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Best Easy Ghost Meringue Cookies with Chocolate Chip Eyes

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These ghost meringue cookies with chocolate chip eyes are light, crispy, and melt in your mouth. They’re simple to make with just a few ingredients, naturally gluten-free and dairy-free, and perfect for Halloween parties or spooky treats.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 cup (about 60g) mini chocolate chips
  • Optional: Gel food coloring

Instructions

  1. Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Make sure your bowl and whisk attachment are completely clean and dry. Crack your eggs carefully, separating one at a time into a small bowl before adding to the main bowl.
  3. Beat the egg whites on medium speed until frothy and bubbly, about 1-2 minutes. Sprinkle cream of tartar over the frothy whites and continue beating.
  4. With the mixer running on medium-high, add the sugar one tablespoon at a time. Keep beating until the mixture turns glossy and forms stiff peaks, about 6-8 minutes total. The meringue should stand up straight without drooping and feel smooth between your fingers.
  5. Pour in the vanilla extract and beat for another 30 seconds until combined. The mixture should look thick, glossy, and almost marshmallow-like.
  6. Transfer the meringue to a piping bag fitted with a large round tip. Hold the bag straight up and pipe a blob about 1.5 inches wide and 2 inches tall. Start piping in a spiral from the bottom up, then pull straight up to create a little peak on top.
  7. While the meringue is still wet, gently press two mini chocolate chips into each ghost for eyes, placing them close together near the top.
  8. Place the baking sheet in the preheated oven and bake for 1 hour to 1 hour 15 minutes. The meringues should be dry to the touch and easily lift off the parchment paper without browning.
  9. Turn off the oven and leave the meringues inside with the door slightly ajar for another 30-60 minutes to dry out completely.
  10. Let them cool on the baking sheet for about 10 minutes before serving.

Notes

Humidity is the enemy of meringues—save this recipe for a dry day. Don’t overbake; the goal is dry, not brown. Press chocolate chips gently but firmly to avoid cracking. These cookies actually get better after a day or two. Store in an airtight container at room temperature for up to a week. Do not refrigerate. If they lose crispness, reheat in a 200°F oven for 10-15 minutes.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, chocolate chip eyes, gluten-free Halloween treats, easy Halloween dessert

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