Halloween Ghost Meringue Cookies

Halloween Ghost Meringue Cookies

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  • 3 LG egg whites, room temperature
  • ¼ tsp cream of tartar
  • ¾ C Pioneer® Sugar


  • 1 piping bag (cake decorating bag)
  • baking sheets lined with parchment paper or silicone lines
  • black decorating gel


  1. Preheat oven to 225° F.
  2. Separate egg whites from the yolks. Be very sure that no yolk gets into the whites, the fat will prevent the whites from peaking correctly. Place in a very clean, dry bowl. With a mixer, beat on low speed until whites look frothy and cloudy.
  3. Increase mixing speed to medium and add the cream of tartar. Mix until they reach soft peak stage (the peaks droop slightly when beater is turned off and lifted up).
  4. Increase speed to high. Add the sugar in a steady stream on the inside edge of the bowl. Beat until foam appears smooth, moist and shiny. (Straight peaks should form on your beaters). Continue beating on high until stiff and glossy peaks form. (This will give your ‘ghosts’ a defined point on top).
  5. As a guide, you may draw 1 – 2-inch circles on your parchment paper 1-inch apart in pencil. Flip the parchment paper over and place on the baking sheet.
  6. Use the opening of a piping bag – no tip needed. Scoop meringue into the bag. Pipe circles on the parchment paper, filling the circles. Pull up at the end to make the peak for the top of the ghosts. Create a variety of heights and sizes to give your ghosts personality!
  7. Place the baking sheets into the oven for 90 minutes. Do Not Peek! Remove and let the cookies cool completely before decorating. They are fragile, especially the tip!
  8. When cooled, use decorating gel to add eyes and mouths. Make them all different to give the ghosts some charm!
Halloween Ghost Meringue Cookies
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