Ghost Meringue Cookies

Whip up these spooky ghost meringue cookies for a light and airy Halloween treat!

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 made by whipping egg whites with sugar and vanilla until stiff peaks form, then piping them into ghost shapes. After baking low and slow, they become crisp and are decorated with black icing for a fun Halloween snack.

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 on high speed, whip the egg whites until they become foamy, which takes about 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 speed until the mixture turns thick and white, resembling marshmallow fluff, and forms 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, and finally 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 they have cooled, use black icing gel to draw eyes and mouths on the ghosts.