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Delicious homemade meringue cookies on a baking tray, ready to enjoy.

Meringue Cookies

These light and airy meringue cookies are perfect for Halloween, easy to make and naturally gluten-free. They can be piped into adorable ghost shapes that melt in your mouth.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Halloween
Calories: 15
Ingredients Method Notes

Ingredients
  

For the Meringue
  • 2 large Egg whites Room temperature recommended
  • 1/2 cup Granulated sugar Add sugar slowly while whipping
  • 1/4 teaspoon Cream of tartar Can substitute with lemon juice or vinegar
For Decorating
  • Mini chocolate chips For ghost eyes
  • Black gel icing For ghost faces
  • Melted chocolate For ghost eyes or faces

Method
 

Preparation
  1. Preheat your oven to 225°F (107°C) and line a baking sheet with parchment paper.
Whipping Egg Whites
  1. Ensure your bowl and beaters are clean and dry. Wipe the bowl with lemon juice and dry.
  2. Beat the egg whites on medium speed until foamy, then add cream of tartar.
  3. Slowly add the sugar, one spoonful at a time while the mixer runs.
  4. Continue beating until the mixture is glossy and thick, forming stiff peaks.
Piping Ghost Shapes
  1. Spoon your meringue into a piping bag fitted with a large round tip or a zip-top bag with a corner snipped.
  2. Pipe tall mounds for ghosts, approximately 1.5 to 2 inches high.
  3. Bake for 60 to 75 minutes, then turn off the oven and let them sit inside for another 30 minutes.
Decorating
  1. Once cool, add chocolate chips or melted chocolate to make ghost faces.

Notes

Meringues are sensitive to humidity. Store them in an airtight container at room temperature. For added crunch, include uncooked rice in the container during humid weather.