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Cozy Ghost Meringue Cookies: Easy Chocolate Chip Eyes

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Light, airy ghost-shaped meringue cookies with mini chocolate chip eyes. A fun and easy Halloween treat that’s naturally gluten-free and perfect for spooky gatherings.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 3/4 cup (150g) granulated sugar (preferably superfine)
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
  • Pinch of salt

Instructions

  1. Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper.
  2. Separate three large eggs, making sure no yolk gets into the whites. Place the whites in your mixing bowl and let them come to room temperature for about 30 minutes.
  3. Using an electric mixer, beat the egg whites on medium speed until frothy, about 1-2 minutes.
  4. With the mixer running, add the cream of tartar and a pinch of salt. Continue beating until soft peaks form.
  5. With the mixer on medium-high speed, add the sugar one tablespoon at a time, waiting about 15 seconds between each addition. This should take about 5-7 minutes.
  6. Continue beating on high speed for another 2-3 minutes until stiff, glossy peaks form. The mixture should feel smooth and not grainy when rubbed between your fingers.
  7. Gently fold in the vanilla extract with a rubber spatula.
  8. Gently fold in the mini chocolate chips until evenly distributed.
  9. Transfer the meringue to a piping bag or a ziplock bag with the corner snipped off. Pipe small ghost shapes onto the prepared baking sheet, leaving about 1 inch between each.
  10. While the meringue is still wet, gently press two mini chocolate chips into each ghost for eyes.
  11. Bake for 1 hour and 30 minutes. Do not open the oven door during this time.
  12. Turn off the oven and let the ghosts sit inside for another 30 minutes to an hour to dry out completely.
  13. Remove from the oven and let cool completely on the pan. They should lift easily off the parchment paper.

Notes

Egg whites must be at room temperature for maximum volume. Make sure your bowl and whisk are completely clean and free of any grease. Cream of tartar is essential for stability. Work on a dry day as meringue absorbs moisture from the air. Do not open the oven door during baking. If cookies stick to parchment, they need more drying time.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, chocolate chip meringue, gluten-free Halloween treats, easy Halloween dessert

Find it online: https://eliplate.com/cozy-ghost-meringue-cookies-easy-chocolate-chip-eyes/