Print

Cozy Ghost Meringue Cookie Pops: Easy Halloween Treat

ghost meringue cookie pops - featured image
Print Recipe

Light, airy, and melt-in-your-mouth ghost-shaped meringue pops on lollipop sticks, perfect for Halloween parties or cozy autumn gatherings. A simple four-ingredient recipe with a whimsical shape that’s both kid-friendly and adult-approved.

Ingredients

Scale
  • 3 large egg whites (room temperature)
  • ¾ cup (150g) granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Black gel food coloring (for faces)
  • Lollipop sticks

Instructions

  1. Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper. Have lollipop sticks ready.
  2. In a clean, dry mixing bowl, combine egg whites and cream of tartar. Beat on medium speed until frothy and bubbly, about 1-2 minutes.
  3. With mixer running on medium speed, add sugar one tablespoon at a time, taking 2-3 minutes. Increase speed to high and beat until stiff, glossy peaks form, about 5-7 minutes. The meringue should feel smooth between your fingers.
  4. Add vanilla extract and salt; beat on low for 10 seconds to combine.
  5. Transfer meringue to a piping bag fitted with a large round tip (e.g., Wilton 1A or 2A). Pipe ghosts by squeezing a round base (about 1.5 inches wide), then slowly lifting straight up about 1.5 inches while squeezing, then stop and pull away.
  6. Gently push a lollipop stick into the bottom of each ghost, about ¾ of the way up. Smooth any cracks with a wet finger.
  7. Bake for 60-75 minutes, until firm to the touch and easily lifted off the parchment. They should remain pale white.
  8. Turn off oven and leave ghosts inside for at least 1 hour (or overnight) to dry completely.
  9. Once cool, use a toothpick dipped in black gel food coloring to draw eyes and a mouth on each ghost.

Notes

For best results, use room-temperature egg whites and add sugar slowly. Avoid making on humid days; if necessary, bake an extra 10-15 minutes. Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate. For vegan option, replace egg whites with ¾ cup aquafaba.

Nutrition

Keywords: Halloween, meringue cookies, ghost pops, easy Halloween treats, meringue pops, gluten-free, dairy-free

Find it online: https://cravemila.com/cozy-ghost-meringue-cookie-pops-easy-halloween-treat/