Halloween is nigh. It seems like the right time for a spooky Kate Bush video. (video below)
I find Kate Bush utterly inscrutable.
She’s got these very distinct dance movements that seem to be communicating something urgent. Darned if I know what it is though. She’s quite a cipher.
These ghost cookies, on the other hand are completely scrutable.
I went with the classic ghost shape for this Halloween treat.
It’s a kid under a bed sheet kind of ghost. A friendly ghost. All you need to do is whip up some egg whites with a little sugar, pipe them into ghost shapes and then bake them. Once they’ve cooled you can add eyes and a mouth with icing. Then you’ve got some spooky little ghosties.
Ghostly Meringue Cookies
These meringue ghost cookies are a spooooooky way to celebrate Halloween.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 14 cookies
- Category: Dessert
- Cuisine: American
- 4 egg whites, room temperature
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3/4 cup sugar
- black colored gel icing
1. Preheat the oven to 225 degrees F and cover 2 cookie sheets with parchment paper.
2. Add the salt and cream of tarter to the egg whites in a medium sized bowl and whip with an electric mixer until very firm.
3. Slowly mix in the sugar while whipping. Whip until glossy and firm. Stiff peaks should form when you remove the mixer from the bowl.
4. Place the meringue mixture into an icing bag. Using your icing bag, continually press the meringue mixture directly down onto the cookie sheet. Press down and lift up to create layered stacks for each ghost.
5. Bake them for about 45 minutes or until the tops become a little brown.
6. Allow to cool and then make the ghost faces using black gel icing.
- Serving Size: 2 cookies
- Calories: 84
- Fat: <1
- Carbohydrates: 19
- Fiber: 0
- Protein: <1
Keywords: Meringue Ghost Cookies, Halloween Cookies, Halloween Ghost Cookies
If you liked this ghost cookie recipe, then you might like my Monster Cookies.