Cookies & BarsNo. 7475 · The 2026 edition
Halloween Jack-O-Lantern and Ghost Meringue Cookies
Whip up spooky meringue cookies shaped like jack-o'-lanterns and ghosts, naturally colored with beet and goldenberry powders.
Our own summary of the original — the full post and photos live at suncorefoods.com.
These Halloween meringue cookies use aquafaba (chickpea brine) as a vegan base, tinted with red beet and yellow goldenberry powders for festive colors. After piping into fun shapes, they bake low and slow until crisp, then get a dark chocolate decoration. Store in a dry spot to keep them from getting sticky.
Ingredients
Directions
- Set your oven to 110°C and line a baking sheet with parchment paper.
- Wipe a mixing bowl and whisk attachment with a cloth dabbed in vinegar to remove any grease. Pour the aquafaba and cream of tartar into the bowl of a stand mixer.
- Beat on high for about 5 minutes until the mixture doubles in volume and becomes frothy. Gradually add the powdered sugar, one tablespoon at a time, and continue whisking until stiff, glossy peaks form—this takes roughly 15 minutes. Stir in the dissolved red beet powder and yellow goldenberry powder until evenly colored.
- Spoon the meringue into a piping bag fitted with a star tip. Pipe shapes onto the prepared tray. Bake for 2 hours (larger meringues may need extra time to dry out). Remove from the oven, let cool completely, then decorate with melted dark chocolate. Store in a dry place to keep them crisp.
