Name: Ghostly Meringue Cookies
Prep time: 15 min
Cook time: PT-489211H10M42S
Total time: PT-489211H10M42S
Cuisine: American
Ingredients: Egg whites (room temperature); Granulated sugar; Cream of tartar or lemon juice; Vanilla extract (optional); Mini chocolate chips or melted chocolate (for decorating faces)

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Ghostly meringue cookies are light, airy, and adorably spooky — perfect for Halloween treats that look impressive but are surprisingly easy to make. With their crisp shell, soft center, and cute ghost faces, they bring a playful (and tasty) touch to any fall gathering.

Why You’ll Love This Recipe

I love how these cookies are made with just a few ingredients and yet always manage to steal the show. They’re gluten-free, low-fat, and melt-in-your-mouth delicious. I can pipe them into little ghost shapes and let my creativity run wild with the decorations. Ghostly Meringue Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Egg whites (room temperature)
Granulated sugar
Cream of tartar or a squeeze of lemon juice
Vanilla extract (optional)
Mini chocolate chips or melted chocolate for ghost faces

Directions

I preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper.
In a clean bowl, I beat the egg whites with cream of tartar or lemon juice until soft peaks form.
I gradually add the sugar, a little at a time, while continuing to beat until stiff, glossy peaks form. I add vanilla extract at the end if using.
I transfer the meringue to a piping bag fitted with a round tip and pipe little ghost shapes onto the prepared baking sheet — small swirls or teardrops work great.
I bake the cookies low and slow for 1.5 to 2 hours, then turn off the oven and let them cool inside with the door slightly open.
Once cooled, I use mini chocolate chips or melted chocolate to dot on ghostly eyes and mouths.

Servings and timing

This recipe makes about 24 ghost cookies. It takes 15 minutes to prep, 1.5–2 hours to bake, and 30 minutes to cool.

Variations

Sometimes I add a drop of peppermint or almond extract for a flavor twist. I’ve also dusted the tops with cocoa powder before baking for a spooky shadow effect. For eyes, I use melted dark chocolate and a toothpick if I’m out of mini chips.

Storage/reheating

I store the meringue cookies in an airtight container at room temperature for up to 5 days. Moisture makes them soft, so I keep them in a dry spot. I don’t reheat them — they’re meant to stay crisp. Ghostly Meringue Cookies

FAQs

Why did my meringue cookies crack?

That can happen if the oven’s too hot or if I open the door too early. I bake them low and slow and let them cool in the oven to avoid cracking.

Can I make them without cream of tartar?

Yes, I use lemon juice or vinegar as a substitute. It helps stabilize the egg whites.

How do I know when the meringues are done?

They should feel dry and lift off the parchment easily. I let them cool fully to crisp up even more.

Can I make these on a rainy day?

Meringues don’t love humidity. I try to make them on a dry day for the best texture, or I run a dehumidifier in the kitchen.

Can I freeze meringue cookies?

Not really. They tend to absorb moisture and lose their crispness. I prefer making them fresh and storing them airtight.

Conclusion

Ghostly meringue cookies are one of my favorite Halloween bakes — simple, sweet, and so much fun to decorate. Whether I’m entertaining kids or just looking for a festive bite, these little ghosts always float off the plate fast.