Ghost Meringue Cookies – A Spooky, Easy Halloween Treat
If you’re looking to add a whimsical, spooky yet sweet treat to your Halloween spread, you’re in for a real delight. These Ghost Meringue Cookies are light, crisp, and deceptively simple to make. Perfect for bakers of all skill levels, they come together with just a few pantry staples and a little creativity. Pipe adorable ghost shapes that will charm your guests and elevate your Halloween dessert table.
Whether you’re planning a Halloween party, looking for fun baking activities with the kids, or just want something festive to snack on, these cookies check all the boxes. They’re also the ideal addition to your spooky spread of easy Halloween desserts, like our Easy Halloween Brownie Bites, which pair beautifully with these delicate, airy ghosts.
In this post, you’ll learn how to make perfect homemade meringue ghosts step by step. From creating stiff peaks to shaping and decorating your ghosts, every detail is covered. You’ll also find pro tips on flavor variations, troubleshooting, and how to store them properly so they stay crisp.
Why You’ll Love This Recipe
Airy and elegant
These cookies are melt-in-your-mouth crisp and beautifully ghost-like in appearance
Beginner-friendly
The recipe is simple and straightforward, perfect for bakers at any level
Versatile decoration
Add chocolate chip eyes, dust with cocoa, or pipe different sizes for a ghostly family
Make-ahead friendly
Bake days in advance and store at room temperature
Naturally gluten-free
With just egg whites and sugar, they’re great for those avoiding gluten
Crowd-pleasing
Everyone loves these light, crisp cookies that add visual flair to any Halloween setup
Ingredients
4 large egg whites, at room temperature
1 cup superfine sugar (or blitz regular sugar in a food processor)
½ teaspoon vanilla extract (optional)
Pinch of cream of tartar
Optional decorations
Mini dark chocolate chips (for ghost eyes)
Edible black powder or cocoa (for ghostly dusting)
Gel food coloring (for colored ghosts)
Equipment You’ll Need
A clean, dry metal or glass mixing bowl
Electric mixer (stand or hand)
Piping bag with round tip, or zip-top bag with the corner snipped
Baking sheets lined with parchment paper
Spatula
Tip
Your mixing bowl must be completely grease-free. Any residue can prevent the egg whites from whipping properly. Avoid plastic bowls, as they tend to hold onto oils.
Instructions
Step 1: Prep the ingredients
Separate the egg whites from the yolks while the eggs are cold, then let the whites come to room temperature. Room temperature whites whip more easily and reach higher volume.
Preheat your oven to 225°F (110°C). Line your baking sheets with parchment paper and set aside.
Step 2: Whip the egg whites
In your clean mixing bowl, beat the egg whites with a pinch of cream of tartar on medium speed until they turn foamy. This only takes a minute or two.
Step 3: Add sugar slowly
Start adding the superfine sugar one tablespoon at a time while continuing to beat. Pause a few seconds between additions to let the sugar dissolve before adding more.
Step 4: Beat until stiff peaks form
Continue beating the mixture on medium-high speed until you get stiff, glossy peaks. This can take 5 to 7 minutes. You’ll know you’ve reached the right consistency when you lift the beaters and the tips of the meringue stand straight up.
Fold in vanilla extract very gently, if using.
Step 5: Pipe your ghost shapes
Transfer the meringue to a piping bag with a round tip. Pipe ghost shapes by squeezing a dollop of meringue for the head and pulling up to create a tail. Vary sizes to make your ghost family.
Gently press mini chocolate chips into the ghosts for eyes while the meringue is still soft.
Step 6: Bake low and slow
Bake in the preheated oven for 60 to 75 minutes until completely dry. The cookies should lift easily off the parchment. Turn off the oven and leave the door slightly ajar, allowing the meringues to cool completely inside. This prevents cracking and keeps them crisp.
Step 7: Store or serve
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Keep them dry and away from humidity.
Flavor Variations and Decoration Ideas
Chocolate Chip Ghosts with Personality
Give your ghosts faces with multiple chocolate chips for eyes, mouths, or even buttons. Get creative and playful with their expressions.
Shadowy Cocoa Dusting
Dust lightly with cocoa powder before or after baking for a shadowy effect. This gives dimension to the ghosts and makes them pop on a dessert platter.
Peppermint-Filled Ghosts
Add a peppermint candy in the center before piping, or flavor the meringue with peppermint extract for a cool surprise.
Colorful Ghosts
Add a drop or two of food coloring for pastel-colored ghosts. Pale purple, mint green, or even gray add a fun, eerie twist.
Candy Eyes and Faces
Use edible candy eyes or draw expressions with melted chocolate once baked. You can even create ghost families with unique features.
Storage Tips
Store the Ghost Meringue Cookies in a tightly sealed container once they are completely cooled. Room temperature is ideal. Do not refrigerate, as moisture in the fridge will soften them. Keep away from windows, steam, or stoves to avoid humidity.
If you’re making them in a humid climate, consider placing a food-safe silica gel packet inside the container to absorb moisture and preserve crispness.
Make-Ahead Tips
These cookies are excellent for party planning because you can make them several days in advance. Bake them completely, cool fully, and store them right away. When stored properly, they taste just as crisp and fresh on day five.
Troubleshooting Tips
Sticky or chewy cookies
They were likely underbaked or exposed to humidity. Bake a little longer next time and cool in a dry place.
No stiff peaks
Your bowl or tools may not have been clean. Start fresh with clean, dry utensils and beat longer.
Sugar not dissolving
If your meringue feels gritty, the sugar was added too quickly. Add it slowly and beat well after each addition.
Meringues crack or collapse
They cooled too quickly. Always cool them slowly in the oven with the door slightly open.
FAQs
Q: Can I make meringue cookies ahead of time
A: Yes. These ghost meringues can be made up to 5 days in advance if stored in an airtight container at room temperature.
Q: Why are my meringue cookies sticky or chewy
A: This usually means they were underbaked or stored in a humid environment. Make sure they bake until completely dry and cool in a dry area.
Q: Can I use regular sugar instead of superfine sugar
A: Yes. Just pulse regular sugar in a food processor for about a minute to make it finer so it dissolves more easily.
Q: How do I get stiff peaks when beating egg whites
A: Make sure your mixing bowl is grease-free, add sugar slowly, and include a pinch of cream of tartar to stabilize the peaks.
Related Recipes You Will Love
Looking for more spooky sweets to add to your Halloween menu? Try these fan favorites
Halloween Brownie Bites
Rich, fudgy, and decorated with cute Halloween toppers. They’re great for pairing with airy ghost cookies.
Spooky Spider Cupcakes
Topped with edible spider webs and chocolate spiders, these cupcakes bring playful terror to your table.
Pumpkin Spice Whoopie Pies
Soft pumpkin cakes filled with fluffy spiced cream. A fall favorite that balances the crispness of meringue perfectly.
Final Thoughts
These Ghost Meringue Cookies are the perfect combination of whimsy, texture, and flavor. They’re spooky enough for Halloween and sweet enough for any dessert lover. Light, crisp, and fun to decorate, they’re also naturally gluten-free and easy to customize.
Whether you’re baking for a school party, a haunted house, or a cozy movie night at home, these cookies deliver charm and crunch. They’re also a great project to get kids involved with during the holidays.
For even more spooky Halloween treats, browse our Halloween archives and start building your dessert table with a balance of soft, crunchy, rich, and light. This ghost cookies recipe is sure to become a yearly tradition in your kitchen.
