Here we are at the end of Halloween Treats Week and I saved the cutest for last. These Ghost Meringue Cookies are made with swiss meringue and then decorated with melted semi-sweet chocolate.
If you want a cute and spooky treat, this is it for you! For more inspiration, check out my list of The Best Halloween Recipes.
How to Make Ghost Meringue Cookies
You want to make sure that all your equipment is super clean and doesn't have any water whatsoever anywhere — not even a drip.
In a double boiler, stir the egg whites and the sugar over medium heat until the sugar is dissolved.
Immediately remove it from the heat and place it into your stand mixer and whisk until nice and shiny and stiff. Start out slow and then speed up as you go. You can use meringue powder or cream of tarter to ensure your ghosts will be super stiff.
Add in vinegar and cornstarch and fold together with a rubber spatula. Use rubber as this will ensure that you do not break your egg whites. Be gentle when folding together.
Then, add to your piping bag fitted with a 1″ round tip. Pipe the ghosts onto parchment paper. You can do different-sized ghosts.
Bake in a 195-degree oven for 90 minutes. Don't open the door. Once the 90 minutes is done, turn the oven off and crack the door.
Once the meringues have cooled, melt a few chocolate chips in the microwave and decorate your cookies with the end of a tiny paintbrush or a skewer.
Check out these other delicious Halloween Recipes
Ghost Meringue Cookies
These ghost cookies are perfect for Halloween. Easy to make with a perfect Marshmallow flavor.
Ingredients
- 2 egg whites
- 1/2 cup of sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon of cornstarch
- 1/2 teaspoon of white vinegar
- 1/4 cup of semi-sweet chocolate chips
Instructions
- Preheat the oven to 195 degrees. Line a baking sheet with parchment paper.
- Get your piping bag ready and set aside.
- Stir the egg whites together with the sugar over a double boiler on medium heat until the sugar dissolves. This will take about 5-8 minutes.
- Once the sugar dissolves, remove it from the double boiler and add to your stand mixer.
- Start whisking at low speed. Add in the cream of tartar or meringue powder.
- Continue whisking on high until it becomes glossy and you get stiff peaks.
- Fold in the white vinegar and the cornstarch with a rubber spatula.
- Once it is ready, transfer it to the piping bag. Pipe the in different sizes on the parchment paper.
- Bake for 90 minutes making sure to not open the door while it is cooking.
- When it is done baking, open the oven door slightly and let the cookies cool for an hour.
- While the cookies are cooling, melt the chocolate chips. Decorate the cookies using a toothpick or a skewer.
- Store in a cool dry place.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 54Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 1g