossy peaks form—about 6-8 minutes total. The meringue should feel smooth between your fingers.
- Transfer the meringue to a piping bag fitted with a round tip. Fill it about halfway.
- Pipe ghost shapes onto the prepared baking sheet. Hold the piping bag straight up and down, squeeze gently to create a round base, then lift the bag straight up as you squeeze to create a tall, wobbly shape. Release pressure and pull away to create a little peak on top. Space them about 2 inches apart.
- Gently press two mini chocolate chips into each ghost for eyes. Optionally, add a tiny dot of pink food coloring for cheeks using a toothpick.
- Bake for 60-75 minutes, until the meringues are dry to the touch and easily lift off the parchment.
- Turn off the oven and leave the ghosts inside to cool completely—at least 1 hour or overnight.
Notes
Make these on a dry day to avoid sticky meringue. If it’s humid, leave the ghosts in the turned-off oven overnight to dry out completely. Store in an airtight container at room temperature for up to two weeks. Do not refrigerate.
Nutrition
- Serving Size: 1 ghost
- Calories: 35
- Sugar: 7
- Sodium: 10
- Fat: 0.5
- Carbohydrates: 7
- Protein: 0.5
Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, no-bake Halloween treat, easy ghost cookies