These spooky-cute Ghost Meringues are crisp on the outside, soft inside, and melt-in-your-mouth delicious the perfect light and fun Halloween treat.

Scale

3 large egg whites, room temperature

1/4 tsp cream of tartar

3/4 cup granulated sugar

1/2 tsp vanilla extract

Mini chocolate chips or black gel icing for eyes

1. Preheat oven to 225°F (110°C) and line two baking sheets with parchment paper.

2. In a clean mixing bowl, beat egg whites on medium speed until foamy.

3. Add cream of tartar and continue to beat until soft peaks form.

4. Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and sugar is fully dissolved.

5. Beat in vanilla extract briefly to combine.

6. Transfer the meringue to a piping bag fitted with a large round tip.

7. Pipe ghost shapes onto prepared baking sheets, making them about 2 inches tall.

8. Press two mini chocolate chips into each ghost for eyes, or add dots of black gel icing after baking.

9. Bake for 1 hour, then turn off the oven and let the meringues cool inside with the door closed for another hour.

10. Once cooled completely, carefully remove from parchment and store in an airtight container.

Make sure your mixing bowl is completely grease-free or the meringues won’t whip properly.

Avoid making meringues on humid days — moisture affects their texture.

You can flavor them with almond or peppermint extract for variation.

Store at room temperature for up to 1 week.

Keywords: ghost meringues, halloween treats, meringue cookies, spooky desserts, halloween recipes