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Homemade ghost meringue cookies with crisp white piped bodies and simple chocolate faces arranged for an easy Halloween treat.

Airy Ghost Meringue Cookies

Light and crispy ghost meringue cookies made with fluffy vanilla meringue and simple chocolate faces. An adorable make-ahead Halloween treat made with just a few ingredients.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 large egg whites room temperature
  • ¾ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • Tiny pinch fine salt
  • 1 oz 28 g dark or semi-sweet chocolate, melted

Method
 

  1. Preheat oven to 200°F (95°C).
  2. Line a large baking sheet with parchment paper.
  3. Make sure the mixing bowl and beaters are completely clean and grease-free.
  4. Beat egg whites on medium speed until foamy.
  5. Add cream of tartar and salt.
  6. Beat until soft peaks form.
  7. Increase speed to medium-high.
  8. Add sugar one tablespoon at a time while continuously beating.
  9. Add vanilla.
  10. Continue beating until glossy stiff peaks form and the mixture feels mostly smooth.
  11. Transfer meringue to a piping bag fitted with a large round tip.
  12. Pipe approximately 24 tapered ghost shapes onto the parchment.
  13. Bake for about 1 hour 15 minutes.
  14. Turn off the oven and crack the door slightly.
  15. Leave meringues inside for 45–60 minutes.
  16. Remove and cool completely.
  17. Melt the chocolate.
  18. Add small chocolate eyes and optional mouths.
  19. Allow chocolate to set.
  20. Store in an airtight container.

Notes

Make sure no egg yolk gets into the whites. Add sugar gradually rather than all at once. The finished meringue should hold stiff peaks before piping. Keep the oven temperature low to prevent browning. Let the cookies cool gradually to minimize cracks. Never refrigerate finished meringues because moisture can make them sticky.