Gluten-Free Halloween Ghost Meringue Cookies

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Ghost Meringue CookiesThese Meringue Cookies have become a favorite with family and friends at Halloween parties. I love that they are naturally gluten-free and dairy-free! If you aren’t familiar with meringue cookies: They are light and airy, crispy on the outside, yet a little chewy on the inside.

It has come to my attention that my recipe and directions for making Meringue Cookie Ghosts were not so easy to find. So, here are the recipe and directions for making these cuties. Enjoy!

Gluten-Free/Dairy-Free Halloween Ghost Meringue Cookies


2 large egg whites (at room temperature)
1/4 tsp cream of tartar
1/4 tsp almond extract (optional, but adds a nice flavor)
1/2 Cup superfine sugar
handful of mini chocolate chips (I buy Enjoy Life’s Dairy-Free, Nut-Free Chocolate Chips.)


  1. Preheat the oven to 200° F. Line two cookie sheets with parchment paper.
  2. In a medium glass or metal bowl, beat the egg whites until they become foamy little bubbles. Add the cream of tartar and almond extract. Continue beating at medium speed until soft peaks form. Gradually add in the sugar while beating until smooth and glossy, stiff peaks form.
  3. To make the ghosts, I used a piping bag with round tip. (I used Wilton disposable decorating bag and round tip #12.) If you don’t have these, you can simply use a zip-style plastic bag and cut the tip off a corner to squeeze out the meringue. Fill the bag with the meringue and create the ghost in one continuous motion by gently squeezing the meringue out of the bag. Make it quickly to avoid getting the meringue too warm in your hand. There’s no right or wrong way to make a ghost, but I made these by starting with a round mound of meringue for the head. Then, I moved the bag to the left and then the right, forming the arms (if you can call them that). I then finished it off by dragging the bag down and to the right to finish the ghost shape.
  4. Next add the chocolate chips for eyes.
  5. Place the tray of ghosts in the oven and bake for 2 hours.
  6. Let them cool on the cookie sheets.
  7. Place them on a plate to serve, or store in an airtight container.

Additional Notes:

  • This recipe will make 18-24 ghosts, depending on the size you make them.
  • If you have trouble removing the ghosts from the parchment paper, carefully slide a thin, flat knife under them to lift from the paper.

More favorite Holiday Meringue Cookies at Celiac Family:

Snowman Meringues

Snowman Meringues

Christmas Tree Meringues

Christmas Tree Meringues

Meringue Duckies

Meringue Duckies

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