Too cute to be spooky, this easy meringue ghosts recipe will be a hit with kids and adults alike. I make these every year for my kids. It just wouldn’t be Halloween without them!
These meringue ghost cookies are crisp on the outside and soft in the center. They are so light and fluffy they literally melt in your mouth! These cute ghost treats are made like a traditional meringue cookie, but with the addition of some grated white chocolate for an added something special. These cookies are just perfect for satisfying a sweet tooth.
This fun Halloween cookie recipe for kids is based on a recipe that my mom always made for Christmas. The original recipe was called Forget-Me-Nots because you stick the cookies in a preheated oven, shut it off, and allow the cookies to bake overnight as the oven cools. (Just don’t forget to remove them in the morning when you turn the oven on to make breakfast!) I adapted it to use for Halloween by piping the meringue into ghost shapes using my Wilton Dessert Decorator.
Ingredients Needed to Make This Meringue Ghost Cookies
- 2 egg whites
- 1/4 tsp cream of tartar
- 2/3 cup sugar
- 1/2 tsp vanilla
- 1/3 cup grated white chocolate (finely chopped works too!)
- Wilton Candy Eyeballs
I just love how much character these cute candy eyeballs give the meringue ghost cookies, but if you prefer, you can also draw on the eyes with a bit of melted chocolate.
Meringue Ghost Recipe Instructions
Start by separating out the egg whites. You can separate the eggs with your hands, but I much prefer using an egg separator to keep my hands clean. Allow the egg whites to come to room temperature to make it easier to get them to form stiff peaks.
Even though you won’t be using them in this recipe, don’t throw out the egg yolks. You can use them in scrambled eggs or to make Hollandaise sauce for eggs benedict. There are even some cookie recipes that only require the yolks. If you won’t be using them right away, just store them in the fridge.
Using an electric mixer, beat the egg whites on low speed until frothy (the mixture will look sudsy), then gradually increase to a high speed.
As a side note, I highly recommend a stand mixer to make meringue ghosts. Handheld electric mixers will certainly work, but your hands will get tired will waiting for the egg whites to get to the right consistency. I use the whisk attachment for my KitchenAid stand mixer. It works great!
When the egg whites form soft peaks, add the cream of tartar and then slowly stream in the sugar.
Meanwhile grate your white chocolate. I use a hand grater but you can also chop it by hand.
Continue beating on high speed (I use speed 8 on my KitchenAid) until egg whites form stiff peaks. It took about 15 minutes for mine to form stiff peaks, but it depends on the power of your mixer. Basically when you remove the beaters, peaks should remain without flopping over.
Not sure your egg whites have formed stiff peaks? Here’s a great video that explains the difference between soft peaks, firm peaks, and stiff peaks.
Add the vanilla to your egg whites, then turn off your mixer and remove the beaters. Gently fold in the white chocolate by hand, being careful not to deflate the egg whites.
Pipe or spoon the meringue onto a baking sheet lined with a silicon baking mat or parchment paper. I have tried this easy meringue ghosts recipe with a greased cookie sheet and the cookies stuck and it was difficult to remove them without breaking. So be sure to use the baking mat or parchment – the cookies will come right off!
When I make this meringue ghost recipe, I like to use my Wilton Dessert Decorator with a #12 icing tip. It makes quick work of forming the ghost shapes.
Don’t worry about getting your ghosts to all look alike. The different shapes show their character! I found the easiest way to form the ghosts was to pipe a fat oval shape and then kind of go back and forth, tapering in the sides.
Add Wilton candy eyeballs to each of your ghosts. Again, don’t worry about perfection. The eyeballs don’t have to be evenly spaced or even straight. It gives them character – like the cutie on the right 🙂
Preheat your oven to 350 degrees. Place the baking sheet in the oven, shut the door, and then turn it off. Your ghosts will be done when the oven is completely cool (about 5 hours). I prefer to make them in the evening and let them bake overnight.
If you make this meringue ghost recipe overnight, just make sure to remove the baking sheet in the morning before you preheat the oven for breakfast. I ruined a batch of these ghosts one time because I forgot the tray was in the oven and preheated the oven to make my baked french toast recipe. Oops!
I recently discovered an even easier way to make these ghost cookies – in my food dehydrator! (I have a dehydrator from Cabela’s that has digital temperature controls similar to the Excalibur.) Set your dehydrator to 135 degrees and allow the cookies to dry for 4 and a half hours. Then prop open the door and allow to cool for another hour. The cookies come out perfectly this way – you get no browning on the bottom or tips at all!
Store your meringue ghost cookies in an airtight container. This Halloween recipe for kids makes 12-18 Meringue Ghost Surprises, depending on how big you make them. You can easily double the recipe if you are expecting a crowd!
I found this cute slab of wood serving platter at Target recently and thought it was perfect for serving up a batch of these cookies. Aren’t they just adorable?
Pin this Halloween Cookie Recipe for Kids:
These meringue ghosts would be a great treat to make for any Halloween party. They would also be fun to make and send in with your kids for class parties. If you make meringue ghosts for your kids this Halloween, you will have to come back here and let me know how they turned out. So tell me… what sorts of fun Halloween recipes are you going to make this year? Be sure to leave me a comment below. I would love to hear from you!
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