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Easy Ghost Meringue Cookie Pops

ghost meringue cookie pops - featured image
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These adorable ghost meringue pops are made with just 4 ingredients and require no specialty equipment. Perfect for Halloween, they are light, airy, gluten-free, and guaranteed to make everyone smile.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 3/4 cup (150g) granulated white sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips (for eyes)
  • 6–8 lollipop sticks (optional)

Instructions

  1. Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper. Have lollipop sticks ready if using.
  2. Place room temperature egg whites and cream of tartar in a clean, dry mixing bowl. Beat on medium speed until frothy and opaque, about 2 minutes.
  3. Increase speed to medium-high and add sugar gradually, about 1 tablespoon at a time, waiting 15 seconds between additions.
  4. Beat on high speed for 5-7 minutes until stiff peaks form. The meringue should be glossy and smooth. Test by rubbing a bit between fingers—it should feel smooth, not gritty.
  5. Add vanilla extract and beat for 30 seconds to incorporate.
  6. Transfer meringue to a piping bag fitted with a round tip (or a zip-top bag with corner snipped to 1/2 inch).
  7. Pipe ghosts: Hold bag straight up, pipe a 2-inch diameter circle for the base, then pull bag straight up while squeezing to create a tall, wobbly peak. Release pressure and pull away sharply.
  8. If using lollipop sticks, pipe a small dot of meringue on parchment, place stick on top, then pipe ghost over the stick, covering the top half inch. Gently rotate stick to secure.
  9. Working quickly, press two mini chocolate chips into each ghost for eyes, about halfway up the body.
  10. Bake for 60 minutes. Turn off oven but do not open door. Let meringues cool completely inside oven with door closed for at least 2 hours or overnight.
  11. Ghosts are done when they lift easily off parchment. If they stick, return to turned-off oven for 30 more minutes.
  12. Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.

Notes

Do not make on humid days. Ensure bowl and beaters are completely clean and grease-free. Pipe with confidence—hesitation shows in the shape. If ghosts brown, oven is too hot; reduce temperature by 25°F. Meringue can be re-piped if not yet baked.

Nutrition

Keywords: ghost meringue pops, Halloween treats, meringue cookies, easy Halloween dessert, gluten-free Halloween, low-fat cookies, ghost cookies

Find it online: https://emmastirs.com/easy-ghost-meringue-cookie-pops-perfect-halloween-treat/