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Kid-Approved Ghost Meringue Cookie Pops: Easy Halloween Treat

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These light and airy ghost-shaped meringue pops are a fun, festive Halloween treat that kids and adults love. Made with simple pantry staples, they are crisp on the outside with a tiny bit of chew in the middle and look adorable on a stick.

Ingredients

Scale
  • 3 large egg whites (room temperature)
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 1/4 cup mini chocolate chips (for eyes)
  • Lollipop sticks (6-inch size)

Instructions

  1. Preheat your oven to 200°F (93°C). Line a large baking sheet with parchment paper.
  2. Place lollipop sticks on the parchment paper, about 2 inches apart. You will pipe the meringue directly onto the end of each stick.
  3. In a completely clean, dry mixing bowl, combine the room temperature egg whites and cream of tartar. Beat on medium speed until frothy and bubbly, about 1-2 minutes.
  4. With the mixer running on medium-low, add the sugar one tablespoon at a time, letting each addition incorporate fully before adding the next.
  5. Once all sugar is added, increase speed to medium-high and beat until stiff, glossy peaks form, about 5-7 minutes. The meringue should feel smooth and not grainy.
  6. Sprinkle the cornstarch over the meringue and add the vanilla extract. Beat on low speed for 10-15 seconds until combined. Do not overmix.
  7. Transfer the meringue to a piping bag fitted with a round tip (or a zip-top bag with a corner snipped off).
  8. Pipe a dollop of meringue onto the end of each lollipop stick, shaping it wider at the bottom and tapered at the top like a classic ghost. Leave about 1 inch between each ghost.
  9. Immediately press two mini chocolate chips into each ghost for eyes.
  10. Bake for 1 hour and 30 minutes. Do not open the oven door during baking. After 90 minutes, turn off the oven and leave the meringues inside to cool completely, at least 1 hour or overnight.
  11. Once the oven is completely cool, remove the meringues. They should lift easily off the parchment paper. Let cool completely on the baking sheet before serving.

Notes

Room temperature eggs are essential for proper whipping. Humidity can affect the texture; make on a dry day if possible. Do not open the oven door during baking. For best results, let meringues cool completely in the turned-off oven. Store in an airtight container at room temperature for up to 5 days. Do not refrigerate.

Nutrition

Keywords: Halloween treats, meringue cookies, ghost cookies, easy Halloween dessert, kid-friendly Halloween, meringue pops, ghost meringue

Find it online: https://evabake.com/kid-approved-ghost-meringue-cookie-pops-easy-halloween-treat/