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.
Keyword: ghost meringue cookies, halloween treats week, meringue cookies
½teaspooncream of tartar
black icing gel
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.
Store ghost meringues in an airtight container for up to 2 weeks. Frozen meringue cookies will last for at least a month.