Spooky Ghost Meringue Cookie Recipe
Spooky Ghost Meringue Cookie Recipe – totally fun and simple to make, these ghosts are great for Halloween! The icing faces add the perfect touch to these spooky treats.
Inspired by these Meringue Grinch Pops, these cookies are sure to delight! Delicious spooky ghost meringues, topped with black icing faces and dusted with powdered sugar.
Too busy to make this right away? Pin it for later! Pin this easy recipe to your favorite board on Pinterest and it will be waiting there when you’re ready.
Looking for more Halloween fun food ideas?! Check out…
Why use meringue?
Meringue is super easy to prepare and bake and is simple to add extract and color to. As a busy mom, I like to find quick recipes like this for the holiday season.
This holiday cookie recipe is so much fun for kids of all ages to make and take to holiday parties or events. These spooky ghost cookies look amazing on a trick or treat platter.
I love, love, love how these darling meringue ghosts turned out! They would be fun to pack up individually, wrap with a bit of baker’s twine and gift to friends and family.
How to make Meringue Ghosts:
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Ingredients:
- 3 large egg whites, room temperature
- ¾ cup superfine sugar
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
- pinch of salt
- 1 tube black icing sugar, prepared
- Powdered sugar
Tip: blend regular white sugar in a food processor to create superfine sugar for this recipe if needed.
Directions:
1. Preheat the oven to 200 degrees F.
2. Line a baking sheet with parchment paper.
3. Place egg whites and salt in the stand mixer and mix at medium speed until frothy.
4. Add cream of tartar and mix at medium high speed.
5. Beat in sugar, 1 tbsp at a time. Tip: this step is very important, do not add all the sugar at one time, add it in slowly.
6. Add in vanilla extract and mix.
The meringue will start to become stiff with peaks. To check if it is ready, roll a pinch of the meringue mixture between your thumb and finger and feel for any gritty sugar. If there is any present, continue to beat the meringue until it is gone and stiff peaks form.
7. Prep a large piping bag by snipping the end and inserting a large round piping tip. Fold the pastry bag over and place inside of a glass or jar. Fill the bag with the meringue.
Tip: I like to use a 1A piping tip to get the best ghost shape.
8. Squeeze out any air bubbles and twist the top of the bag.
9. Hold the pastry bag straight up and down on the pastry sheet and swirl it around from the center in a circular motion, gently pulling away when you have reached your desired height and size. Create a ghost shape by moving the piping bag, not the cookie tray.
Meringue tip:
Meringues don’t spread however, you don’t want to place them too close as they need proper air flow during baking and dry time.
10. Bake for 1 hour and let stand as the oven cools to dry 2 hours or over night. Alternatively you can move the festive cookies to wire racks to cool.
11. For decorating pipe faces onto the cookies with black icing.
12. The final step is to dust with caster sugar if desired.
These will keep for a few days and are pretty good frozen. Store them in a non humid area as they will absorb the moisture and be less crisp…but still a delicious treat!
How to store these meringue treats:
Store these sweet treats in a large freezer bag or airtight container for a week or in the freezer for up to three months. They are a fun addition to a holiday cookie exchange!
How fun are these spooky ghost meringue cookies?!
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Some of my kitchen essentials:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
If you love this Spooky Ghost Merigue recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
Spooky Ghost Meringue Cookie Recipe
Ingredients
- 3 large egg whites room temperature
- ¾ cup superfine sugar
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
- pinch of salt
- 1 tube black icing sugar prepared
- Powdered sugar
Instructions
- 1. Preheat the oven to 200 degrees F.
- 2. Line a baking sheet with parchment paper.
- 3. Place egg whites and salt in the stand mixer and mix at medium speed until frothy.
- 4. Add cream of tartar and mix at medium high speed.
- 5. Beat in sugar, 1 tbsp at a time. Tip: this step is very important, do not add all the sugar at one time, add it in slowly.
- 6. Add in vanilla extract and mix.
- The meringue will start to become stiff with peaks. To check if it is ready, roll a pinch of the meringue mixture between your thumb and finger and feel for any gritty sugar. If there is any present, continue to beat the meringue until it is gone and stiff peaks form.
- 7. Prep a large piping bag by snipping the end and inserting a large round piping tip. Fold the pastry bag over and place inside of a glass or jar. Fill the bag with the meringue.
- Tip: I like to use a 1A piping tip to get the best ghost shape.
- 8. Squeeze out any air bubbles and twist the top of the bag.
- 9. Hold the pastry bag straight up and down on the pastry sheet and swirl it around from the center in a circular motion, gently pulling away when you have reached your desired height and size. Create a ghost shape by moving the piping bag, not the cookie tray.
Meringue tip:
- Meringues don't spread however, you don't want to place them too close as they need proper air flow during baking and dry time.
- 10. Bake for 1 hour and let stand as the oven cools to dry 2 hours or over night. Alternatively you can move the festive cookies to wire racks to cool.
- 11. For decorating pipe faces onto the cookies with black icing.
- 12. The final step is to dust with caster sugar if desired.
Nutrition
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