Can I make meringue cookies on a humid day?

Humidity can prevent meringues from crisping properly. It's best to make these on a dry day, or they may turn out sticky instead of crisp.

How do I store meringue ghost cookies?

Store them in an airtight container at room temperature for up to 2 weeks. Avoid refrigeration as moisture will make them soggy.

Can I use liquid egg whites instead of fresh eggs?

Yes, you can use 1/4 cup of liquid egg whites (pasteurized carton egg whites) as a substitute for 2 fresh egg whites.

Why didn't my meringue hold its shape when piping?

The meringue wasn't beaten long enough. Continue beating until stiff peaks form—when you lift the beater, the peaks should stand straight up without drooping.

Meringue Ghost Cookies - mylifeisyummy.com

Description

Light, crispy, adorable little ghost meringue cookies that are perfect for Halloween. These spooky-sweet treats are made with just 5 simple ingredients and are naturally gluten-free. Fun to make with kids and they last up to 2 weeks in an airtight container.

Ingredients

Scale

2 egg whites (room temperature)
1/8 teaspoon cream of tartar
1/2 cup sugar
1/4 teaspoon vanilla extract
1 tablespoon chocolate chips

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Instructions

Preheat your oven to 225°F.
Beat the egg whites, cream of tartar, and vanilla using an electric mixer on medium-high speed until the mixture becomes foamy, about 2-3 minutes.
Gradually add the sugar one tablespoon at a time while continuing to beat the mixture. Keep beating until you get stiff peaks that stand straight up when you lift the beaters, about 5-7 minutes total.
Line a baking sheet with parchment paper.
Fill a piping bag or zip-top bag with the meringue. If using a zip-top bag, snip off about 1/2 inch from one corner.
Pipe out your ghost shapes onto the parchment. Start with a big blob for the body, pull back slightly, then add two smaller blobs on either side for the arms.
Bake for 45 minutes at 225°F. Then turn off the oven completely but leave the cookies inside for another 45 minutes without opening the door.
Let them cool completely, about 15-20 minutes once removed from the oven.
Melt the chocolate chips in the microwave in 10-15 second bursts, stirring between each one.
Use a butter knife or toothpick to paint on the eyes and mouth with the melted chocolate.

Notes

Humidity is meringue's enemy - save this recipe for dry days when humidity is below 60% if possible. Use clean, grease-free bowls and beaters for best results. Don't refrigerate these cookies as the humidity will make them sticky. Store in an airtight container at room temperature for up to 2 weeks.

Prep Time: 30 minutes
Cook Time: 90 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 15
Sugar: 4g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg