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Best 3-Ingredient Ghost Meringue Cookies (Guest Favorite!)

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These ghost meringue cookies are light, airy, and made with just 3 ingredients. Perfect for Halloween or any gathering, they are naturally gluten-free and low-fat, with a crisp exterior and slightly chewy center.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup superfine sugar (also called caster sugar)
  • 1 teaspoon vanilla extract (pure vanilla extract recommended)
  • Pinch of cream of tartar (optional but recommended)
  • Mini chocolate chips (optional, for ghost eyes, about 1/4 cup)

Instructions

  1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Separate your eggs while cold; let the whites sit at room temperature for 30 minutes.
  3. Place the egg whites and cream of tartar (if using) in a mixing bowl. Whip on medium speed until frothy and bubbly, about 2 minutes.
  4. With the mixer running on medium-high speed, add the superfine sugar one tablespoon at a time, waiting about 15 seconds between each addition.
  5. Continue whipping on high speed for 5-7 minutes until the mixture is thick, glossy, and holds stiff peaks. Test by lifting the whisk; the peak should stand straight without drooping. Rub a bit between your fingers; it should feel smooth, not gritty.
  6. Add the vanilla extract and whip for another 30 seconds until combined.
  7. Spoon the meringue into a piping bag fitted with a round tip (or a zip-top bag with the corner snipped off).
  8. Pipe the ghosts: Hold the piping bag perpendicular to the baking sheet, about 1/2 inch above the surface. Pipe a small mound for the body, then lift the bag straight up while squeezing gently to create a smaller head on top. Leave about 1 inch between ghosts.
  9. If using chocolate chips, gently press two mini chips into each ghost head for eyes immediately after piping.
  10. Bake for 90 minutes. Do not open the oven door during the first hour.
  11. After 90 minutes, turn off the oven but leave the meringues inside with the door closed for another hour.
  12. Remove from the oven and let cool on the baking sheets for 10 minutes, then transfer to a cooling rack. They should be light, crisp, and easy to peel off the parchment paper.

Notes

For best results, ensure the bowl and whisk are spotless and free of grease. On humid days, add extra baking time and let cool in the oven longer. Meringues can be stored in an airtight container at room temperature for up to 5 days. Do not refrigerate.

Nutrition

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

Find it online: https://eliplate.com/best-3-ingredient-ghost-meringue-cookies-guest-favorite/