Ghost Meringue Cookies
Ghost Meringue Cookies are a 5-ingredient cookie made of egg whites, sugar and cream of tartar. They're piped into ghostly shaped and after baking are decorated with icing gel to add their ghost faces.
Servings: 3 dozen
Calories:
Ingredients
- 4 egg whites
- 1 cup sugar
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- black icing gel
Instructions
- Preheat oven to 225 degrees. Line a large baking sheet with parchment paper or a silpat.
- Beat egg whites in a mixer with the beater attachment on high speed until foamy, about 5 minutes.
- Add in the sugar, 1 tablespoon at a time. Then add in the cream of tartar and vanilla.
- Continue beating on high speed until egg whites are thick and white, looking similar to marshmallow fluff, and hold a stiff peak.
- Transfer to a piping bag with a wide round tip. Pipe one layer, lift up and pipe another layer on top, followed by a third to create a ghostly body.
- Bake for 45 minutes, then remove from the oven and let cool completely.
- Once cooled, add ghost eyes and mouths with black icing gel.
Notes
Store ghost meringues in an airtight container for up to 2 weeks. Frozen meringue cookies will last for at least a month.