Meringue Ghosts are adorably scary, perfectly sweet Halloween treats! Light as a cloud, fluffy and soft, they’re meringue cookies in the shape of cute little ghosts! This meringue cookie recipe is simple and fun to make, and it’s perfect for Halloween parties.
This recipe requires just a few ingredients and involves just a few steps. It’s a great recipe to make and decorate with the kids!
These scrumptious, cloud-like cookies look just like little ghosts. And when you dot on the chocolate eyes and a little chocolate mouth, they’re downright spooky-cute!
All in all, meringue ghost cookies will take you about an hour and a half to make, plus an hour to cool before serving.
But the extra time spent on them is beyond worth it! Trust me, you’ll agree as soon as you take your first bite.
Other Meringue Recipes
I have easy meringue recipes for other holidays too! For birthdays or a spectacular holiday dessert, there’s an Italian meringue buttercream frosting.
When spring arrives, you can make lemon curd meringue nests – they’re a scrumptious Easter dessert!!
Ingredient Notes and Substitutions
- Egg Whites – There’s actually some debate as to whether it’s best to use super fresh eggs or slightly older eggs to make meringue.
My opinion? Just use the eggs that you have!
- Lemon Juice – Fresh squeezed is always preferred. A citrus juicer will help you get every last drop!
- Sugar – If you can find it, I recommend using “superfine” or “ultra fine” granulated sugar for this meringue cookie recipe.
This is because undissolved sugar weighs down the egg whites, which can make your super cute meringue ghosts droop.
- Chocolate Chips – You can use any type of chocolate you want, because the chips will be melted down for the eyes and mouth on the ghost meringues.
Even a tube of black decorating frosting would work well!
Want to add color to your meringue?
Obviously, white ghosts are traditional, but you can certainly add color to your Halloween cookies.
Just add a tiny bit of food gel coloring (I don’t recommend using liquid coloring here) to the egg whites while mixing.
If you’re trying to get a dark color, you can use cocoa powder instead.
French, Swiss, and Italian meringue are the three types of egg white meringue. They’re all just a little bit different.
We’re making a French meringue for the meringue cookie recipe: beating the egg whites until just foamy, then gradually adding the sugar.
Swiss meringues are cooked over heat and are more candy-like. Finally, Italian meringues use a simple sugar syrup instead of solid sugar.
Sure! It’ll just be a little more physically straining, as it can take 10 minutes or longer for the meringue to stiffen.
Notes and Tips for Making Meringue
- Use room temperature eggs.
Room temperature egg whites are much easier to whip up!
This is why I recommend that you let the eggs sit out for 20 minutes or so before attempting to make this (or any other) meringue recipe.
- Test the consistency of your meringue.
If egg whites are beaten for too long, your meringue can become really firm and dry.
The problem is, it’s hard to tell the difference between perfectly mixed and overmixed meringue because they look similar.
The trick to perfect meringue is to stop mixing occasionally and do the “upside down” test. The meringue should hold its shape when the whisk is upside down.
- Add the sugar slowly and at a slow speed.
Set your mixer to medium speed – don’t use a higher speed than that!
It takes time for sugar to dissolve and incorporate into the egg whites, which is what you need to happen for the meringue to stiffen.
Also, let the sugar fall into the bowl in small amounts at a time – if you dump it all into the bowl at once, it won’t dissolve properly
- Is cream of tartar necessary?
Many bakers use cream of tartar in a meringue recipe because it can help to create stiff, tall, stable meringues.
I don’t think cream of tartar is necessary for this meringue cookie recipe.
However, if you’re having trouble stiffening the mixture, add ⅛ teaspoon cream of tartar and see if it helps.
Storing and Freezing Meringue Cookies
Meringue can be finicky, so using the right container is key. It’s important to keep all moisture away from the meringue ghost cookies!!
This is because when meringue gets wet, it softens and weeps, which will totally ruin your adorable Halloween treats!!
So, use a good quality, airtight container to keep the moisture out.
At room temperature, these little guys will actually keep for up to 2 weeks! If you’re trying to store uncooked meringue, don’t refrigerate it for more than a day.
Freezing Meringue Ghosts
When frozen, meringue cookies become very brittle! So if you freeze them, transport them carefully.
With love, from our simple kitchen to yours.
Other Halloween Recipes
- 2 egg whites, room temperature
- 1/4 teaspoon fresh lemon juice
- 1/2 cup sugar
- 2 teaspoons chocolate chip morsels
- Preheat the oven to 225°F. Line a baking sheet with parchment paper; set aside.
- Place egg whites and lemon juice into the bowl of a stand mixer fitted with the whisk attachment. *SEE NOTES. Beat at medium speed until whites are light and foamy.
- Slowly add the sugar, about a teaspoon at a time, as the mixture continues to whisk. Pause the mixer and use a silicone spatula to scrape down the insides of the bowl. Return to whisking at medium speed.
- Continue until the meringue holds its shape when the whisk is inverted. **NOTE: This can 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 higher speed will cause the meringues to develop large air bubbles and/or to crack when baked.
- Transfer the meringue to a piping bag. Cut the end of the tip and press the meringue on to the parchment paper. To make a ghostly shape, apply even pressure as you pull upwards and release the pressure at the top.
- Bake for 50 to 55 minutes, then check the meringues. They should be very dry and not sticky at all. Bake for a few minutes longer if necessary, until the meringue ghosts are completely dry to the touch. Turn off the oven and keep the meringues in the oven with the door closed for an additional 50 to 60 minutes.
- After an hour, remove the meringues from the oven and let them cool completely.
- When meringues are cool, microwave the chocolate morsels in a microwave-safe bowl at High power, using 15 second bursts, stirring between each. Cook just until chocolate is melted – Avoid overheating, as the chocolate will seize into a clump.
- Using a toothpick, decorate the meringues with melted chocolate dots for eyes and mouths.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2022
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