Ghost Meringue Cookies with Chocolate Eyes 👻

Thank you so much for stopping by — I’m beyond excited to share these Ghost Meringue Cookies with Chocolate Eyes with you today. They’re crisp, light-as-air, melt-in-your-mouth Halloween treats that are just as fun to make as they are to eat. And yes, the ghost meringue cookies with chocolate eyes are as adorable as they sound! I’ve made them for parties, school events, and even just to get into the spooky spirit at home, and they always get a chorus of “awws” before the first bite.

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What Are Ghost Meringue Cookies?

These sweet little ghosties are made from a simple French meringue — just egg whites, sugar, and a pinch of cream of tartar — whipped into stiff peaks and piped into charming ghost shapes. Once baked at a low temperature until dry and crisp, they’re finished with chocolate eyes that bring them to life (without making them too scary!).

Whether you’re hosting a Halloween bash or just want something festive and fun for the kids, these meringues are the perfect way to get into the spirit without diving into overly complicated baking.

Why You’ll Love This Recipe

There are so many reasons to fall for these charming ghost cookies:

• They’re hauntingly cute. No one can resist their little faces!

• Naturally gluten-free and low in fat.

• Kid-friendly and perfect for decorating as a family.

• Make-ahead magic: They stay crisp for days when stored properly.

• Versatile: Add flavorings or color to make them your own!

What Do Ghost Meringue Cookies Taste Like?

These cookies are featherlight, delicately crisp on the outside, and just slightly chewy in the center (if you bake them just right). Their sweetness is subtle and clean, almost like a marshmallow that’s been kissed by a cloud.

The chocolate eyes give them a little extra richness and texture, especially if you use mini chocolate chips or melted dark chocolate. Honestly, they melt in your mouth so quickly you’ll wonder if they were ever really there at all… ghostly indeed!

Benefits of These Spooky Meringue Treats

• Minimal ingredients, maximum cuteness.

• Great way to use up leftover egg whites.

• A healthier alternative to traditional cookies.

• A fun kitchen project for bakers of all ages.

• Customizable for any spooky-themed party or holiday!

Ingredients for Ghost Meringue Cookies

Here’s everything you’ll need:

• 4 large egg whites, room temperature

• 1 cup (200g) granulated sugar

• ¼ tsp cream of tartar

• 1 tsp vanilla extract (optional, but lovely!)

• Mini chocolate chips or melted chocolate for eyes

Tools You’ll Need

• Stand mixer or hand mixer

• Mixing bowl (glass or metal — avoid plastic!)

• Piping bag + large round piping tip

• Baking sheet

• Parchment paper

• Toothpick or small piping bag (for chocolate eyes, if not using chips)

Ingredient Additions & Substitutions

• Flavor boost: Add a dash of almond extract or peppermint extract for something different.

• Spooky twist: Use black cocoa or a touch of gel food coloring for gray ghost variations.

• No cream of tartar? Substitute with ½ tsp lemon juice or white vinegar to help stabilize the egg whites.

How to Make Ghost Meringue Cookies with Chocolate Eyes

Step-by-Step Instructions

1. Prep your tools:
   Preheat oven to 200°F (95°C). Line baking sheets with parchment paper. Make sure your bowl and beaters are super clean — any grease or yolk will ruin your meringue.

2. Whip the egg whites:
   In your clean bowl, beat egg whites on medium speed until foamy. Add cream of tartar and continue beating.

3. Add sugar gradually:
   Increase to high speed and add sugar one tablespoon at a time. Keep beating until stiff, glossy peaks form — about 6-8 minutes. Add vanilla extract if using.

4. Pipe your ghosts:
   Transfer meringue to a piping bag fitted with a large round tip. Pipe upward blobs onto the baking sheet — think “ghost” shapes with a little swoop on top.

5. Bake low and slow:
   Bake for 1.5 to 2 hours, or until meringues are dry to the touch and lift easily off the parchment. Turn off the oven and let them cool inside with the door cracked for best texture.

6. Add eyes:
   Once cooled, press in mini chocolate chips for eyes, or use a toothpick to dab on melted chocolate dots. Ghosts = complete!

What to Serve with Ghost Meringue Cookies

• A mug of spiced apple cider or hot cocoa ☕

• Crushed over vanilla ice cream for a ghostly sundae

• As cupcake toppers for Halloween-themed treats

• Alongside a tray of other Halloween cookies or treats

Tips for Making Perfect Meringue Ghosts

• Room temp egg whites whip faster and higher.

• Add sugar slowly to avoid a grainy meringue.

• Don’t overbeat! Stop as soon as you reach stiff, glossy peaks.

• Humidity is your enemy — try to make meringues on a dry day.

• Cool gradually to prevent cracks.

How to Store Your Ghost Meringue Cookies

These cookies store beautifully:

• Room temp: Keep in an airtight container for up to 5 days. Add a silica gel pack or a piece of dry rice in a pouch to absorb moisture.

• Do NOT refrigerate — it will make them sticky and weepy.

• Freeze: Not recommended, as they tend to absorb moisture and lose their crispness.

General Info You Should Know

• This recipe yields about 30 small ghost meringues.

• Totally safe for gluten-free eaters.

• If you want to make fewer, just halve the recipe — but they will disappear fast!

• Great for Halloween parties, school bake sales, or a fun family weekend baking project.

Frequently Asked Questions (FAQ)

Can I make these ahead of time?

Yes! You can make them up to 5 days in advance — just store them in an airtight container away from humidity.

Can I color the meringue?

Yes, use gel food coloring (not liquid) and add it after the meringue is stiff.

Can I use a plastic bowl for whipping the egg whites?

It’s best to use a glass or metal bowl — plastic can hold onto fat, which stops the whites from whipping properly.

Are these cookies chewy or crunchy?

They should be light and crisp all the way through — if they’re chewy, they likely didn’t dry enough in the oven or were stored in a humid environment.

In Conclusion

These Ghost Meringue Cookies with Chocolate Eyes are the perfect bite-sized Halloween treat: festive, fun, and oh-so-easy to make. I love how simple ingredients can turn into something so bewitching with just a little creativity! Whether you’re baking with the kids, planning a party, or just need a sweet bite of spooky spirit, this recipe is one you’ll want to return to every year.

Want more Halloween dessert magic? Try these next:

• Spiced Pumpkin Snickerdoodles

• Mini Candy Corn Cheesecake Bites

• Chocolate-Dipped Witch Hat Cookies

Let’s Stay Connected!

If you make these ghost meringues, I’d love to see your creations! Please leave a review below, or tag me on Pinterest — I promise I’ll squeal over your spooky little cookies! 🖤

Nutritional Information (per ghost meringue, approx.)

• Calories: 22

• Fat: 0g

• Carbs: 5g

• Sugar: 5g

• Protein: 0.5g

Note: Nutritional info is an estimate and will vary based on size and chocolate used.

Happy haunting and happy baking! 👻