![](https://de8pzpyxqwgwm.cloudfront.net/generalUploads/recipe-images/Spooky-Vanilla-Ghost-Meringue-Cookies-1920x760.png?mode=crop&pos=center-center&w=55&h=21&c=c69b3e55&v=6da504df9615f8b03587820a000ce356bc9712376e75f616178de36f3e9a0d8e)
Spooky Vanilla Ghost Meringue Cookies
Sweet and simple addition to your haunted, Halloween festivities!
![](https://de8pzpyxqwgwm.cloudfront.net/generalUploads/recipe-images/Spooky-Vanilla-Ghost-Meringue-Cookies-1200x1200.png?mode=crop&pos=center-center&w=50&h=50&c=a72c6bc9&v=1bdea66295ae81ac9fcb383dcab0a2e22a26b2a7a835681490c219a1e9c840d9)
Eggs are the essential ingredient to all your fall baking. And making hard meringue cookies is easier than you think!
Ingredients
- 4 large Rosemary Farm eggs
- ½ tsp. cream of tartar
- ¾ cup granulated sugar
- ½ vanilla bean, split lengthwise, seeds scraped
- 50 chocolate chips
Instructions
1. Preheat the oven to 225°F. Line a baking sheet with parchment paper.
2. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and cream of tartar until frothy over medium speed, about 1 minute.
3. With the mixer on medium speed, gradually add sugar, 1 spoonful at a time, beating for 15-30 seconds between each addition. When all sugar has been added, increase speed to medium-high and beat until stiff peaks form, about 5 minutes.
4. Beat in vanilla bean seeds. Transfer meringue to a large piping bag fitted with a round tip.
5. Place a dot of meringue underneath all 4 corners of parchment paper so it adheres to the baking sheet. Create meringue ghosts by piping 3 circular forms one on top of the other, like a snowman. Gently press chocolate chips “eyes” into meringues.
6. Bake for 1 ½ hours. Turn off the oven and allow the meringues to continue to dry in the oven for a few hours, or up to overnight.
![](/assets/images/egg-carton.png)
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