Can I make these ahead?

Absolutely! Make them a day or two before your party and store as above. They’re a stress-free make-ahead treat.

What’s the best way to separate egg whites?

Crack each egg over a small bowl, letting the white fall in while keeping the yolk in the shell. Add one egg white at a time to your mixing bowl, so a broken yolk doesn’t ruin the whole batch. Egg separators and cold eggs both help with clean separation.

What if I don’t have a piping bag?

No problem. Use a zip-top bag with the corner cut off or a makeshift parchment bag. You can even spoon blobs and shape with the back of your spoon.

Can I flavor the ghosts with something besides almond?

Definitely! Swap almond extract for vanilla, peppermint, coconut, or even a little lemon extract for a citrusy twist. Just don’t use more than ½ teaspoon total, as too much extract can deflate your meringue.

Can I pipe different ghost shapes and sizes?

Absolutely! Try tall, upright ghosts for a soft and chewy center, or pipe flatter “splat” ghosts for a crisp, melt-in-your-mouth bite. Mix sizes on your sheet—just adjust the bake time (smaller ghosts bake faster).

Why did my meringue ghosts crack in the oven?

Cracking can happen if the oven is too hot or if there’s a sudden change in temperature. Keep the baking temp low (250ºF or even 225ºF if your oven runs hot), and let the ghosts cool fully in the oven with the door ajar to prevent a shock.

My meringue always gets sticky. Help!

The biggest culprit is humidity or super airtight storage. Leave the container slightly open, or store in a cool, dry place. If needed, re-crisp in a low oven.

Meringue Ghost Cookies for Halloween

Description

Meringue Ghosts are the perfect light and crisp Halloween party treat. The recipe starts with just three egg whites, and in less than an hour, your kitchen will be filled with little ghosts ready to haunt the dessert table—and melt in your mouth!

Ingredients

Units Scale

3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon almond extract
1/2 cup granulated sugar
1/4 cup mini chocolate chip

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Instructions

Preheat your oven to 250º. Make sure your bowls and utensils are completely grease-free, as even a small amount can prevent the egg whites from whipping. Washing them with a strong dish detergent is a good way to do this. If you’re using plastic items, rinsing them with vinegar can also help.
Place egg whites in a large bowl with cream of tartar, and beat egg whites until soft peaks form.
Continue to beat, while gradually adding sugar.
Beat until stiff peaks form.
Spoon egg whites into a piping bag fitted with a large round tip, such as a Wilton #12. You can use a disposable piping bag or ziploc sandwich bag, cutting the tip (or corner) to an appropriate width, or make a parchment piping bag, as shown in the video.
Line two baking sheets with parchment paper, and pipe ghosts onto the sheets. Hold the piping bag upright with the tip about ½ inch from the sheetpan surface, and begin to squeeze egg whites until a circle about an inch wide, then begin to lift the piping bag while still squeezing, but tapering off. Stop squeezing and lift bag away. Then repeat to make a second tier on top.
Place chocolate chips on the second tier for eyes.
Place in preheated oven, baking for 45 minutes, until they’re just beginning to brown on the bottom.
Remove from oven and let cool.

Notes

To make flat ghosts, hold the bag vertically, and hover about ¼ inch from the pan, creating a disc for the head, and then zig-zag out, roughly in the shape of a Christmas tree for the body. Place chocolate chips for eyes in the head. Bake flat ghosts for 30 minutes. The flat ghosts dry out really nicely while baking, and have more of a melt-in-your-mouth quality, while the upright ghosts have a softer center.