| |

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.

Spooky Ghost Meringue Cookie Recipe

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…

Spooky Ghost Meringue Cookie Recipe

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.

Spooky Ghost Meringue Cookie Recipe

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:

Easy Meringue Grinch Pop Ingredients

This post contains affiliate links.

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.

Easy Meringue Grinch Pop Process

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.

Spooky Ghost Meringue Cookie Recipe Process

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.

Spooky Ghost Meringue Cookie Recipe Process

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.

Spooky Ghost Meringue Cookie Recipe

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!

Spooky Ghost Meringue Cookie Recipe

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!

Spooky Ghost Meringue Cookie Recipe

How fun are these spooky ghost meringue cookies?!

This post contains affiliate links.

Some of my kitchen essentials:

Spooky Ghost Meringue Cookie Recipe

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

Spooky Ghost Meringue Cookie Recipe

Yield: 12
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Spooky Ghost Meringue Recipe - totally fun and simple to make, these ghosts are great for Halloween! The icing faces add the perfect touch to these spooky treats.

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 Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 132Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 25mgCarbohydrates: 33gFiber: 0gSugar: 32gProtein: 1g

All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Halloween Treats

about heather

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

Subscribe
Notify of

0 Comments
Inline Feedbacks
View all comments