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Easy Ghost Meringue Cookies: Best 3-Ingredient Recipe

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These ghost meringue cookies are light, airy, and adorable, made with just 3 simple ingredients. Perfect for Halloween parties, bake sales, or any spooky occasion, they’re naturally gluten-free and surprisingly easy to make.

Ingredients

Scale
  • 3 large egg whites (room temperature)
  • ¾ cup (150g) granulated white sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper.
  2. Separate your eggs while cold. Crack each egg and separate the white from the yolk. Make sure absolutely no yolk gets in the whites. Let the whites sit at room temperature for 30 minutes.
  3. Start whipping the egg whites on medium speed until they become frothy and bubbly, about 1-2 minutes.
  4. Gradually add the sugar. With the mixer running on medium-high, add the sugar one tablespoon at a time, waiting about 10 seconds between each addition.
  5. Add the vanilla extract once all the sugar is incorporated. Keep mixing on medium-high speed.
  6. Whip until stiff peaks form, about 5-7 minutes with a stand mixer or 8-10 minutes with a hand mixer. The meringue should hold a peak that stands straight up without drooping and feel smooth, not gritty.
  7. Transfer the meringue to a piping bag or a zip-top bag with a ¼ inch corner snipped off.
  8. Pipe ghost shapes: Hold the bag vertically about ½ inch above the parchment. Squeeze gently to create a round base, then pull upward while reducing pressure to form the ghost’s head. Release pressure completely and pull away quickly to create a little peak on top. Leave about 1 inch between each ghost.
  9. Optional: Pipe tiny eyes and a mouth using melted chocolate for faces.
  10. Bake for 60-75 minutes. The meringues should be dry to the touch and easily peel off the parchment. They shouldn’t be brown at all.
  11. Turn off the oven and leave the meringues inside for another 30 minutes to finish drying.
  12. Cool completely on the baking sheet before moving them to a cooling rack.

Notes

Room temperature egg whites are crucial for proper whipping. Wipe the mixing bowl with lemon juice or vinegar to remove any grease. On humid days, add extra drying time. Store in an airtight container at room temperature for up to 2 weeks. For a vegan version, use aquafaba (3 tablespoons per egg white).

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, 3-ingredient recipe, gluten-free cookies, easy meringue, spooky treats, egg white cookies

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