Meringue Ghost Cookies

By Tracy

4 Person

100 Minutes

0 Calories

These look absolutely fantastic and such a unique idea as well. Okay, sometimes we deserve some treats! It’s Halloween soon, and you’ll want to make something special with your kids, or to bring into school, or to share with office mates. I have to say, I just love to bake, and these are too much fun to make. Also, they’re not so bad for you, so if you have one or two, it’s OK. Enjoy!

Ingredients

sprinkles
chocolate chips
1 large round piping tip
1 large pastry bag
1/2 tsp. nutmeg, cinnamon or pumpkin pie spice
1 tsp. vanilla
1/4 tsp. cream of tartar
1 cup castor or super fine sugar
4 egg whites, room temperature

Method

01

Preheat the oven to 200 degrees F. Place a Silpat liner or parchment paper on one or two cookie sheets.
02

With a hand mixer or standing mixer whip the egg whites and cream of tartar on medium high until soft peaks form.
03

The egg whites should look glossy. Add the vanilla. Slowly add in the sugar and spices. While the mixer was running I just continuously added spoonfuls of sugar until it was all in. Scrape the sides of your mixing bowl and give the whole thing one last mix up.
04

Fit the piping tip into your pastry bag, cut the tip of the bag off so that the tip peaks through the corner of the bag. Fill the bag with meringue. Squeeze one large ball onto the prepared cookie sheet. Squeeze a second large ball onto the first ball, and there you have your first little ghost!
05

Make sure to pipe ghosts about an inch or so apart from each other. They don’t expand too much in the oven, but they certainly do a bit. They might even lean over a touch. Once you’ve piped the cookies, adorn them. Use your sprinkles, have fun with it! You can these fabulous wilton eyeballs at most craft stores.
06

Bake the cookies in the oven for 1 1/2 hours. Turn the oven off, and allow the cookies to sit in there for one more hour.

Related Tags

Chocolate Chip Cookie Recipes

Dessert Recipes

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Meringue Ghost Cookies

4.2

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 90 Mins
Total Time 100 Mins

02 Ingredients

sprinkles

chocolate chips

1 large round piping tip

1 large pastry bag

1/2 tsp. nutmeg, cinnamon or pumpkin pie spice

1 tsp. vanilla

1/4 tsp. cream of tartar

1 cup castor or super fine sugar

4 egg whites, room temperature

03 Method

Step 1

Preheat the oven to 200 degrees F. Place a Silpat liner or parchment paper on one or two cookie sheets.

Step 2

With a hand mixer or standing mixer whip the egg whites and cream of tartar on medium high until soft peaks form.

Step 3

The egg whites should look glossy. Add the vanilla. Slowly add in the sugar and spices. While the mixer was running I just continuously added spoonfuls of sugar until it was all in. Scrape the sides of your mixing bowl and give the whole thing one last mix up.

Step 4

Fit the piping tip into your pastry bag, cut the tip of the bag off so that the tip peaks through the corner of the bag. Fill the bag with meringue. Squeeze one large ball onto the prepared cookie sheet. Squeeze a second large ball onto the first ball, and there you have your first little ghost!

Step 5

Make sure to pipe ghosts about an inch or so apart from each other. They don’t expand too much in the oven, but they certainly do a bit. They might even lean over a touch. Once you’ve piped the cookies, adorn them. Use your sprinkles, have fun with it! You can these fabulous wilton eyeballs at most craft stores.

Step 6

Bake the cookies in the oven for 1 1/2 hours. Turn the oven off, and allow the cookies to sit in there for one more hour.

04 Author