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Crispy Ghost Meringue Cookies: Easy 3-Ingredient Recipe

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These crispy ghost meringue cookies are the Halloween treat you didn’t know you needed. They are crunchy, light as air, and melt on your tongue like a sweet little secret.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 3/4 cup (150 grams) granulated white sugar
  • 1 teaspoon vanilla extract
  • Optional: 1/4 teaspoon cream of tartar
  • Optional: Black gel food coloring or mini chocolate chips

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper. Make sure your mixing bowl and whisk attachment are completely clean and dry.
  2. Place the room temperature egg whites in your clean mixing bowl. Add the cream of tartar if using. Begin whipping on medium speed until frothy and soft peaks form, about 2-3 minutes.
  3. With the mixer running on medium-high speed, add the granulated sugar one tablespoon at a time, fully incorporating each addition before adding the next. This takes about 5-7 minutes.
  4. Continue whipping on high speed until stiff, glossy peaks form. The meringue should stand up straight without drooping and feel smooth, not grainy. This can take up to 10 minutes total.
  5. Add the vanilla extract and whip for another 30 seconds on low speed to incorporate.
  6. Transfer the meringue to a piping bag fitted with a round tip. Pipe small mounds onto the prepared baking sheets, pulling straight up to create a peak. Leave about 1 inch of space between each ghost.
  7. Optional: Use a toothpick dipped in black gel food coloring to draw faces, or gently press mini chocolate chips into the meringue immediately after piping.
  8. Bake for 60-75 minutes, until the meringues are dry to the touch and easily lift off the parchment paper. They should not be brown.
  9. Turn off the oven and leave the meringues inside with the door slightly ajar for another 30 minutes. Transfer to a wire rack to cool completely before storing.

Notes

Humidity is your enemy; avoid making meringues on rainy days. Separate eggs carefully to avoid any yolk. Use an oven thermometer to ensure accurate temperature. Let meringues rest in the turned-off oven with the door ajar for 30 minutes to prevent cracking. Store in an airtight container at room temperature for up to 2 weeks; do not refrigerate or freeze.

Nutrition

Keywords: Halloween cookies, meringue cookies, ghost cookies, 3-ingredient recipe, gluten-free, low-fat, egg white cookies, spooky treats

Find it online: https://oracooks.com/crispy-ghost-meringue-cookies-easy-3-ingredient-recipe/