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Cozy Ghost Meringue Cookies with Chocolate Chip Eyes

ghost meringue cookies - featured image
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These adorable ghost meringue cookies are light, airy, and feature chocolate chip eyes for a cute Halloween treat. Made with simple ingredients, they’re easy to prepare and perfect for parties or festive snacking.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon cream of tartar (or 1/2 teaspoon lemon juice)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/3 cup mini chocolate chips
  • Optional: 1 tablespoon cocoa powder

Instructions

  1. Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper.
  2. Separate eggs while cold; let egg whites sit at room temperature for about 15 minutes.
  3. In a clean, dry mixing bowl, combine egg whites, cream of tartar (or lemon juice), and salt. Beat on medium speed until frothy and bubbly, about 30-45 seconds.
  4. With mixer running on medium-high, add sugar one tablespoon at a time, waiting about 10 seconds between each addition (about 3-4 minutes total).
  5. Increase speed to high and beat until stiff, glossy peaks form, about 3-5 minutes. The mixture should be thick and marshmallowy.
  6. Add vanilla extract and beat on high for another 30 seconds until glossy and stable.
  7. Spoon meringue into a piping bag or zip-top bag. If using a zip-top bag, snip about 1/2 inch off one corner.
  8. Pipe ghosts onto the parchment: hold bag straight up, squeeze out a 2-inch wide mound, then pull straight up to create a peak. Space about 1 inch apart.
  9. Wet your fingertip with water and gently smooth any sharp points or rough edges on the ghosts.
  10. Gently press two mini chocolate chips into each ghost for eyes, positioning them close together for a cute expression.
  11. Bake for 2 to 2.5 hours, until meringues are dry to the touch and lift easily off the parchment. They should not brown.
  12. Turn off oven and leave ghosts inside with door slightly ajar for 30 minutes. Then transfer to a wire rack to cool completely.

Notes

For best results, ensure egg whites are at room temperature and bowl is completely clean and grease-free. On humid days, add extra baking time. Ghosts can be stored in an airtight container at room temperature for up to 2 weeks, or frozen for up to 3 months. Do not refrigerate.

Nutrition

Keywords: Halloween cookies, meringue cookies, ghost cookies, easy Halloween treat, chocolate chip meringue

Find it online: https://dinadishes.com/cozy-ghost-meringue-cookies-with-chocolate-chip-eyes-easy-halloween-treat/