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Easy Ghost Meringue Cookies with Chocolate Chip Eyes

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These easy ghost meringue cookies with chocolate chip eyes are a spooky, adorable Halloween treat that literally melts in your mouth. Made with simple ingredients and a foolproof technique, they’re perfect for parties and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 cup (about 60g) mini chocolate chips
  • 1 teaspoon white vinegar (for wiping down bowl)

Instructions

  1. Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper. Dip a paper towel in white vinegar and wipe down your mixing bowl, whisk attachment, and any spatulas to remove grease. Let air dry.
  2. Separate 4 cold eggs, placing each white in a small bowl first before transferring to the large mixing bowl to avoid yolk contamination.
  3. Add cream of tartar to egg whites. Whip on medium speed until frothy and bubbly, about 1-2 minutes. Increase speed to medium-high and add sugar one tablespoon at a time, fully incorporating each addition before adding the next (about 6-8 minutes total).
  4. Add vanilla extract and continue whipping on high speed until stiff, glossy peaks form. The mixture should look like marshmallow fluff and hold its shape when the whisk is lifted.
  5. Transfer meringue to a piping bag fitted with a large round tip (or a sturdy zip-top bag with corner snipped). Pipe tall, fat teardrop shapes onto parchment, spacing 2 inches apart. Lift straight up as you release pressure to create a peak on top.
  6. While meringue is still wet, gently press two mini chocolate chips into each ghost for eyes, placing them close together near the top. Do not push too hard to avoid deflating the meringue.
  7. Bake for 2 hours. After 2 hours, turn off the oven but leave cookies inside to cool completely, at least 1 hour or overnight.
  8. Once completely cool, gently peel ghosts off parchment. If they stick or feel soft, return to turned-off oven for another 30 minutes. Store in an airtight container at room temperature.

Notes

Wipe all equipment with vinegar to remove grease for stable meringue. Avoid making on humid days; if necessary, add extra baking time. Do not open oven door during baking or cooling. Use mini chocolate chips to prevent sinking. Store in airtight container at room temperature for up to 2 weeks; do not refrigerate.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, ghost cookies, easy Halloween treats, chocolate chip meringue, spooky cookies

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