Recipe 81 · Dessert
Thomas's Ghost Meringue Cookies
Crisp, airy little ghosts with chocolate chip eyes. They melt in your mouth and look adorable on a party table.
Jump to recipe ↓Prep20 minutes
Cook90 minutes
Serves24 ghosts
Nutritionabout 25 cal · 1g protein per ghost
Make sure your bowl is squeaky clean — any grease keeps the whites from whipping up.
How to make it
- Heat the oven. Set it to 225°F — low and slow. Line a baking sheet with parchment.
- Whip the whites. Beat the egg whites and cream of tartar with a mixer until foamy, then slowly add the sugar and beat until stiff shiny peaks form. Beat in the vanilla.
- Pipe the ghosts. Spoon the meringue into a zip-top bag, snip the corner, and pipe little ghost blobs about 2 inches tall.
- Add eyes. Press 2 mini chocolate chips into each ghost for eyes.
- Bake low and slow. Bake 90 minutes, then turn the oven off and leave them inside 1 hour to dry out. They should lift right off the paper.