Ghastly Ghost and Bone Meringue Cookies 👻☠️🍪 (PHOTOS + RECIPE)

in #food5 years ago

Greetings F(r)iends! 👻

Yayyyyyy!!! It's officially HALLOWEEN 🎃, and since I'm just a big kid, it's one of my favorite times of year!

Today, I have two tempting themed treats (and no tricks) for you, some SPOOKY and KOOKY ☠️ Halloween COOOOooKIES. 🍪😍


They're frighteningly sweet and cutely conversational. If you're feeling down, they'll likely lift your spirits up. Oh, and don't forget to share a few with your very special bOOoooooooooo!!!


Ghastly ghost and bone meringues only require a few ingredients, however, meringues can be a bit tricky to make and bake.

No worries if your batch winds up weeping (or even seeping). It just adds to their ghoulish charm!


Ghastly Ghost & Bone Meringue Cookie Recipe 👻☠️🍪


4 large egg whites
1/2 cup superfine white sugar or confectioners' sugar
2 teaspoons cornstarch
1/2 teaspoon cream of tartar*
1/2 teaspoon pure vanilla extract
melted chocolate chips (as needed) for decorating

Yield: approx. 2+ dozen | Oven temp: 200°F (approx. 100°C) | Bake Time: 90 minutes, turn off heat and allow to slowly cool in oven for several hours or overnight.


Directions for the batter:

  1. Preheat oven to 200°F (approx. 100°C) . Line two baking sheets with non-stick parchment paper or silicone baking mats.

  2. Separate chilled egg whites from yolks* in two (or more) small prep bowls. Cover egg whites and allow to warm to room temperature. *Sweet idea! Save and refrigerate the yolks to make a delicious custard later!

  3. First, make sure your mixing bowl and whisk are grease free. Get them extra clean by wiping them down with a bit of white vinegar. Next, whisk room temp. egg whites in a large mixing bowl until white and frothy (if using a stand mixer, whisk at low-medium speed). Add 1/2 teaspoon cream of tartar and whisk again until dissolved.

  4. Combine 1/2 cup superfine white sugar (or confectioners' sugar) with two teaspoons of cornstarch. This step is optional, however, I found that added cornstarch can help prevent stickiness and seeping in your final product (especially helpful on a high humidity day!).

  5. While mixing at a medium-high-ish speed, slowly add sugar one tablespoon at time, until meringue batter becomes white, thick, shiny, and forms stiff peaks.

  6. Add 1/2 teaspoon pure vanilla extract and whisk together.


Directions for the fun part:

  1. Transfer batter to a large piping bag [I chose a Wilton # 1A tip (or Ateco 809)] and pipe 2" tall ghostly puffs, flat bones and / or Casper-like ghosts onto lined baking sheets.

  2. Bake for 90 minutes at 200°F (approx. 100°C). Turn off heat and allow the meringues to slowly cool in oven for several hours or overnight.

  3. Give your ghouls some soul by decorating 'em! Melt some semi-sweet chocolate chips and use a toothpick to draw on fearsome faces! 😱


Thanks for commenting and sharing! I hope my post will inspire you to treat yourself to something nice (or naughty) this Halloween 👻! Until next time...

Bon(e) Appétit! 🖤



P.S. If you enjoyed this post (and I hope you did!) FOLLOW @michellectv for more Fun, Food, Drinks, Beauty, Travel & Style!


Welcome back!

Hey girl, welcome back after such a long time! I really missed your crazy recipes;) Happy HALLOWEEN, Michelle! :)

Thanks for the warm welcome back @liltammy! Hope you had a blast for Halloween! Hehe!

would it be too strange for me to say there is something oddly erotic and arousing about that whole bunch of ghastly ghostly, and sort of "kooky" characters?!

There certainly is something rather adorable about the whole lot of 'em... 👻 lol

Are you talking about my ghosts or the bones @alexpmorris?! And which ghost?... the gentlemanly ghoul with the 'stache? Hehehehe....

i found you :) so happy!!

Haha! Yes, I have a Steemit blog toooo...

Those are fantastic! Resteemed and followed.

Thanks so much! ; )

Ghastly ghost ,they are amazing and scary :)

Thanks! I know, they are pretty fearsome ; )

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Hi Michelle,
I LOVE your ghastly ghost and bone meringues - Genius!
Thank you so much for your support on my Earth & Space news posts - really appreciated :D

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