I’m a big fan of creativity. If I’m making something, I want it to be cute. And sometimes, things are so cute in my mind and less cute in execution. These Ghost Meringue Cookies toe that line.

I thought they were adorable, and they actually came out pretty cute too. But in my mind they were a little fluffier and less triangular. But I wasn’t able to pipe them that way.

They did give me an inspiration to make melted snowmen in the winter, though.

This cookies are just one of our recipes for spooky season. For more easy Halloween treats, be sure to check out our list of Recipes For Halloween Treats.

Ghost Meringue Cookies

What You’ll Need:

• 3 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 2 teaspoons vanilla
• 2/3 cup sugar
• Chocolate chips

What You’ll Do:

Pre-heat the oven to 250.

Separate the egg whites from the yolks. Put the egg whites in the bowl of your mixer. Put the yolks in the fridge for another day.

Add the salt, cream of tartar, and vanilla to the egg whites. Beat on high for 2 minutes until the mixture starts to froth.

Add the sugar and beat on high for 10 minutes until stiff peaks are formed.

My best advice, honestly, is to beat for about 8 minutes, then stop the mixer. Beat for another minute, stop it, and beat for the final minute. Giving it those few seconds to rest help the mixture to firm up and create the stiff peaks you’re looking for. The stiffer the peaks, the more meringues you’ll get.

Line a cookie sheet with a silicone baking mat and get ready to pipe.

I did these without using a piping bag because they’re ghosts. They didn’t need to be piped perfectly. I did use a piping bag for our unicorn poop meringue cookies because I wanted them to be more uniform.

For these (or for any, to be perfectly honest), you can make your own piping bag with a ziptop gallon-sized bag.

Open the bag and add your mixture inside. Try very hard to not get any of the mixture above the ziptop or on the outside of the bag. It’s really sticky and will be a pain.

Close the ziptop.

Then, carefully, cut a small piece of the corner from the bag.

Push the mixture toward the hole you just cut and start piping.

Try to make at least two same-sized rows on the bottom before going taller, but, honestly, remind yourself that they’re cookies shaped like ghosts. There’s no perfect shape to them, so don’t worry about being perfect.

Bake for 40 minutes.

Turn the oven off and let them sit there for an hour.

Take them out of the oven. Melt the chocolate chips and use a toothpick to draw on the ghost faces.

Let the chocolate harden before serving them to your guests.

You can keep them in an air-tight container for up to a week and they’ll stay pretty hard and crunchy. If you live somewhere with high humidity, they’ll get a little chewy and marshmallow-y if you leave them out. They are still delicious, though.

Would you make these ghost meringues?

Have you made these Ghost Meringue Cookies? Tell us about it in the comments.