‘Spooky’ Meringue Ghosts




Total Time: 2 hrs, 20 mins

Prep Time: 20 mins

Cook Time: 2 hrs

Yield: 12 servings

Dish Size: Baking Sheet




  • 4 large egg whites, room temperature
  • ½ tsp cream of tartar
  • ¼ tsp salt
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • small google eyes




  1. Fit a large baking sheet with parchment paper.
  2. Combine egg whites, cream of tartar, and salt in a large completely clean bowl.
  3. With an electric or stand mixer with whisk attachment, beat at low speed until foamy.
  4. Increase speed to high and add sugar slowly, a tablespoon at a time. Beat until mixture is shiny and stiff peaks form.
  5. Stir in vanilla extract (you can also use ½ half vanilla and ½ lemon or almond extract).
  6. Fit a large piping bag with a #12 or other large tip (see Tara’s Tidbits®).
  7. Pipe ghosts onto parchment in a clockwise motion, creating a flip top. Place eyes.
  8. Bake in a preheated 225ºF oven for one hour. Turn off oven and do not open oven door. Allow cookies to cool in the oven 1-2 hours before removing.


Tara’s Tidbits®

For an easier way to fill the piping bag, place tip in bottom of bag and stand bag upright in a large, tall jar to fill.