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Cozy Ghost Meringue Cookies with Chocolate Chip Eyes

ghost meringue cookies - featured image

These meringue cookies are perfectly puffy, crisp on the outside, and melt in your mouth like little clouds. They’re fun to make with kids and naturally gluten-free.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
  • Pinch of salt

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Wipe your mixing bowl and whisk attachment with a little lemon juice or vinegar to remove any grease.
  3. Add the egg whites and cream of tartar to the bowl. Start whipping on medium speed until frothy and bubbly, about 1-2 minutes.
  4. Gradually add the sugar, about one tablespoon at a time, while the mixer is running. Increase speed to high and whip until stiff, glossy peaks form, about 5-8 minutes.
  5. Add the vanilla extract and salt, and whip for another 30 seconds until combined.
  6. Transfer the meringue to a piping bag fitted with a large round tip.
  7. Pipe the ghosts: Hold the bag straight up and down, about 1/2 inch above the baking sheet. Pipe a tall, round mound, then pull the bag straight up to create a little peak on top. Space them about 2 inches apart.
  8. While the meringue is still wet, gently press two mini chocolate chips into each ghost to make eyes.
  9. Bake for 60-75 minutes, or until the meringues are dry and can be easily lifted off the parchment paper.
  10. Turn off the oven and let the cookies cool inside for at least an hour.

Notes

Humidity is the enemy of meringue; wait for a dry day. Room temperature eggs are crucial. Store in an airtight container at room temperature for up to a week; do not refrigerate. For dairy-free, use Enjoy Life mini chocolate chips.

Nutrition

Keywords: meringue cookies, ghost cookies, Halloween cookies, gluten-free cookies, egg white cookies, chocolate chip cookies