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Light Ghost Meringue Cookies with Easy Chocolate Chip Eyes

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Light, airy meringue cookies shaped like ghosts with mini chocolate chip eyes. A quick and easy Halloween treat made with just four simple ingredients, perfect for last-minute parties or festive baking.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (45 grams) mini chocolate chips, plus extra for decorating
  • 1/4 teaspoon cream of tartar (optional but recommended)
  • A tiny pinch of salt

Instructions

  1. Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Separate the eggs carefully, ensuring no yolk gets into the whites. Let the egg whites sit at room temperature for about 10 minutes.
  3. Add the cream of tartar and salt to the egg whites. Begin whipping on medium speed until frothy and bubbly—about 1 minute.
  4. With the mixer running, add the sugar one tablespoon at a time. Continue whipping on medium-high speed.
  5. Whip for about 5-7 minutes total until stiff, glossy peaks form. The mixture should be thick and white.
  6. Beat in the vanilla extract on low speed, just until combined.
  7. Fit a piping bag with a round tip or snip the corner of a zip-top bag. Fill the bag with the meringue mixture.
  8. Pipe small ghost shapes onto the prepared baking sheet: start with a round base, then pull upward to create a little peak for the head. Make them about 2 inches tall and 1½ inches wide, leaving about 1 inch between each.
  9. Gently press two mini chocolate chips into each ghost for eyes, placing them slightly unevenly for a whimsical look.
  10. Bake for 1 hour to 1 hour 15 minutes, until the cookies are dry to the touch and easily lift off the parchment paper.
  11. Turn off the oven and leave the cookies inside with the door cracked open for about 30 minutes to dry out completely.
  12. Transfer to a cooling rack and cool completely before serving.

Notes

For best results, ensure the bowl and whisk are completely clean and grease-free. Humidity can affect meringue; on humid days, bake a little longer. Store in an airtight container at room temperature for up to 5 days. Do not refrigerate. Freeze for up to 3 months.

Nutrition

Keywords: ghost cookies, meringue cookies, Halloween cookies, easy Halloween treats, light cookies, chocolate chip meringue, spooky cookies, last-minute Halloween

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