BOO!! These Cookies are a fun Halloween Treat that you can bake up without too much fuss. Let me show you how to make Meringue Ghosts!
The easy merinuge ghosts are made from a simple egg white and sugar meringue, then piped out into ghostly shapes. I’ve chosen to make my ghosties cute… you can make them terrifying if you want (I have a 9 year old in the house, and I don’t need to spend the next few weeks dealing with nightmares because of dessert…) Before baking… pop in some decorative sprinkles for eyes (or decorated with frosting AFTER baking). Either way, you have a fun, spooky treat for Halloween.
The ghosts are light and crunchy, and maybe even a bit chewy on the inside. (Turns out you can eat a load of these before you start to feel full) Bonus.. they are Gluten Free! which means that no one has to be left out of the fun.
These cookies are a snap to make. Just whip up the meringue, and pipe it out to the ghostly shape you want. (If you don’t have a piping bag, you can use a gallon sized plastic bag with the corner clipped off) (If you don’t have a plastic bag, you can spoon the meringue into shapes) (If you don’t have a spoon….. sigh)
I use a stand mixer to whip the egg whites into stiff peaks… this means, when you lift the beater, the egg foam will follow and leave a peak that won’t tip over. But you don’t want to over beat them until they are dry. Just keep checking.
If you are using decorative balls for the eyes, stick them in BEFORE baking. (Stick them in good too, or they will melt and make a bit of a mess on the ghost’s face). If you prefer to use those little frosting tubes that you find in the baking aisle of the supermarket… add the eyes AFTER the ghosts have cooled.
The ghosts can be fragile… so don’t put them in a paper bag and drop them into your child’s backpack… found that out the hard way.
How to Make Meringue Ghosts
Simple and Ghostly Halloween Treats
Makes around 2 dozen cookies, depending on how big you make them
Prep Time: 10 – 20 minutes
Total Time: 1 1/2 hours (maybe less if you hustle)
3 Egg Whites
1 cup Granulated Sugar
1/4 tsp Cream of Tartar
Round Sprinkles for Decorating
Preheat the oven to 300 degrees Fahrenheit.
Line the cookie sheets with parchment paper.
Make sure your mixing bowl is clean. Really Clean. I know you washed it, but if there is any fat residue at all in the bowl, the egg whites won’t stiffen up… they’ll just go around and around.
I separate my eggs through my fingers, some people pour the egg back and forth between the egg shell halves… I worry about breaking the yolk on the sharp edge…. Do the eggs however you want. Just don’t let any egg yolk get into the white.
My stand mixer is perfect for things like egg-whites, but you can use a hand mixer (you can even do them with a whisk, but it’s LOTS of work) just make sure you use the whisk attachment. Beat the egg whites for a minute or two on high… then add the cream of tartar. Keep the mixer going on high…. slowly add the sugar a little at a time.
Beat the egg whites until they are stiff and glossy, but not dry. Stop and lift the beater from time to time to see where you are. You might want to scrape the sides of the bowl once or twice along the way, just to be sure you got all the sugar.
Once you have stiff egg whites/meringue…
Put your meringue in a piping bag with a large plain tip, or put it in a plastic storage bag with a corner cut off.
Got your cookie sheet covered in parchment? Start by piping a blob for the head… then move your bag side to side to make the ghost body. I gave my ghosts wide shoulders and a tail… not sure what beings they were BEFORE they were ghosts… but they look ghostly enough.
If you are using sprinkles for eyes, now is the time to add them. If you have small children who really love to use sprinkles, let them. This is supposed to be fun.
Bake the ghosts for 20 minutes at 300 degrees. They will get hard on top.
Let them cool on the cookie sheet on a cooling rack.
(If you are using frosting, go ahead and make the eyes now)
See How to Make Meringue Ghosts
Separate the egg whites from the yolk… I find it easiest to just let the white run through my fingers. Save the yolk for another use….then go wash your hands
Whip the egg whites on high speed… GRADUALLY add sugar
You want the egg white/meringue to be stiff… but not dry. It will look shiny
Fold the top of the piping bag down over your hand, then load the meringue into a piping bag… close the top, twist, and squeeze the meringue out as needed.
Cover the cookie sheet with Parchment paper (just do). Start by piping the head… just a squirt of meringue
Then… move the bag back and forth, wide first for the body, narrowing for the tail. No, I don’t know why ghosts have tails either.
Should look like this
If you are using sprinkles for eyes, add them now, before baking… If you use frosting, do it AFTER baking
They will be dry on the outside when done