Halloween Ghost Cookies

Meringue cookies are made with sweetened, beaten egg whites.  They are light and airy and melt in your mouth.  You use a frosting tube to shape them into these little ghosts.  They bake for a long time at a low temperature so make them at a time when you are not planning to use the oven again for several hours.  This recipe uses powdered sugar but you can use granulated white sugar as well.

You will need:

Four egg whites

1/4 teaspoon of cream of tartar

1 1/2 cup of powdered sugar

1 teaspoon of vanilla

A decorating tube

Black food coloring or a non-toxic marker

(Makes about 12 ghosts)

Three meringue cookies shaped like ghost for Halloween
Stiff beaten egg white

1.  Beat the egg whites.

Put the egg whites and the cream of tartar in a mixer.  Beat it on a high speed until the egg whites are stiff enough to hold a peak.

Meringue cookie dough

2.  Add the sugar.

Add 1 1/2 cup of powdered sugar, two tablespoons at a time.  Beat the mixture for about 30 seconds between each addition.  When all the sugar has been added, rub a small amount of the batter between your fingers.  It should feel smooth.  If it feels grainy, beat if for a little bit longer and then test it again.

 

*You can reduce the amount of sugar to one cup for a healthier treat. 

A line of meringue shaped like a tear drop.

3.  Shape the cookies.

Grease a cookie sheet and sprinkle it with powdered sugar.  Spoon some of the batter into a decorating bag.  You don't need a tip.  To form the ghost, make one large tear drop shape.  Then add a smaller teardrop shape to each side. 

If you don't have or don't like using frosting bags, you can spoon blobs of the batter onto the tray.  An alternate ghost

Piping meringue cookies

4.  Bake the cookies.

Bake the cookies at 200 degrees for 1 hour.  Turn off the oven and let the cookies sit in the still warm oven for another two hours. 

The meringue cookie ghost

5.  Add the faces.

When the cookies are cool, draw on ghostly faces with a non-toxic marker or paint them on with black food coloring.  You can store the cookies for three or four days in an airtight container.

Alternate ghost:  If you're making these cookies with children or don't have a decorator's tube, you can make these cute blob ghost! An alternate ghost

Be patient when you beat egg whites, you are rearranging their protein molecules.  Some of the proteins hold onto the water in the egg and some of them hold onto the air, eventually creating a mixture that traps and holds air bubbles.  This, in turn, makes the egg whites foamy and then stff.

Crafts

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