A fun and super easy Halloween Treats – Ghost Meringue Cookies. Enjoy it munching as is, or use it as a fun decoration on your Halloween Cake or dessert boards. The Meringue Cookies are light and not overly sweet like the store bought ones. And these definitely brings a smile to every kid’s face.
What are Ghost Meringue Cookies
Meringue Cookies are light, crispy sweet treats prepared with just 5 ingredients! I prepared the Ghost Meringue Cookies using the French Meringue Technique, which I find the easiest to follow
Now there are three different kinds of Meringue Cookies – Italian Meringue Cookies, French Meringue Cookies and Swiss Meringue Cookies.
What I like to make are the French Meringue Cookies since these turns out super light and airy.
Italian Meringue Cookies – Sugar syrup is gradually added to egg white while it is whisked to stiff peak. Then you shape and bake.
French Meringue Cookies – These are the most popular ones not only for cookies but also can be used for souffle. Granulated sugar is added in interval and whisked until peak stiff is formed. It is then shaped and baked.
Swiss Meringue Cookies – The texture of these meringue cookies are dense. White Sugar and egg whites are cooked in a bowl that is placed over a pot of simmering water. It is then whisked to form a stiff peak. It looks super fine and glossy compared to other two variety, but it also has a much denser texture.
I started making Meringue Cookies several years back and seeing how much my son loves these, I got into the habit of it of making it every festive season.
Last year, I had prepared a layered Halloween Cake and decorated it with these ghost Meringue Cookies.
Key Tips to make the Meringue
Making Meringue Cookies perfectly does take some practice, and here are a few steps you want to follow.
- Separate the eggs while it’s still cold in the fridge, but then leave the egg whites to come to room temperature. Room temperature egg whites will give more volume than the cold ones. ‘
- Make sure the whisk and the bowl you are using are complete dry and no water droplets are there.
- Do not rush to add the sugar, remember to wait for 20 seconds between every tablespoon. This is a key step for smooth grain-free meringue.
- Once you are done adding all the sugar, scrape the sides to make sure there are no sugar grains here and there. And whisk again.
- The meringue needs to be stiff peaked, so don’t stop before that, also don’t over whisk.
Do not open the oven door in between baking and even after the times goes off, leave the door shut for another 1 hour. If you open the door in between baking time, the meringue will shrink down. If you open soon after baking time, it might crack.
Once the baking and resting time is over, you will realize that the ghost meringue cookies comes out easy from the baking sheet, and it should feel super light.
If it feels sticky, put it back and bake for some more time.
Making The Ghost Meringue Cookies
I like to pipe it wiggly and funny and then use a gel black color to dot the eye and make the mouth using a tooth pick. Watch the video to understand the step better.
I love the fact that I don’t have to be perfect here. It should look funny cause that what makes the kid excited, so those wobbly meringue are welcoming with creepy smiles.
How to Store Meringue Cookies
Meringue Cookies should be stored in an airtight jar in the refrigerator. At high heat or humidity, it will lose it’s crisp texture and instead turn sticky and chewy.
Try these recipes:
- 2 egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- tiny pinch of salt
- black gel color
- Preheat the oven to 225F and line a big cookie sheet with parchment paper
- In your mixing bowl, pour the egg whites, cream of tartar and salt. Start whisking slowly increase the speed to medium until the mixture looks foamy.
- Pour 1 tablespoon of sugar, increase the speed to high and keep whisking. After every 20 seconds, add 1 tablespoon of sugar without stopping the mixer and continue whisking. Repeat the process until you have added all the sugar.
- Scrap the sides and continue whisking in high speed.
- In about 5 to 7 minutes, it would look glossy and form a stiff peak. Rub a little of the batter between your fingers to feel the texture. It shouldn’t feel grainy.
- Take a piping bag and fix a small or star piping tip. Pour the meringue into the bag and pipe tiny morsels. Using a tooth pick and black gel color, dot the eyes and the mouth.
- Place the cookie sheet in the middle rack of the oven and bake for 45 minutes. Then, switch off the oven and let it rest in the warm oven for an extra hour.
- After one hour, take the cookie sheet off the oven and let it cool completely before you store the meringue cookies.
Remember to store the cookies in the refrigerator, especially if it's warm, as these will get sticky with time and loose the crisp texture.