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Crispy Ghost Meringue Cookies with Mini Chocolate Chips

crispy ghost meringue cookies - featured image
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These spooky, crisp meringue cookies are infused with mini chocolate chips for a sweet, airy Halloween treat that is easy to make and naturally gluten-free.

Ingredients

  • Large egg whites, room temperature
  • Granulated sugar
  • Cream of tartar
  • Pure vanilla extract
  • Mini chocolate chips
  • Fine sea salt

Instructions

  1. Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper.
  2. In a clean, dry mixing bowl, beat room temperature egg whites on medium speed until foamy and opaque.
  3. Sprinkle cream of tartar over the foamy egg whites. Increase speed to medium-high and beat until soft peaks form.
  4. Slowly pour in granulated sugar, one tablespoon at a time, while mixing on high speed. Continue beating until the meringue is glossy, thick, and holds stiff peaks.
  5. Turn off mixer. Gently fold in vanilla extract and a pinch of salt using a rubber spatula.
  6. Gently fold in mini chocolate chips until just distributed.
  7. Transfer meringue to a piping bag fitted with a large round tip. Pipe ghost shapes onto prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 1.5 to 2 hours until dry to the touch and still white.
  9. Turn off oven and crack the door open slightly. Let meringues cool inside the oven for 30 minutes.
  10. Remove from oven and store in an airtight container at room temperature.

Notes

Ensure all equipment is completely clean and free of grease or egg yolk for the whites to whip properly. Humidity can affect crispness; if it’s humid, leave cookies in the turned-off oven longer. Do not refrigerate as condensation will make them sticky.

Nutrition

Keywords: Halloween cookies, meringue recipe, ghost cookies, gluten-free dessert, easy baking, chocolate chip meringue

Find it online: https://sizzlesprout.com/crispy-ghost-meringue-cookies-with-mini-chocolate-chips-easy-halloween-treat/