Meringue Ghosts

Meringue Ghosts

Nothing scary about making these fun treats. Just beat sweetened egg whites and bake slow until crunchy.

Prep Time



Total Time






egg whites
teaspoon cream of tartar
cup sugar
teaspoon vanilla extract
teaspoon miniature semisweet chocolate chips
  1. Heat oven to 200°F. Line 2 cookie sheets with parchment paper. In small bowl, combine egg whites and cream of tartar; beat at medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating at high speed until meringue is very stiff and glossy, and sugar is dissolved.
  2. Use disposable decorating bag or gallon-sized resealable food storage plastic bag with 1/2-inch hole cut in bottom corner. Spoon meringue into bag; twist top to partially close bag.
  3. Squeeze bag to pipe meringue into 4-inch ghosts on parchment paper-lined cookie sheets. Place 3 chocolate chips in each ghost for eyes and mouth. Place cookie sheets on center rack in oven.
  4. Bake at 200°F. for 2 hours. Cool 10 minutes or until completely cooled. Remove cookies from parchment paper.
Makes 24 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Cold eggs separate easily, while room temperature egg whites beat to their highest volume. Let the eggs whites stand at room temperature for about 15 minutes before beating them.
Storage Tip
Meringue become tough if it absorbs moisture; store these "ghosts" in a loosely covered container at room temperature. If the humidity is high, transfer them to a tightly covered container.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 15
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 5mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 4g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges: FreeCarbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.