Ghost Meringue Cookies That Stay Crisp Overnight
Ghost meringue cookies are crisp, sweet, airy Halloween treats made from whipped egg whites and sugar, piped into little ghosts and dried low and slow so they stay crunchy.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Metal or glass mixing bowl
- Electric mixer (hand mixer or stand mixer)
- Whisk/beaters
- Paper towels
- Vinegar (for wiping bowl/beaters)
- Piping bag
- Large round piping tip
- Zip-top bag (optional substitute for piping bag)
Ingredients
- 2 large egg whites room temperature (about 60–70 g)
- 1/8 tsp cream of tartar about 0.5 g
- 100 g fine granulated sugar about 1/2 cup
- 1 pinch fine salt
- 1/2 tsp vanilla extract about 2.5 ml
- 2–3 Tbsp mini chocolate chips for eyes/mouths (about 30–45 g)
Instructions
- Heat the oven and prep the pans: Set oven to 100°C (200°F). Line 1 large baking sheet with parchment paper (or use two smaller sheets).
- Make your equipment annoyingly clean: Use a metal or glass mixing bowl if possible. Wipe the bowl and whisk/beaters with a little vinegar on a paper towel and let air-dry. Any grease can prevent the meringue from whipping.
- Start whipping the whites: Add the egg whites to the bowl. Beat on medium speed until very foamy.
- Stabilize: Add cream of tartar and the pinch of salt. Keep mixing until soft peaks form (the peak droops when you lift the beater).
- Add sugar slowly: With the mixer on medium-high, add the sugar in a slow stream (or about 1 tablespoon at a time), pausing a few seconds between additions. Rub a little meringue between your fingers; if it feels gritty, keep mixing 1–2 minutes more until smooth.
- Whip to stiff, glossy peaks: Beat until the meringue is thick, shiny, and holds a firm peak. If it starts to look clumpy/dry, it may be slightly overwhipped (it will still pipe but won’t be as smooth).
- Flavor: Beat in the vanilla for a few seconds just to combine.
- Bag it up: Transfer meringue to a piping bag fitted with a large round tip (about 1.5–2 cm / 1/2–3/4 inch). If you don’t have one, use a sturdy zip-top bag and snip about 1.5 cm (1/2 inch) off a corner.
- Pipe ghosts: Hold the bag straight up over the parchment. Pipe a larger mound for the body, then ease pressure and pull up slightly to pipe a smaller mound for the head (like a squat snowman). Keep them on the smaller side for easier drying and fewer cracks.
- Add faces: Press 2 mini chocolate chips into each ghost for eyes (flat side out). Add a third chip for a mouth if desired. Press gently so you don’t collapse the foam.
- Bake low and slow: Bake at 100°C (200°F) for 75–90 minutes, until the meringues feel dry and lift off the parchment without sticking.
- Dry them out in the oven: Turn the oven off, keep the door closed, and leave the tray inside for 60 minutes. If your kitchen is humid, crack the oven door slightly for the last 20 minutes of drying time.
- Cool and store: Cool completely, then store immediately in an airtight container to keep them crisp.
Nutrition
Calories: 120kcalCarbohydrates: 28gProtein: 2gFat: 1gSaturated Fat: 0.5gSodium: 45mgPotassium: 40mgSugar: 27gCalcium: 8mgIron: 0.3mg
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