Introduction
If you’re looking for a fun, spooky, and delicious treat for Halloween or any themed party, Ghost Meringue Cookies with Chocolate Eyes are the perfect choice. These airy little cookies are light, crisp on the outside, and slightly chewy on the inside. Their adorable ghostly shapes with chocolate eyes make them not only tasty but also the centerpiece of any festive dessert table.
They require only a handful of ingredients — egg whites, sugar, cream of tartar, and chocolate — and are surprisingly simple to prepare. With their whimsical look and melt-in-your-mouth texture, these cookies are a hit with both kids and adults.
Why I Love This Recipe
I love this recipe because it’s the perfect balance of playful and delicious. The ghosts are so cute that they bring smiles instantly, but they’re also made from scratch with just a few ingredients. Unlike heavy desserts, meringues are light and guilt-free, making them an excellent choice for after-dinner treats.
I also enjoy how creative this recipe is — piping the meringue into little ghost shapes feels like edible art! It’s a recipe where fun meets elegance, and the best part is, kids can help decorate them with chocolate eyes.
Why This is a Must-Try Dish
- Perfect for Halloween parties or spooky gatherings.
- Requires just a few pantry ingredients.
- Light, crisp, and airy texture that melts in your mouth.
- A fun baking project for kids and families.
- Can be made ahead and stored easily.
Preparation & Cooking Time
- Preparation Time: 15 minutes
- Baking Time: 1 hour 15 minutes
- Cooling Time: 30 minutes (in oven)
- Total Time: ~2 hours
- Servings: About 20–24 cookies
- Calories per Serving: ~35 kcal
Cuisine & Course
- Cuisine: European (French-inspired meringue)
- Course: Dessert, Snack
Ingredients
- 3 large egg whites (room temperature)
- ¾ cup (150 g) granulated sugar (superfine preferred)
- ¼ tsp cream of tartar (or ½ tsp lemon juice)
- 1 tsp vanilla extract
- ¼ cup melted chocolate or mini chocolate chips (for the eyes)
Simple Cooking Directions
- Beat egg whites with cream of tartar until foamy.
- Gradually add sugar and whip until stiff, glossy peaks form.
- Add vanilla extract.
- Pipe ghost shapes onto a parchment-lined baking sheet.
- Bake low and slow until crisp.
- Decorate with chocolate eyes and let set.
Step-by-Step Recipe Preparation Method
Step 1: Prepare the Baking Equipment
- Preheat oven to 225°F (110°C).
- Line a baking sheet with parchment paper.
Step 2: Whip Egg Whites
- In a clean, grease-free mixing bowl, beat egg whites with cream of tartar until soft peaks form.
Step 3: Add Sugar Gradually
- Slowly add sugar, 1 tablespoon at a time, while beating continuously.
- Continue until stiff, glossy peaks form and the sugar is dissolved.
Step 4: Add Vanilla
- Mix in vanilla extract until just combined.
Step 5: Pipe Ghosts
- Transfer meringue into a piping bag fitted with a large round tip.
- Pipe tall ghost shapes by squeezing gently and pulling up.
Step 6: Bake
- Bake at 225°F (110°C) for 1 hour 15 minutes until dry and crisp.
- Turn off oven and leave cookies inside for 30 minutes to cool and dry completely.
Step 7: Add Chocolate Eyes
- Use melted chocolate in a piping bag or a toothpick to dot small eyes.
- Alternatively, gently press mini chocolate chips into the meringues.
How to Serve
- Arrange them on a spooky-themed platter for a Halloween party.
- Serve alongside hot chocolate, coffee, or apple cider.
- Wrap individually in clear treat bags for party favors.
Additional Recipe Tips
- Make sure the mixing bowl is completely grease-free — even a little fat prevents egg whites from whipping properly.
- Use superfine sugar for quicker dissolving.
- Do not open the oven while baking — meringues are delicate and may crack.
- Pipe different ghost expressions for added fun!
Variations
- Colored Ghosts: Add a drop of food coloring for pastel ghosts.
- Chocolate-Dipped: Dip the bottom of each ghost in melted chocolate.
- Peppermint Flavor: Add ¼ tsp peppermint extract instead of vanilla for a festive twist.
- Spooky Faces: Use edible food markers to draw faces instead of chocolate.
Freezing & Storage
- Storage: Store in an airtight container at room temperature for up to 7 days.
- Freezing: Not recommended, as meringues lose their crisp texture after thawing.
Special Equipment Needed
- Electric mixer (hand or stand mixer)
- Piping bag with a large round tip
- Baking sheet lined with parchment paper
Conclusion
Ghost Meringue Cookies with Chocolate Eyes are the ultimate Halloween treat — adorable, light, and easy to make. With just a few ingredients, you can whip up a batch of these crispy, ghostly delights that will impress kids and adults alike. Whether you serve them at a party, package them as gifts, or just enjoy them with family, these cookies are a spooky-sweet must-have for the season.
Ghost Meringue Cookies with Chocolate Eyes
Description
If you’re looking for a fun, spooky, and delicious treat for Halloween or any themed party, Ghost Meringue Cookies with Chocolate Eyes are the perfect choice. These airy little cookies are light, crisp on the outside, and slightly chewy on the inside.
Ingredients
Instructions
-
Step 1: Prepare the Baking Equipment : Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
-
Step 2: Whip Egg Whites : In a clean, grease-free mixing bowl, beat egg whites with cream of tartar until soft peaks form.
-
Step 3: Add Sugar Gradually : Slowly add sugar, 1 tablespoon at a time, while beating continuously. Continue until stiff, glossy peaks form and the sugar is dissolved.
-
Step 4: Add Vanilla : Mix in vanilla extract until just combined.
-
Step 5: Pipe Ghosts : Transfer meringue into a piping bag fitted with a large round tip. Pipe tall ghost shapes by squeezing gently and pulling up.
-
Step 6: Bake : Bake at 225°F (110°C) for 1 hour 15 minutes until dry and crisp. Turn off oven and leave cookies inside for 30 minutes to cool and dry completely.
-
Step 7: Add Chocolate Eyes : Use melted chocolate in a piping bag or a toothpick to dot small eyes. Alternatively, gently press mini chocolate chips into the meringues.
