Crispy Ghost Meringue Cookies: Easy Halloween Treats
These crispy ghost meringue cookies with chocolate chip eyes are a playful, naturally gluten-free Halloween treat. With simple ingredients and a low-temperature baking method, they offer a delicate, airy texture that melts in your mouth.
- Prep Time: 20 minutes
- Cook Time: 2-3 hours
- Total Time: 2 hours 20 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Cuisine: American
Ingredients
- Large egg whites, room temperature
- Cream of tartar
- Granulated sugar
- Pure vanilla extract
- Mini semi-sweet chocolate chips
Instructions
- Preheat oven to 200°F (95°C). Line baking sheets with parchment paper.
- In a clean, grease-free bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
- Slowly add granulated sugar, one tablespoon at a time, while beating on medium-high speed. Increase to high speed and beat until stiff, glossy peaks form.
- Gently fold in vanilla extract with a spatula.
- Pipe meringue into ghost shapes onto prepared baking sheets, leaving space between cookies.
- Bake for 1 hour.
- Remove from oven, place two mini chocolate chips on each cookie for eyes, and return to oven.
- Bake for another 1-2 hours until completely dry and crisp.
- Turn off oven and leave cookies inside with the door slightly ajar for 1 hour to cool and dry further.
Notes
Ensure mixing bowl is completely clean and grease-free. Room temperature egg whites whip better. Meringue is hygroscopic, so store in an airtight container away from humidity. Do not refrigerate.
Nutrition
- Serving Size: 1 cookie
- Calories: 18
- Sugar: 3
- Carbohydrates: 3.5
- Protein: 0.5
Keywords: Halloween, meringue, cookies, gluten-free, vegan option, easy baking, spooky treats, chocolate chip eyes