Ghost-Shaped Meringue Cookies
These delightful Ghost-Shaped Meringue Cookies bring a whimsical touch to any dessert table, especially around Halloween. Light and airy, they are charming treats that are easy to make and customize.
Ingrédients
Meringue Ingredients
- 4 large egg whites Use at room temperature for better whipping.
- 1 cup granulated sugar Can substitute with coconut sugar or sugar alternatives.
- 1/4 teaspoon cream of tartar Helps stabilize the egg whites.
- 1 teaspoon vanilla extract Can be replaced with almond or maple extract.
- to taste Chocolate chips Used for decorating the eyes.
Instructions
Preparation
- Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
Making the Meringue
- In a clean bowl, add the egg whites and beat them with an electric mixer on medium until frothy.
- Sprinkle in the cream of tartar and continue beating until soft peaks form, about 2–3 minutes.
- Gradually add the sugar, one tablespoon at a time, beating well after each addition.
- Beat until the mixture looks glossy and forms stiff peaks, about 5 to 7 minutes.
- Gently fold in the vanilla extract using a spatula.
- Transfer the meringue into a piping bag fitted with a round tip and pipe ghost shapes onto the baking sheet.
Baking
- Bake the piped meringues in the preheated oven for 1.5 hours until they are dry to the touch.
- After baking, let them cool completely on the tray before decorating.
- Use melted chocolate chips to create eyes on the cooled meringue ghosts.
Notes
Store in an airtight container at room temperature for up to 2 weeks. Can freeze in a single layer for up to 2 months.