Meringue Ghost Cookies |Cooking With Amanda

I've never been one to get very excited about Halloween – it's just not my thing. And if I'm being honest, any Halloween party invitations that I've ever received with the words costume required were immediately tossed, with an excuse at the ready. Sorry, real-life friends! Introvert, right here. Party of one!

I hate scary movies and if it weren't for a DVR, I'd probably never watch television. If I see a horror movie trailer commercial, it's almost guaranteed that I won't be sleeping for at least two nights. I won't even watch Law & Order if it's not daylight and I've checked to make sure all of our doors are locked. Totally not kidding.

Don't even get me started on haunted houses. No. Thank. You.

However, now that we have a toddler, my stance on Halloween is changing just a bit. While I doubt we'll ever be the family with a fog machine and faux coffin on our porch, I do want to create fun memories for Elle that include parties decked out with cute décor and loads of sweet treats - just like these meringue ghosts. And I might just be dressing up as Cookie Monster this year, but only because I can't find a Snuffleupagus costume. Help a girl out if you know where I can score one!

These meringue ghosts really couldn't be easier. They're totally adorable and boo-rrific, too! They look great arranged on a festive platter and are perfect for Halloween potlucks because you can make them a couple of days in advance. You can add in flavored extracts like almond, butter or even mint to change of the flavor. And if you can't find those cute candy eyes, just use mini chocolate chips, but put them onto the meringue upside down.

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Meringue Ghost Cookies Recipe

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Ingredients

4 large egg whites
1/2 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 teaspoon clear vanilla extract
candy eyes

Directions

Preheat oven to 200°F. Line a baking sheet with parchment paper or a silicone liner.
In a large bowl with an electric mixer, beat egg whites, cream of tartar and vanilla on medium speed until frothy.
Gradually add in sugar and increase mixer to medium-high speed. Beat egg whites until stiff peaks form; about 6 minutes.
Spoon meringue into a piping bag fitted with a round tip. Pipe swirls of meringue onto prepared baking sheet. Add candy eyes to each ghost.
Bake in preheated oven for about 1.5 hours or until the meringues are dry and crisp to the touch. Turn off the oven and allow the meringue ghosts to continuing drying in the oven for a few hours.
Ghosts will keep at room temperature for up to 3 days.