Print

Ghost Meringue Cookies Recipe with Chocolate Chip Eyes

ghost meringue cookies with chocolate chip eyes - featured image
Print Recipe

These adorable ghost meringue cookies with chocolate chip eyes are light, airy, and naturally gluten-free and dairy-free. Perfect for Halloween parties, they’re easy to make and forgiving of imperfections, with a crispy exterior and marshmallow-like center.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • ¾ cup granulated sugar (170 grams)
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract (pure)
  • Pinch of salt
  • ⅓ cup mini chocolate chips

Instructions

  1. Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper and set aside.
  2. Clean your bowl and beaters thoroughly to remove any grease. Wipe with a paper towel dipped in lemon juice if needed.
  3. Separate your eggs while cold, then let the whites come to room temperature for about 30 minutes.
  4. Add the egg whites and cream of tartar to your bowl. Beat on medium speed until frothy, about 1-2 minutes.
  5. Gradually add the sugar one tablespoon at a time with the mixer running on medium-high, taking about 3-4 minutes.
  6. Continue beating until stiff, glossy peaks form, about 5-7 minutes total. The meringue should feel smooth when rubbed between fingers.
  7. Add the vanilla and salt, beat for another 30 seconds until incorporated.
  8. Gently fold in the mini chocolate chips with a rubber spatula, about 10-15 folds.
  9. Transfer the meringue to a piping bag fitted with a large round tip or with the end snipped off.
  10. Pipe ghosts onto the prepared baking sheet: pipe a round blob about 1½ inches wide, then pull up slightly to create a small peak. Leave 1 inch between ghosts.
  11. Press extra chocolate chips into each ghost’s face for eyes if needed, slightly angled for personality.
  12. Bake for 90 minutes. The meringues should be dry to the touch and easily peel off the parchment.
  13. Turn off the oven and leave the ghosts inside to cool completely, at least 1 hour or overnight.
  14. Remove from the oven and let cool completely on the baking sheet. They should lift off easily.

Notes

Don’t make these on a humid day as meringue absorbs moisture. Use room temperature egg whites for best volume. If meringue feels gritty, keep beating until smooth. Let ghosts cool completely in the turned-off oven to prevent cracking. Store in an airtight container at room temperature for up to 2 weeks. Re-crisp in a 200°F oven for 10-15 minutes if they lose crunch.

Nutrition

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

Find it online: https://merrymorsel.com/ghost-meringue-cookies-recipe-with-chocolate-chip-eyes/