Halloween Meringue Cookies
These adorable Halloween meringue cookies are light, crispy, and melt-in-your-mouth delicious! Shaped like ghosts, pumpkins, or monsters, they make the perfect fun and festive treat for spooky season.
Ingredients
- 3 large egg whites, at room temperature
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
- Food coloring (optional – orange for pumpkins, green for monsters)
- Edible candy eyes or melted chocolate for decorating
Instructions
- Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper
- .Beat egg whites: In a clean, dry bowl, beat egg whites on medium speed until foamy.
- Add cream of tartar and continue beating until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form (about 5-7 minutes).
- Mix in vanilla extract and food coloring if using.
- Pipe the meringue:
- For ghosts: Pipe tall swirls onto the baking sheet.
- For pumpkins: Pipe round mounds and use a toothpick to create ridges.
- For monsters: Pipe irregular shapes for a spooky effect.
- Bake for 1 hour 30 minutes until crisp and dry.
- Turn off the oven and let cookies cool inside for 30 minutes.
- Decorate with candy eyes or melted chocolate for spooky faces.
- Enjoy! Serve or store in an airtight container for up to 1 week.
Notes
- Make sure your bowl and beaters are completely grease-free for the best meringue texture.
- Baking at a low temperature ensures crispy, melt-in-your-mouth cookies.