Ghostly Meringue Bites (The Cutest Halloween Treat!)

When it comes to Halloween treats, I’m all about the “cute and chic,” not the “creepy and crawly.” If that’s you too, then you are going to fall in love with these Ghostly Meringue Bites.

These little guys are made from a simple, classic meringue that’s whipped up until it’s super thick and glossy, then piped into adorable little ghost shapes. They’re baked low and slow until they’re crisp on the outside and have a light, airy, marshmallowy chew on the inside. With just a few simple ingredients, you can whip up a whole army of these friendly ghosts. They’re the perfect light, sweet, and naturally gluten-free treat for any Halloween party!

Why You’ll Love These Ghostly Treats!

• Only 4 Ingredients! You read that right. Egg whites, sugar, vanilla, and mini chocolate chips are all you need.
• Incredibly Cute: These little ghosts are guaranteed to make everyone smile. They’re the perfect combination of spooky and sweet.
• Light as Air: Unlike heavy cakes and candies, these meringues are delightfully light, crisp, and airy. A perfect little sweet bite.

Step-by-Step Instructions

Let’s whip up some spooky sweetness. Here’s how to make these adorable ghosts.First, gather your four simple ingredients. The list is short, but the results are magical.

Next, we’ll whip the egg whites. This is where the magic happens! We’re going to beat the egg whites until they form beautiful, stiff, glossy peaks. This is what gives the meringues their light, airy structure.

Now, pipe your ghosts. Transfer that beautiful meringue to a piping bag and pipe tall, ghostly swirls onto your baking sheet. Give them a little tail at the top!

Finally, the “sprinkle” (or in this case, the poke!). Before they go into the oven, give your ghosts some personality by gently placing two mini chocolate chips for the eyes. Bake them low and slow, and you’re done!

Ava’s Notes

• Clean Bowl is Key: Make sure your mixing bowl is completely clean and free of any grease or fat. This is the number one secret to getting your egg whites to whip up perfectly!
• Low and Slow: The key to perfect meringues is baking them at a low temperature for a long time. This dries them out without browning them, keeping your ghosts a brilliant white.
• Storage: Meringues don’t like humidity! Store them in an airtight container at room temperature for up to a week.

Ghostly Meringue Bites (The Cutest Halloween Treat!)

0.0 from 0 votes

Servings

36

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

Light, airy, and adorable meringue cookies piped into the shape of cute ghosts. A perfect, simple, and gluten-free Halloween treat.

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Ingredients

• 3 Large egg whites, at room temperature

• 3/4 c Granulated sugar

• 1/2 tsp Vanilla extract

• A pinch of cream of tartar (optional, but helps stabilize)

• Mini chocolate chips, for the eyes

Directions

• Prep Oven: Preheat your oven to 225°F (110°C). Line two large baking sheets with parchment paper.
• Whip Egg Whites: In a large, spotlessly clean bowl, use an electric mixer to beat the egg whites on medium speed until they are frothy. Add the cream of tartar, if using.
• Add Sugar Slowly: Increase the speed to medium-high. Very slowly, add the granulated sugar one tablespoon at a time, waiting about 30 seconds between each addition. This is the key to a stable, glossy meringue.
• Whip to Stiff Peaks: Once all the sugar is added, continue to beat on high speed for another 5-7 minutes, until the meringue is very thick, glossy, and holds a stiff peak (when you lift the beaters, a peak should form that doesn’t flop over). Beat in the vanilla extract.
• Pipe the Ghosts: Transfer the meringue to a piping bag fitted with a large round tip (about 1/2-inch). Pipe tall, 1.5 to 2-inch high “ghostly” swirls onto your prepared baking sheets, leaving a little space between each one.
• Decorate and Bake: Gently press two mini chocolate chips into each meringue for the eyes. Bake for 1 hour.
• Cool: After 1 hour, turn the oven off, crack the oven door open slightly, and let the meringues cool completely in the oven for at least another hour. This prevents them from cracking. Store in an airtight container at room temperature.

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