Light and airy almond meringue cookies with a bit of Halloween flair! So easy to make and fun to eat!
Okay, it’s October. I’m going to skip the part where we wonder how on earth time moves so quickly and discuss all that we will miss about September because honestly, I’m really really excited for October. Why? I adore October. It’s when the leaves change colors and the air gets cooler and this year in particular, it’s the month my twins will be born. (They’re almost here – pinch me!!!) Soooo this month trumps all now.
But also? HALLOWEEN.
I don’t usually make “cutesy” holiday-themed treats, it’s not really my thing. But when it comes to Halloween I simply must make something spooky, gory, or adorably cheesy because my family has an annual Halloween party which every takes extremely seriously and gets dressed to the nines in scary garb and we eat lots of food that is 100 percent themed around this October holiday.
As you can see, I have a reputation to protect here! So I whipped up a little something for this year well in advance and I’m sharing it with you today so that you too can impress your Halloween party guests.
These only require a few ingredients and are really easy to make. The hardest part is simply waiting for them to bake because they cook low and slow for an hour and a half and then you let them cool in the oven – basically you can get a whole lot of a laundry done while these cookies are doing their thang! Feel free to up the amount of almond extract if you want a stronger almond flavor and use either semi sweet or milk chocolate for the eyes and mouths depending on your own taste!
Almond Meringue Ghost Cookies
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- ⅔ cup powdered sugar
- 3 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons chocolate chips
- Preheat oven to 225 degrees. Line 2 large baking sheets with parchment paper.
- Combine egg whites and cream of tartar in a large bowl, beat with a mixer on medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla and almond extract and mix until incorporated.
- Transfer batter into a pastry bag fitted with a large round tip. (You can use a zip lock bag with the corner snipped off if you don’t have the pastry bag and tip!) Pipe mounds onto prepared baking sheets, swirling as you pipe to form the ghost shape.
- Bake at 225º for 1 1/2 hours. Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry. Carefully remove the meringues from paper.
- Place chocolate chips in a small plastic bag (like a sandwich-size ziplock bag) and microwave on half power for 2 minutes until melted. Snip off a tiny corner from the bag and squeeze out just enough chocolate to dab eyes and mouths onto each meringue. Allow to cool for 5 minutes.