Desserts Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Ghost Cookies
Light, crisp meringue cookies piped into little ghost shapes with chocolate chip eyes — a cute, not-scary Halloween bake.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
7 steps- 1
Preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper.
- 2
In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- 3
Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
- 4
Gently fold in the vanilla extract.
- 5
Spoon the meringue into a piping bag and pipe ghost shapes (a rounded top tapering to a wavy base) onto the prepared baking sheet.
- 6
Press two mini chocolate chips into each ghost for eyes while the meringue is still wet.
- 7
Bake for 75-90 minutes, until the meringues are dry and lift cleanly off the parchment. Turn off the oven and let them cool inside with the door closed.
Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving65
Calories
1 g
Protein
15 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Meringue cookies come from European pastry traditions built around whipped egg whites and sugar, where low heat dries the foam into something crisp and light. Piping them into ghosts is a modern Halloween-home-baking move: the shape uses the natural height of meringue instead of needing cutters, icing, or detailed decorating.
Listahan note
This version keeps the cookie simple and readable: a stable meringue, a tall piped shape, and mini chocolate chips pressed in while the surface is still soft. The main priority is drying the ghosts gently so they lift cleanly and keep their crisp snap.
Technique cues
- Start with a clean, dry bowl because even a little grease can keep egg whites from whipping to full volume.
- Add the sugar slowly after soft peaks form. Rushing it can leave gritty meringue and a weaker structure.
- Cooling the cookies in the turned-off oven helps them dry gradually, which reduces cracking and keeps the centers from turning chewy.
Kitchen flow
- Parallel prep
- Line the baking sheet and fit the piping bag before whipping the whites; once the meringue is ready, it is best piped right away.
- Make-ahead
- Bake and cool the ghosts fully the day before, then keep them in an airtight container so they stay crisp.
- Leftover move
- Crumble broken ghosts over chocolate pudding, ice cream, or pumpkin mousse for a crisp topping.
- Cleanup rhythm
- Rinse the beaters and bowl soon after piping; dried meringue turns sticky before it releases.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
3 large egg whites, room temperature
Meringue structure
Purpose: Egg whites trap air as they whip, creating the tall, light body of the ghosts.
Handling: Separate them cleanly and let them lose their chill before beating so they whip more easily.
Adaptation: Liquid egg whites can work, but they may take longer to whip and can make a slightly less lofty meringue.
1/4 tsp cream of tartar
Foam stabilizer
Purpose: It helps the egg-white foam hold its shape while the sugar is added and the ghosts are piped.
Handling: Add it once the whites are foamy or just before beating to soft peaks.
Adaptation: A small amount of lemon juice can provide similar acidity, though it may add a faint citrus note.
3/4 cup granulated sugar
Sweetness and crispness
Purpose: Sugar strengthens the meringue, gives the cookies their delicate crunch, and helps the surface dry smooth.
Handling: Add it one tablespoon at a time and beat until the mixture looks glossy, not grainy.
Adaptation: Superfine sugar dissolves faster; avoid coarse sugar because it can leave a sandy texture.
1/2 tsp vanilla extract
Background flavor
Purpose: Vanilla rounds out the clean sweetness so the cookies do not taste only like sugar.
Handling: Fold it in gently after the meringue is stiff so you do not deflate the foam.
Adaptation: Almond extract or peppermint extract can be used in a much smaller amount because both are stronger than vanilla.
20 mini chocolate chips
Decorative eyes
Purpose: Mini chips are the right scale for small ghosts and hold their shape better than melted chocolate dots during baking.
Handling: Press them in lightly while the meringue is still wet so they stick without flattening the shape.
Adaptation: Tiny pieces of chopped dark chocolate work too, though the eyes will look less uniform.
Technique notes
- Beat past soft peaks only after the sugar starts going in; the finished meringue should stand upright and look shiny.
- Pipe each ghost with a steady squeeze, then ease pressure as you lift to make the top rounded instead of pointed.
- If the ghosts feel dry on top but cling to the parchment, give them more time in the oven rather than pulling them early.
Ingredient swaps
- No piping bag path
- Use a zip-top bag with one corner snipped off; the ghosts will be simpler but still hold a rounded top and wavy base.
- Chocolate eye change
- Use finely chopped chocolate for smaller, less uniform eyes, or place the chips point-side-in for a rounder look.
- Flavor variation
- Swap the vanilla for a tiny amount of peppermint or almond extract, keeping the flavor restrained so it does not overpower the plain meringue.
Serve alongside
- Caramel apple slices
- Pumpkin mousse cups
- Chocolate pudding cups
- Cinnamon popcorn
- Hot apple cider
- Cold milk
- Black tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store in an airtight container at cool room temperature; refrigeration can soften crisp meringues, so use the fridge only if your kitchen is very humid.
- These do not need reheating; if they soften, place them in a 200°F oven for a few minutes, then cool completely before serving.
- Freeze in a rigid airtight container with parchment between layers, then thaw uncovered at room temperature so condensation does not sit on the cookies.
Equipment
- Electric hand mixer or stand mixer
- Clean dry mixing bowl
- Piping bag or zip-top bag
- Parchment-lined baking sheet
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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