These cute meringue ghosts are a fun and tasty treat for your next Halloween party! A naturally gluten-free cookie with a light, airy, and crisp exterior and a slightly chewy interior. The sweet little ghosts require just 7 ingredients.
- Prep: Preheat the oven to 225°F (110°C). Line 2 baking pans with parchment baking paper and set aside.
- Whisk: Add the egg whites, cream of tartar, and salt to the bowl of a stand mixer fitted with a whisk attachment and turn on medium-high speed until very thick and foamy.
- Whip into stiff peaks: Gradually add the sugar a tablespoon at a time and turn the mixer onto high speed. Once the sugar is combined, allow the mixture to whip until thick, glossy, stiff peaks form. The meringue has been adequately whipped when the meringue mixture is able to stand straight up and hold its form on the whisk attachment without drooping or collapsing. Stir in the vanilla.
- Pipe meringues: In a pastry bag fitted with a round piping tip (I recommend Wilton #12 Round), fill the bag with the meringue mixture and pipe out desired shapes for the meringue ghosts. (I was able to pipe 4 rows of 5 meringues on each baking pan.)
- Bake: Bake the meringues for 1 hour, and then turn off the oven, leaving the meringues in the oven until they are completely cool. Allowing them to cool in the oven will help prevent cracks in the meringues.
- Decorate: Melt chocolate in a small bowl in a microwave in short 20 second intervals, stirring between each interval until fully melted and being careful not to overheat. Dip the bottom of each meringue in the melted chocolate. Then dip the chocolate-covered meringue bottoms into the sprinkles. Add the remaining melted chocolate to a piping bag fitted with a small, round piping tip (I recommend Wilton #2 Round) and pipe 2 eyes and a mouth. Allow the chocolate to set on the meringues, then eat and enjoy!
Make sure the bowl and whisk that you are using to whip the meringue is completely clean and moisture free. Any grease or moisture will prevent the meringue from whipping into stiff peaks.
If you struggle with separating egg whites from the yolk an egg separator is a handy, inexpensive tool that definitely saves a lot of trouble and mess. Even the smallest drop of egg yolk can prevent egg whites from stabilizing and whipping into stiff peaks.
Separate the egg whites one at a time and place the egg white in the mixing bowl before separating the next egg. This way, if an egg yolk accidentally breaks the whole batch won't be ruined.
- Category: Dessert
- Method: Bake
- Cuisine: French
- Diet: Gluten Free
Keywords: meringue ghosts, meringue cookies, gluten-free dessert, gluten-free cookies