As Halloween approaches, the air fills with excitement, and so do our kitchens with deliciously spooky treats! One such delight is Ghost Meringue Cookies—light, airy, and hauntingly cute! These whimsical little confections are perfect for adding a sweet, spooky touch to your Halloween festivities. With their crispy exteriors and soft, marshmallow-like centers, they’re a delightful blend of texture and sweetness. Plus, they’re a fantastic activity to do with friends or family, making your Halloween even more memorable.
In this blog, we’ll take you through the fun process of whipping up these adorable ghostly sweets. Get ready to impress your friends with these fluffy, delectable meringues that are as fun to make as they are to eat!
Ingredients
To make these delightful Ghost Meringue Cookies, you’ll need a few simple ingredients that you might already have in your pantry. Here’s what you’ll need:
- 3 large egg whites: The base for your meringue. Ensure they’re at room temperature for best results.
- ¾ cup white granulated sugar: This will give the meringues their sweetness and crispiness.
- ½ teaspoon vanilla paste: For that hint of rich vanilla flavor that pairs perfectly with the lightness of the meringue.
For Decorating:
- Black food dye: Used to create those spooky ghostly faces.
- Water: To mix with the food dye for easy application.
Whipping Up the Meringue
The key to achieving perfectly airy and light Ghost Meringue Cookies lies in the meringue-making process. Here’s how to do it:
Preheat the oven: Start by preheating your oven to 210°F (100°C). This low temperature is crucial for drying out the meringues, giving them their characteristic crisp texture.
Line your baking sheet: Grab a 9×13 baking sheet and line it with parchment paper. This prevents the meringues from sticking and ensures they bake evenly.
Prepare the double boiler: Fill the bottom pot of your double boiler with water and bring it to a gentle simmer. The steam will help cook the egg whites and sugar gently without scrambling them.
Whisk the egg whites and sugar: In a heatproof bowl, whisk together 3 large egg whites and ¾ cup granulated sugar. Place this bowl over the simmering water, ensuring it doesn’t touch the water itself.
Heat and dissolve: Whisk continuously until the sugar dissolves completely and the mixture feels warm to the touch, about 10 minutes. This step is crucial as it ensures a stable meringue.
Beat until stiff peaks form: Once heated, carefully transfer the bowl to your stand mixer (or use a hand mixer). Add ½ teaspoon vanilla paste and beat on high speed for 5-7 minutes, or until you achieve stiff, glossy peaks. The meringue should be thick enough to hold its shape.
Baking & Designing the Ghost Meringue Cookies
Now that your meringue is ready, it’s time to create those adorable ghost shapes!
Pipe the meringue: Transfer the meringue mixture into a piping bag fitted with a large round piping tip. Pipe ghost shapes onto your prepared baking sheet, forming small mounds with peaks at the top to create the ghostly heads.
Bake the meringues: Place the baking sheet in the preheated oven and bake for 1 hour. You want the meringues to be crisp and firm to the touch.
Cool in the oven: After an hour, turn off the oven and leave the meringues inside for an additional hour to cool completely. This helps prevent cracks and keeps them light and airy.
Decorate the ghosts: Once cooled, it’s time to bring your ghosts to life! Mix black food dye with a bit of water to create a paintable mixture. Using a small brush or a toothpick, carefully paint eyes and mouths onto your ghostly meringues. Get creative—each ghost can have its own unique expression!
Tips for the Best Meringue Cookies
While making Ghost Meringue Cookies is relatively straightforward, a few tips can help you achieve the best results:
Room temperature egg whites: Start with egg whites that are at room temperature. This helps them whip up better and achieve maximum volume.
No grease: Ensure your mixing bowl and utensils are completely clean and free from grease. Any fat can prevent the egg whites from whipping properly.
Sifting sugar: Sifting the sugar before adding it to the egg whites can help dissolve it more evenly and prevent graininess in your meringues.
Avoid humidity: Meringues are sensitive to moisture, so try to make them on a dry day. If it’s particularly humid, you may find it challenging to achieve that perfect crispness.
Store properly: Once your ghostly creations are complete, store them in an airtight container at room temperature. They’ll keep for several days, but it’s best to enjoy them fresh!
These Ghost Meringue Cookies are a delightful addition to any Halloween celebration. They’re light, airy, and oh-so-cute, making them perfect for parties, treats for your kids, or even as a spooky snack for yourself. Not only are they delicious, but they also offer a fun way to get creative in the kitchen—especially when it comes to decorating those spooky little faces!
So, gather your ingredients, roll up your sleeves, and whip up a batch of these charming ghostly treats. With just a bit of patience and creativity, you’ll have a spooky and sweet treat that’s sure to impress. Enjoy making and sharing your Ghost Meringue Cookies this Halloween, and watch as they vanish faster than you can say “boo!”
Ghost Meringue Cookies
Equipment
- Double Boiler
- 9x13 Baking Sheet
- Parchment Paper
- Piping Bag
- Large Round Piping Tip
Ingredients
- 3 large egg whites
- ¾ cup white granulated sugar
- ½ teaspoon vanilla paste
Ghost Eyes & Mouth
- Black Food Dye
- Water
Instructions
- Preheat the oven to 210°F (100°C). Line a 9x13 baking sheet with parchment paper.
- Prepare a double boiler by filling the bottom with water and heating it until it simmers. In a heatproof bowl, whisk together the egg whites and sugar. Place the bowl over the simmering water, making sure the bottom of the bowl doesn't touch the water.
- Whisk continuously until the sugar dissolves and the mixture becomes warm to the touch. This should take about 10 minutes. Remove the bowl from the heat.
- Transfer the mixture to a stand mixer (or use a hand mixer) and add the vanilla paste. Beat on high speed for about 5-7 minutes until stiff, glossy peaks form.
- Transfer the meringue mixture to a piping bag fitted with a large round tip. Pipe ghost shapes onto the prepared baking sheet, forming small mounds with peaks at the top for the ghost heads.
- Bake for 1 hour. The meringues should be crisp and firm to the touch. Once done, turn off the oven and let the meringues cool inside the oven for 1 hour.
- Decorate by mixing black food dye with a bit of water to form "ghost eyes and mouths." Use a small brush or toothpick to paint faces onto the cooled meringues.
- Store the meringue cookies in an airtight container at room temperature.
