Spooky Ghost Meringue Cookies: Simple 5-Ingredient Magic

Name: Spooky Ghost Meringue Cookies: Simple 5-Ingredient Magic
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 4 large egg whites; 1 cup granulated sugar; 1/4 teaspoon cream of tartar; 1 teaspoon vanilla extract; Black gel food coloring

Author: lia

Published: October 13, 2025

Updated: October 18, 2025

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Halloween is my absolute favorite time of year, and nothing gets me more excited than whipping up spooky treats that are as fun to make as they are to eat. Enter: Ghost Meringue Cookies. These little guys are light, airy, and delightfully eerie – the perfect addition to any Halloween party spread. I remember the first time I made them for a costume party; my friends couldn’t stop giggling at their silly ghost faces. The best part? They’re ridiculously easy to make with just a handful of ingredients. Whether you’re a seasoned baker or a kitchen newbie, these cookies are a must-try for some festive fun. Trust me, they’ll be the ghostly hit of your Halloween celebration!

Why You’ll Love These Ghost Meringue Cookies

Oh, where do I even start? These little ghost cookies are honestly one of my favorite Halloween treats to make – and not just because they’re adorable (though that helps!). Here’s why they’re a must-try:

Super easy: Just egg whites, sugar, and vanilla – that’s it! Even beginners can nail these.
So fun to decorate: Giving each ghost its own goofy personality with food coloring never gets old.
Light as air: They practically melt in your mouth – perfect when you’ve already eaten your weight in candy.
Halloween magic: They look impressive but take almost zero effort. Total party win!

Seriously, once you make these once, they’ll become your spooky season staple. Promise!

Ingredients for Ghost Meringue Cookies

Okay, let’s talk ingredients – and there’s a reason I’m picky about these! For perfect little ghosts every time, you’ll need:

4 large egg whites (room temperature – this makes all the difference for volume)
1 cup granulated sugar (superfine works even better if you have it)
1/4 teaspoon cream of tartar (our secret stabilizer!)
1 teaspoon pure vanilla extract (skip the imitation stuff here)
Black gel food coloring (not liquid – it’ll deflate our fluffy ghosts)

That’s it! Five simple things for cookies that’ll vanish faster than a ghost in daylight.

Equipment You’ll Need

Stand mixer or electric hand mixer
Large mixing bowl (spotlessly clean!)
Piping bag
Round piping tip (about 1/2 inch)
Baking sheet
Parchment paper

How to Make Ghost Meringue Cookies

Alright, let’s get spooky! Making these ghost cookies is seriously simple, but I’ve got all my best tricks to help you nail it. Follow these steps, and you’ll have the cutest little ghost army in no time.

Step 1: Preheat and Prepare

First things first – heat that oven to 200°F (95°C). Low and slow is the name of the game here! Line your baking sheet with parchment paper – no greasing needed. These little ghosts need to stay put while they bake.

Step 2: Beat Egg Whites

Here’s where magic happens! In a spotlessly clean bowl (any grease will ruin it!), beat your room temperature egg whites with cream of tartar. Watch closely – you want soft peaks that hold their shape when you lift the beaters. This usually takes about 2-3 minutes on medium speed.

Step 3: Add Sugar and Vanilla

Now, gradually sprinkle in the sugar while beating. Keep going until you get stiff, glossy peaks that don’t droop – about 5-7 minutes total. The meringue should feel smooth between your fingers with no graininess. Gently fold in the vanilla last.

Step 4: Pipe Ghost Shapes

Fill your piping bag fitted with a round tip (about 1/2 inch works great). Pipe tall dollops that taper at the top – think little ghosts floating upward! Give each one about 1.5 inches of space on the baking sheet. Pro tip: Twist the bag at the top as you pull away for cleaner peaks.

Step 5: Add Faces and Bake

Now the fun part! Use a toothpick dipped in black gel to dot on cute (or creepy!) eyes and mouths. Slide them into the oven for 1.5-2 hours until they’re crisp and lift easily off the parchment. Resist opening the oven door – patience makes perfect ghosts!

Tips for Perfect Ghost Meringue Cookies

After making these ghostly treats more times than I can count, I’ve learned a few tricks to guarantee success every time. First – and I can’t stress this enough – your bowl and beaters must be squeaky clean! Any trace of grease will sabotage your fluffy meringue. On humid days, I’ll even wipe everything down with vinegar first. Speaking of weather, avoid making these when it’s rainy – moisture is a meringue’s worst enemy. Store them in an airtight container with a silica packet to keep them crisp. And here’s my secret: if they soften, just pop them back in a low oven for 15 minutes to crisp up again!

Storing and Serving Suggestions

These ghostly little treats actually keep surprisingly well! Just pop them in an airtight container at room temperature – no fridge needed (humidity is their enemy!). They’ll stay crisp and delightful for up to a week… if they last that long! I love stacking them on a spooky cake stand for parties or packaging them up as creepy-cute Halloween favors. For extra fun, serve them with hot cocoa or cider – the contrast of warm drinks and cool, crisp meringues is absolutely magical!

Ghost Meringue Cookies Variations

Want to mix things up? Oh, I’ve played around with these ghosts plenty! For chocolate lovers, try adding 2 tablespoons of cocoa powder to the dry ingredients – you’ll get the spookiest little brown ghosts. Edible glitter makes them sparkle like real spirits, while a tiny drop of peppermint extract gives them a cool, ghostly chill. If you’re feeling extra creative, pipe some mini marshmallow “arms” sticking out before baking. The possibilities are endless – just have fun with it!

Ghost Meringue Cookies FAQs

I get asked about these little ghosts all the time, so let’s tackle the big questions! First up: “Can I use liquid food coloring?” Oh honey, no – gel is the way to go here. Liquid coloring adds moisture that’ll make your meringues weep. Just a tiny dot of black gel on a toothpick works perfectly for those spooky faces.

“Why did my meringues collapse?” Usually means we rushed the sugar addition or didn’t beat to stiff peaks. Patience is key! And always bake them low and slow – no peeking!

“Can I make these ahead?” Absolutely! They keep beautifully for a week in an airtight container. Just avoid humid days when baking them – moisture is a ghost’s worst nightmare!

Nutritional Information

Just so you know, these ghostly treats are pretty light on the calorie count! Each cookie comes in at around 25 calories with 5g of sugar. Of course, exact numbers can vary depending on the brands and ingredients you use, but hey, that means you can enjoy a few (or a lot!) without any guilt. Perfect for a spooky snack attack!

Share Your Spooky Creations

I’d love to see your ghostly masterpieces! Snap a photo, leave a comment, or tag me in your creations. Let’s make this Halloween the spookiest one yet! You can find more fun recipes on Pinterest.