Whether you are looking for an easy Halloween treat to bring to a party or a fun snack to make with the kids, these Meringue Ghost Cookies are as tasty as they are fun to make!
There are a few basic kitchen tools that you will need to gather to make creating these treats as easy and effective as possible. The first is an electric mixer – this is not a recipe that you will want to try and beat by hand! You will also want to find a pastry bag to pipe the ghosts with as well as parchment paper to line your cookie sheets with. Pull out a large bowl to mix everything together, a toothpick for creating the face and an airtight container to store them in once you’re done.
If you have all the necessary tools, you’ll then want to gather the few ingredients needed for this simple recipe. You will want to collect 2 room temperature egg whites (cold eggs will not whip as well), lemon juice, granulated sugar and chocolate chips and preheat the oven to 225 degrees Fahrenheit. To make the ghost meringue cookies, place egg whites and lemon juice into the bowl of a stand mixer with the whisk attached. (You can use a hand mixer with a whisk attachment as well.) Beat at medium speed until light and foamy.
Next, slowly add the sugar, about a teaspoon at a time, as the mixture continues to whisk. Pause the mixer when soft peaks begin to develop and scrape down the sides. Return to whisking at medium speed and continue beating until the mixture holds the shape in stiff peaks when the whisk is inverted. This may take 10 minutes or longer depending on the temperature of the egg whites and/or the humidity in your home. Be patient. Whisking at a high speed will cause the ghost meringues to develop large air bubbles and/or to crack when baked.
Transfer the meringue mixture to a piping bag. Cut the end of the tip and press the meringue onto the parchment paper covered baking sheet. To make a ghostly shape, apply even pressure as you pull upwards and release the pressure at the top. This might take a bit of practice. Bake for 50 to 60 minutes. Check the meringues. They should be very dry and not sticky. Turn off the oven and keep the meringues in the oven with the oven door closed for an additional 50 to 60 minutes. When done, remove the meringues from the oven and allow to cool completely.
Microwave the miniature chocolate chip in a small bowl, stirring every 15-seconds. For best results, avoid overheating as the chocolate will seize into a clump. Using a toothpick, decorate the meringues with dots for eyes and mouths. If you don’t have chocolate to melt, black icing or an edible pen can also be used.
For some variation, use mini chocolate chip eyes to create the face or add a flavoring like vanilla extract to the meringue mixture.
As long as you watch kids around the mixer, hot oven and hot melted chocolate, this is a fun way to create some fun Halloween memories with kids and create a boo-rriffic Halloween treat! These little meringue ghosts will fast become one of your favorite Halloween recipes.
Meringue Ghost Cookies
- 2 Eggs, Whites Only
- 1/4 Tsp Fresh Lemon Juice
- 1/2 Cup Granulated Sugar
- 2 Tsp Chocolate Chip Morsels
- Preheat the oven to 225 degrees. Prepare a baking sheet with parchment paper.
- Place egg whites and lemon juice into the bowl of a stand mixer with the whisk attached. Beat at medium speed until light and foamy.
- Slowly add the sugar, about a teaspoon at a time, as the mixture continues to whisk.
- Transfer the meringue to a piping bag. Cut the end of the tip and press the meringue on to the parchment paper.
- Bake for 50 to 60 minutes. Check the meringues. They should be very dry and not sticky. Turn off the oven and keep the meringues in the oven with the door closed for an additional 50 to 60 minutes.
- When done, remove the meringues from the oven and allow to cool completely.
- Microwave the chocolate morsels stirring every 15-seconds. Avoid overheating as the chocolate will seize into a clump.
- Using a toothpick, decorate the meringues with dots for eyes and mouths.