While planning my last Halloween party, I went down an internet rabbit hole and emerged fully committed to making ghost-shaped meringue cookies. There are a lot of versions out there, but I wanted mine to feel a little more intentional and a little less like accidental blobs. Meringue is one of my personal favorites, so I made a full batch knowing full well I’d be “testing” extras for days.
Piping the Meringue
To pipe these ghosts, you’ll want a round piping tip. I use a Wilton decorating kit and typically reach for tip 12. Before committing to your baking sheet, it’s worth doing a few practice ghosts on parchment or a plate until you get the motion down.
Most meringue ghosts are a single swirl, but I like adding small arms. It gives them a bit more character and helps them read as ghosts instead of abstract dollops. The good news: you don’t need a second piping bag. Just use the same one and pipe quick little flicks on either side after forming the body.
Notes from the Kitchen
- Drying matters. These cookies need time to fully dry out in the oven. If you rush them, they can deflate or lose that signature crisp texture. After baking, I leave them in the warm (turned-off) oven for at least 60 minutes and test one before pulling the rest.
- Humidity is your enemy. Store finished cookies in an airtight container and keep them away from steam, open windows, or damp kitchens.
- Make extra. They’re light, they disappear quickly, and you’ll want backups in case a few crack during transfer (or get eaten immediately).
These ghost meringue cookies are simple, festive, and surprisingly satisfying to make, especially if you enjoy piping and a little hands-on detail work. Perfect for Halloween, but honestly fun any time you want an excuse to play with meringue.
Ghost Meringue Cookies
Equipment
- Stand or hand mixer
Ingredients
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1 cup confectioners sugar
- 1 tsp vanilla extract
- Black Gel Food Coloring for eyes and moth
Instructions
- Preheat your oven to 200° and line 2 baking sheets with parchment paper.
- In a large bowl combine eggs, vanilla, and cream of tartar. Mix on low until mixture is frothy and soft peaks can be formed on a spoon.4 large egg whites, 1/4 tsp cream of tartar, 1 tsp vanilla extract
- While still beating the mixture (this is where a stand mixer is handy) gradually add the sugar 1/8 cup at a time and waiting 15-20 seconds between each addition. Once all the sugar is added beat for another few minutes until the mixture can form still peaks on a spoon.1 cup confectioners sugar
- Using a spatula, spoon the mixture into a large pastry bag fitted with a round tip. Pipe 2 inch bodies and small arms onto each body. Leave at least 1 inch between each cookie
- Bake for 60 minutes and then turn off the oven but leave the cookies in for an additional 30-60 minutes so that they can continue to dry out.
- Using a small brush and gel food coloring you can paint eyes and a mouth onto each ghostBlack Gel Food Coloring
