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Halloween is all about indulgence, with cookies overflowing with chocolate, gummy worms, and sugary eyeballs. However, after the fifth batch of buttercream-covered cookies, it’s natural to want a change. Here’s a treat that requires just two simple ingredients. These ghost-shaped meringue cookies are minimal on decoration but full of Halloween vibes.
Meringue is a delicate, sweet dessert made from whipped egg whites and sugar. Without any fat, the result is a light, airy cookie that’s crisp as a board—actually, even crispier. The mixture is whipped to a stiff peak, helping it maintain its ghostly shape as it bakes. Unlike other cookies that need higher temperatures to activate leaveners, meringues bake at low heat and dry out during the process. Baking them is low-effort, and decorating can range from simple to detailed, depending on your mood.
To create a smooth meringue, I typically go for a cooked version like Swiss or Italian. These options are more stable than uncooked meringue, with smaller bubbles resulting in a smoother texture. The downside is the extra step—Swiss meringue requires a bain-marie (or double boiler), and Italian meringue needs a sugar syrup. For those who prefer uncooked meringues, a French meringue works just as well since it will bake in the oven. (For more details, here’s additional information on meringues.)
The recipes linked above include small amounts of extras like salt, cream of tartar, or extracts. Cream of tartar or other acids help stabilize meringue and improve its rise, but they're optional. I make meringue all the time without them. Extracts can add a gentle flavor, but again, they’re not essential since only a small amount is used. The two main ingredients you absolutely need are egg whites and sugar. Everything else is just a bonus.
After preparing your chosen meringue, test its consistency by lifting the whisk from the mixture to check for a stiff, but not dry, peak. If it holds its shape without drooping, it’s time to start shaping your ghostly figures. You can use a piping bag with a plain tip, or even no tip at all. If you don’t have a piping bag, simply use the back of a spoon. Prepare a baking sheet lined with parchment paper, then fill the piping bag with meringue and pipe out ghost shapes, which can resemble teardrops or tadpoles. You can add some flair by curling their “tails” to one side (because ghosts are always moving) or by giving them adorable little arm lumps. Alternatively, you can use the spoon to scoop and shape the meringue into ghost shapes.
Place the meringues in a 200°F oven for 50 minutes. Once time’s up, turn off the heat, crack open the oven door slightly, and let the cookies sit inside for an additional 30 minutes. This helps the cookies cool slowly, preventing cracks. (But don’t worry if they crack; after all, it’s Halloween, and scary is always in style.) The meringues should dry out completely and remain colorless.
No matter which meringue type you prefer (for an easy ratio and method for Swiss meringue, check this post), all versions will pipe out perfectly into convincingly spooky ghost shapes. After cooling, use an edible ink pen, melted chocolate, or a small paintbrush with food coloring to add little ghostly faces. For a creepier touch, use a paring knife to carve out eye cavities in the meringue to create a more eerie look.
