Ghost Meringue Cookies

Whip up these spooky ghost meringue cookies that are as fun to make as they are to eat!

65 min Serves 3 Medium Halloween

Our own summary of the original by NicholeL — the full post and photos live at cookaholicwife.com.

These ghost meringue cookies are a perfect Halloween treat. You'll beat egg whites with sugar and cream of tartar until stiff, then pipe them into ghost shapes and bake low and slow. Finish with black icing faces for a cute, creepy dessert.

Directions

Set your oven to 225°F. Cover a large baking sheet with parchment paper or a silicone baking mat.

Using a mixer with the beater attachment, whip the egg whites on high speed until they become foamy, roughly 5 minutes.

Gradually add the sugar, one tablespoon at a time, then mix in the cream of tartar and vanilla extract.

Keep beating on high until the mixture is thick, white, and resembles marshmallow fluff, forming stiff peaks.

Spoon the meringue into a piping bag fitted with a large round tip. Pipe a base layer, then lift and pipe a second layer on top, followed by a third to shape a ghostly form.

Bake for 45 minutes, then take the sheet out of the oven and allow the cookies to cool completely.

After cooling, use black icing gel to draw eyes and mouths on each ghost.