Name: Meringue Ghost Cookies – Easy and Spooky Halloween Treats for Kids
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: Halloween
Ingredients: 3 medium egg whites (room temperature); 170g granulated sugar (about 3/4 cup); 1 tsp vanilla extract or one packet of vanilla sugar; 1/2 tsp vinegar or a squeeze of lemon juice; Optional: edible black marker for faces

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These Meringue Ghost Cookies are one of my all-time favorite Halloween recipes. They’re crisp, airy, and adorable little ghosts that make kids squeal with delight (and adults sneak two or three when no one’s looking). With just a few basic ingredients and a little patience, you can whip up these hauntingly cute cookies for your next Halloween party or cozy night in.

I made these with my kids last October, and it was such a memorable activity. They got to draw the faces, and I did the piping. We had powdered sugar everywhere, but also the best time.

Why You’ll Love These Meringue Ghost Cookies

Fun for all ages — Kids can decorate, adults can indulge
Light and crispy — Melt-in-your-mouth texture
Naturally gluten-free — No flour needed
Budget-friendly — Basic pantry ingredients
Perfect Halloween party treat — Whimsical and festive

Whether you’re making them for a classroom party or just to enjoy with some hot cider, they’re always a hit!

Ingredients for Meringue Ghost Cookies

3 medium egg whites (room temperature)
170g granulated sugar (about 3/4 cup)
1 tsp vanilla extract (or one packet of vanilla sugar)
1/2 tsp vinegar (or a squeeze of lemon juice)

How to Make Meringue Ghost Cookies

1. Whip the Egg Whites

In a clean, dry mixing bowl, start whipping the egg whites.
Whip until firm peaks form (they should stand up when you lift the whisk).

2. Add Sugar Slowly

Gradually add the sugar, a spoonful at a time.
Keep whipping after each addition.

Tip: Don’t rush this! Slow sugar addition ensures your meringue turns glossy and smooth.

3. Add Vanilla and Vinegar

Add the vanilla and vinegar (or lemon juice).
Keep whipping until:
- Meringue is glossy and stiff
- Sugar has dissolved (rub a bit between two fingers—you shouldn’t feel any graininess)

4. Preheat Oven

Set oven to 200°F (95°C)

5. Pipe the Ghosts

Line two baking sheets with parchment paper
Fill a piping bag (or ziplock with corner cut) with the meringue
Pipe small ghost shapes—about 2 inches tall

Tip: Use an upward motion to create that classic ghost swoop!

6. Bake

Bake for 90 to 120 minutes
Cookies are done when they lift easily from the parchment

7. Cool Completely

Let them cool on the baking sheet before decorating.

8. Draw Ghost Faces

Use an edible black marker to draw:
- Eyes
- A spooky mouth (O-shaped for a ghostly scream!)

9. Serve & Enjoy!

Overhead shot of glossy Meringue Ghost Cookies with cute spooky faces on parchment paper

Serve them as is or place a few in treat bags as party favors. The look on your kids’ faces when they see these will be priceless.

Storage Tips for Meringue Cookies

Store in an airtight container at room temp for 3–5 days
For longer storage, place in the freezer to keep them dry and crisp
If they become sticky, pop them in the oven at 200°F for 10 minutes to dry them out

Bonus Tip: Avoid humid days—meringue and moisture are not friends!

Common Meringue Mistakes to Avoid

Not beating to stiff peaks: They won’t hold shape
Adding sugar too quickly: Causes graininess
Moisture in the bowl: Prevents peaks from forming
Baking too hot: Leads to cracking or browning

Fun Ways to Customize

Swap vanilla for almond or peppermint extract
Add tiny chocolate chips for eyes instead of using a marker
Sprinkle with edible glitter or dust for a magical touch

FAQs About Meringue Ghost Cookies

What is the best meringue for cookies?

The French meringue (what we use here) is perfect for cookies. It’s easy and holds its shape well.

Can I make these in advance?

Yes! These cookies store beautifully. Just keep them dry.

Why add vinegar?

The acid stabilizes the egg whites, giving you firmer peaks and a smoother texture.

What if my meringue is too runny?

You may not have whipped it long enough. Try whipping longer and check for stiff peaks.

Can I add food coloring?

Sure! Add a tiny bit of gel food coloring during whipping for spooky pastel ghosts.

Try These Next:

These recipes share the same festive, fun spirit and are perfect for seasonal celebrations!

Final Thoughts

These Meringue Ghost Cookies are pure Halloween magic—light, crisp, and full of spooky charm. I hope they bring as much joy to your kitchen as they did to mine. Whether you’re baking with kids, prepping for a Halloween bash, or just treating yourself to a festive afternoon, this recipe is a must-try.

Tag me @RitzyRecipes on Pinterest if you make them—I’d love to see your little ghost army!