Meringue Ghoul Cookies
These spooky cookies are sooooo easy and make for a delicious Halloween treat! Who doesn’t love a good themed cookie!! Meringue cookies are light, crisp, and melt in your mouth good!
Tips:
-Slowly incorporate sugar. If you add sugar to the egg whites too quickly the sugar won’t dissolve and you’ll be left with a grainy texture.
-Whip your egg whites until they form firm peaks that don’t fold over!
-Save your yolks and try out my Pumpkin Creme Brûlée!
Recipe:
I used a French meringue recipe I found over at The Kitchen!
Method/ Bake:
I simply filled a 16-inch decorating bag with the meringue and cut the end off.
Then squeeze the mixture onto a lined baking sheet. You’ll want to hold the piping bag in one spot until you get the desired size, continue piping the meringue while lifting up and releasing pressure as you go.
Reference the video below if I totally lost you!
Bake for 30- 60 minutes or until the outsides are crisp and the insides slightly chewy! The baking time will all depend on how large your ghouls end up!
These would look adorable on a tiered platter at your next Halloween get together! No one has to know how easy they are to make… that will be our little secret!
Try them out and come back here and tell me what you think!
-Ann
