Description
Ghostly meringue cookies are light, airy, and adorably spooky — perfect for Halloween treats. With a crisp shell, soft center, and cute ghost faces, these gluten-free cookies are easy to make and fun to decorate.
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)
Instructions
- Preheat oven to 200°F (95°C) and line a baking sheet with parchment paper.
- In a clean bowl, beat egg whites with cream of tartar or lemon juice until soft peaks form.
- Gradually add sugar while beating until stiff, glossy peaks form. Add vanilla if using.
- Transfer meringue to a piping bag with a round tip and pipe ghost shapes onto baking sheet.
- Bake for 1.5 to 2 hours. Turn off oven and let cookies cool inside with door slightly open.
- Once cooled, use mini chocolate chips or melted chocolate to create ghost faces.
Notes
- Add a drop of peppermint or almond extract for flavor variation.
- Dust tops with cocoa powder before baking for a spooky look.
- Use melted chocolate and a toothpick for custom face designs.
- Store in a dry, airtight container to maintain crispness.
Nutrition
- Serving Size: 1 cookie
- Calories: 25
- Sugar: 5g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
