Print

Crispy Ghost Meringue Cookie Bites: Easy 4 Ingredient Recipe

crispy ghost meringue cookie bites - featured image
Print Recipe

These light and airy ghost-shaped meringue cookies are made with just 4 ingredients and are naturally gluten-free. Perfect for Halloween parties or a fun baking project, they feature a crisp exterior that dissolves on your tongue.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips

Instructions

  1. Preheat oven to 200°F (93°C). Line two baking sheets with parchment paper.
  2. Place room-temperature egg whites in a clean, dry mixing bowl. Beat on medium speed until foamy and opaque, about 1-2 minutes.
  3. With mixer running on medium-high speed, add sugar one tablespoon at a time, waiting about 10 seconds between each addition.
  4. Continue beating on high speed for 5-7 minutes until stiff peaks form (when you lift the whisk, the meringue stands straight up without drooping).
  5. Add vanilla extract and beat on low speed for 10 seconds until just combined.
  6. Spoon meringue into a piping bag or zip-top bag. If using a zip-top bag, snip about 1/2 inch off one bottom corner.
  7. Pipe ghosts: Hold bag vertically about 1/2 inch above parchment. Pipe a small mound (about 1.5 inches wide), then lift bag straight up while applying gentle pressure. Release pressure and pull away to create a small tail. Leave 1 inch between ghosts.
  8. Immediately press 2 mini chocolate chips into each ghost for eyes, embedding them partially.
  9. Bake for 60 minutes at 200°F (93°C). Do not open oven door during baking.
  10. Turn off oven and leave meringues inside with door closed for 30 minutes.
  11. Remove baking sheets from oven and let cool on sheets for 10 minutes, then transfer to a wire rack to cool completely (about 20 more minutes).

Notes

Humidity is the enemy of meringue; avoid making on rainy days. Use room-temperature egg whites for best volume. Do not reduce sugar as it stabilizes the meringue. Mini chocolate chips are essential; regular chips are too heavy. For vegan version, use aquafaba (3 tablespoons per egg white) and bake 75-90 minutes.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, gluten-free cookies, 4-ingredient recipe, crispy meringue, ghost cookies

Find it online: https://bakebeam.com/crispy-ghost-meringue-cookie-bites-easy-4-ingredient-recipe/