Meringue Ghost Cookies

Halloween has always been my favorite time of year for baking with the kids. There's something magical about creating treats that are both spooky and sweet. Last October, Amy came home from school talking nonstop about ghost cookies her friend brought for the class party, and I knew we had to make our own version. That's when I discovered these ghost meringue cookies—light, crispy, adorable little ghosts that are honestly easier to make than you'd think.

I love that these cookies only need 5 simple ingredients you probably already have in your kitchen. No fancy equipment required, just an electric mixer and a piping bag (or even a zip-top bag works great). Bradley was skeptical at first because they looked "too cute" for a teenager to help with, but once he saw how fun the piping process was, he couldn't resist joining in. We ended up making three batches that weekend, and honestly, they disappeared faster than I could make them.

The best part? These meringue ghost cookies are naturally gluten-free and super low in calories, so you can enjoy a few without any guilt. They're perfect for Halloween parties, classroom treats, or just a fun weekend project with your little ones. If you're looking for more easy Halloween treats, you'll want to check out my candy corn popcorn mix that's become another family favorite during spooky season.

Jump to:

• Why You'll Love These Ghost Meringue Cookies
• What You'll Need For Ghost Meringue Cookies
• How To Make The Perfect Meringue Ghost Cookies
• Storing Your Halloween Meringue Cookies
• Tips For Making The Best Ghost Meringue Cookies
• Ghost Meringue Cookie Questions Answered
• More Halloween Treats You'll Love
• Why These Meringue Ghosts Are Perfect For Halloween
• Meringue Ghost Cookies

Why You'll Love These Ghost Meringue Cookies

There are so many reasons why this Halloween meringue recipe has become our go-to for October baking projects. Here's what makes these little ghosts so special:

• Super simple ingredients - Just egg whites, sugar, cream of tartar, vanilla, and chocolate chips for the faces
• Quick prep time - Only 30 minutes of hands-on work before they go in the oven
• Kid-friendly project - Amy loves piping the ghost shapes, and there's no way to mess them up
• Naturally gluten-free - Perfect for friends with dietary restrictions at parties
• Low-fat treat - Made mostly from egg whites, so you can enjoy several without overdoing it
• Stores beautifully - They last up to 2 weeks in an airtight container, so you can make them ahead

What You'll Need For Ghost Meringue Cookies

Here's everything you need to create these adorable Halloween treats. I always keep these ingredients on hand during October because we end up making batch after batch.

• 2 egg whites - Make sure they're at room temperature for the best volume
• ⅛ teaspoon cream of tartar - This helps stabilize the meringue
• ½ cup sugar - Regular granulated sugar works perfectly
• ¼ teaspoon vanilla extract - Adds a subtle sweet flavor
• 1 tablespoon chocolate chips - For creating the spooky little faces

I've learned that using room temperature egg whites makes a huge difference. I usually separate my eggs and let the whites sit on the counter for about 30 minutes before starting. John always jokes that I'm too particular about this, but trust me, it matters.

How To Make The Perfect Meringue Ghost Cookies

Making these Halloween cookies is honestly so much fun. The first time I made them, I was worried about getting the ghost shapes right, but after the first few, you get the hang of it. Here's exactly how I do it every time:

1. Preheat your oven to 225°F. Yes, that's a low temperature, and yes, it's correct. These cookies need gentle heat to dry out properly without browning.

2. Beat the egg whites, cream of tartar, and vanilla using an electric mixer on medium-high speed until the mixture becomes foamy. This takes about 2-3 minutes. You'll see it start to get white and bubbly.

3. Gradually add the sugar while continuing to beat the mixture. I add it one tablespoon at a time. This is where patience really pays off. Keep beating until you get stiff peaks that stand straight up when you lift the beaters. This usually takes another 5-7 minutes total.

4. Line a baking sheet with parchment paper. Don't skip the parchment. I tried using a silicone mat once, and the cookies stuck like crazy.

5. Fill a piping bag or zip-top bag with the meringue. If you're using a zip-top bag like I often do, snip off about ½ inch from one corner. Amy loves helping with this part.

6. Pipe out your ghost shapes onto the parchment. I start with a big blob for the body, pull back slightly, then add two smaller blobs on either side for the "arms." Some people pipe circles, but I think the blob method looks more like adorable floating ghosts.

7. Bake for 45 minutes at that low 225°F temperature. Then—and this is important—turn off the oven completely but leave the cookies inside for another 45 minutes. Don't open the door to peek. I know it's tempting, but the sudden temperature change can crack your meringues.

8. Let them cool completely before adding the faces. This usually takes about 15-20 minutes once you remove them from the oven.

9. Melt the chocolate chips in the microwave in 10-15 second bursts, stirring between each one. I've burned chocolate by rushing this step before, so take your time.

10. Use a clean narrow object to paint on the eyes and mouth. I use a butter knife with a narrow rounded tip. Amy prefers using a toothpick for more detail. Get creative with the expressions—we've made happy ghosts, surprised ghosts, and even sleepy-looking ghosts.

The whole process takes about 2 hours total, but most of that is just waiting time while the meringues bake and cool. Perfect for a lazy Sunday afternoon when you want to keep the kids busy with something creative.

Storing Your Halloween Meringue Cookies

One of my favorite things about these ghost meringue cookies is how well they keep. I can make them several days before a party and they stay perfectly crisp.

Room temperature storage is your best friend here. Place the cookies in an airtight container with a tight-fitting lid. I line mine with parchment paper between layers to prevent any sticking. They'll stay fresh and crunchy for up to 2 weeks this way.

Whatever you do, don't refrigerate them. I made this mistake once when I had limited counter space during a party prep week. The humidity in the fridge turned my beautiful crispy ghosts into sad, sticky blobs. Not fun to explain to Amy why her cookies looked like they were melting.

If you live in a humid climate, you might want to toss a small food-safe silica packet in the container (the kind that comes in beef jerky packages). It helps absorb any moisture that might sneak in.

Tips For Making The Best Ghost Meringue Cookies

I've made these cookies at least a dozen times now, and I've learned some tricks along the way that make the process so much easier.

Check the weather before you start. Seriously. Humidity is meringue's worst enemy. I tried making these on a rainy Nashville afternoon once, and they never fully crisped up. Save this recipe for dry days when the humidity is below 60% if possible.

Don't rush the beating process. When the recipe says beat until stiff peaks form, it really means it. The meringue should stand straight up when you lift the beaters, not flop over to the side. Bradley timed me once, and it took almost 8 minutes total to get there.

Use clean, grease-free bowls and beaters. Even a tiny bit of grease or egg yolk will prevent the whites from whipping properly. I learned this the hard way when my meringue wouldn't stiffen, and I realized I hadn't washed my bowl well enough after making cookies earlier that day.

Make different expressions on the faces. This is where the real fun comes in. Amy loves making each ghost look unique—some with big round eyes, others with squinty eyes. We even made one batch with heart-shaped eyes for her school party.

Try different sizes. You can make tiny bite-sized ghosts or larger ones. Just remember that larger cookies need a bit more baking time. I usually add 10-15 minutes for bigger ghosts.

Honestly, the most important tip? Have fun with it. These cookies are meant to be cute and whimsical, not perfect. Some of our favorite ones are the slightly wonky ghosts that didn't pipe exactly right but ended up looking more charming because of it.

Ghost Meringue Cookie Questions Answered

More Halloween Treats You'll Love

If you're planning a Halloween party or just want to fill your treat table with fun October goodies, these recipes pair perfectly with ghost meringue cookies:

• Monster Munch Trail Mix - A sweet and salty snack mix that's perfect for Halloween parties
• Witches Brew Chex Mix - Savory and slightly spooky, this is always a hit with kids
• Pumpkin Spice Puppy Chow - Sweet, crunchy, and full of fall flavors

Why These Meringue Ghosts Are Perfect For Halloween

After making these cookies more times than I can count, they've become a staple in our Halloween celebration. There's something special about creating treats that are both adorable and delicious, and these little ghosts check both boxes perfectly.

What I love most is how these cookies bring my family together in the kitchen. Amy gets so excited about piping the shapes, Bradley (despite his teenage coolness) can't resist helping with the chocolate faces, and John is always ready to be our official taste tester. It's become one of our October traditions.

The fact that they're made with just 5 simple ingredients makes them accessible for anyone to try, even if you've never worked with meringue before. Don't let the word "meringue" intimidate you—I promise this recipe is beginner-friendly.

So grab your mixer, get those egg whites ready, and make some ghost meringue cookies this Halloween season. They're adorable, they're delicious, and they're guaranteed to bring smiles to everyone who sees them. Plus, they make your kitchen smell amazing while they're baking.

Save this recipe to your Pinterest board so you can find it again when Halloween rolls around. Trust me, once you make these once, you'll want to make them every year.

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