Ingredients
- 3 large egg whites, at room temperature
- 3/4 cup granulated sugar
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
- 48 mini chocolate chips, for eyes
- Pinch of salt
- 1/4 tsp almond extract (optional)
- Gel food coloring (optional, for pastel ghosts)
Instructions
- Heat the oven. Preheat to 200°F (95°C). Line two baking sheets with parchment.
- Whip the whites. Beat the egg whites, cream of tartar, and salt on medium-high until soft peaks form, about 2 minutes.
- Add sugar slowly. With the mixer running, rain in the sugar one tablespoon at a time. Beat 5-7 minutes until stiff, glossy peaks hold — the meringue should feel smooth, not gritty, when rubbed between your fingers.
- Pipe the ghosts. Fold in the vanilla (plus almond extract and food coloring if using), then transfer to a piping bag fitted with a large round tip. Pipe a 1-inch base circle, then pull straight up to a tall kiss for the ghost body. Repeat for 24 ghosts.
- Add eyes. Gently press two mini chocolate chips into each ghost for eyes before baking.
- Bake low and slow. Bake 90-120 minutes until the ghosts feel dry and lift easily off the parchment. Turn off the oven, crack the door, and let them cool inside 30 minutes for maximum crispness.
👻 Meringue rules
Any speck of grease or yolk will stop the whites from whipping — wipe your bowl with vinegar first. Humidity is meringue's enemy; bake on a dry day if you can. Slightly chewy centers are a feature, not a flaw. Store airtight at room temperature up to 2 weeks; never refrigerate, or they weep.
Common questions
Why are my meringues sticky or weepy?
Usually underbaking or humidity. Bake until fully dry to the touch and cool them in the turned-off oven — and store airtight the moment they're cool.
Can I make these without cream of tartar?
Yes — substitute 1/2 teaspoon white vinegar or lemon juice. The acid stabilizes the whites the same way.
Can I color the ghosts?
A drop of gel food coloring folded in at the end makes pastel ghosts, but keep it subtle — too much liquid deflates the meringue.
How long do meringue cookies keep?
Up to 2 weeks in an airtight container at room temperature. They also freeze beautifully for 2 months.
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