Halloween is a holiday made for fun! Make something cute like these Meringue Ghost Cookies–just 5 ingredients–before time gets away!
Have you heard the “news” that Halloween is now the 2nd biggest US holiday? Well per Money Magazine, this is apparently just another widely circulated myth.
But I still think Halloween ranks near the top on fun! I mean when else would you bake something cute and whimsical like these Meringue Ghost Cookies?
I say that now, but when my Sunday blogging buddies decided to make Halloween treats, I was feeling intimidated. Don’t ask me to do something that requires art skills!
But, never fear. As my kids pointed out, ghosts don’t really have a defined shape. A fact google images quickly backed up. While some Meringue Ghost Cookies were more professional, everything looked good.
Count me in!
The recipe has only four ingredients, five if you count a little melted chocolate for decorating. And you don’t need a pastry bag or fancy tip to form them—you can simply scoop the meringue into a zip loc bag and cut off the corner.
I concentrated on piping out a big blob, pulling back slightly, then doing two smaller blobs. Other bakers tried piping circles. But even my worst, formed when I was running out of meringue still looks like a ghost—and has its own special personality.
I even considered doing Meringue Ghost Cookies portraits!
The recipe is small, making about 16 cookies. This is perfect if you are dieting… or intimidated! Otherwise consider doubling it.
Meringue Ghost Cookies
- 2 Egg Whites
- 1/8 teaspoon Cream of Tartar
- 1/2 cup Sugar
- 1/4 teaspoon vanilla
- 1 Tablespoon chocolate chips for decorating
- Preheat oven to 225° F.
- Using an electric mixer, beat the egg whites, cream of tartar and vanilla until foamy. Gradually add the sugar and continue beating until stiff. Meringue should hold a shape well.
- Top a baking sheet with parchment. Fill a piping bag or zip loc bag with the meringue (snip off the corner of the zip loc if using). Pipe out ghost shapes (see note) onto the parchment. Bake for 45 minutes, then turn the oven off and let sit in the closed oven (no peeking) another 45 minutes if possible.
- When meringues are cool, melt the chocolate in the microwave 10-15 seconds at a time, stirring between each burst. Use a clean narrow object (I used a butter plate knife with a narrow, rounded tip) to “paint” chocolate eyes and mouth.
Halloween Party Recipes
- Cream Cheese Wonton Bats by That Recipe
- Easy Mummy Cookies by A Day in the Life on the Farm
- Graveyard Cupcakes by Hezzi-D’s Books and Cooks
- Halloween Rice Krispie Treats by Family Around the Table
- Meringue Ghost Cookies by Art of Natural Living
- Pasta and Eyeballs by Cheese Curd In Paradise
- Essential Oil Recipe for Candles and More
- Kale Tabbouleh from the Pantry