These gluten-free meringue ghosts are naturally gluten-free, light as air, and ridiculously fun to make. I've been gluten-free for over 10 years, and as I work toward becoming a Registered Dietitian, I've learned that the best Halloween treats are the ones that make everyone feel included without sacrificing flavor or fun. These ghost meringues do exactly that.
Here's the trick that makes these stand out: adding the sugar slowly—one tablespoon at a time—is what creates those stiff, glossy peaks that hold their shape perfectly. Rush it, and you'll end up with flat, weepy ghosts instead of perky little spirits. Take your time with the sugar, and you'll get bakery-quality results every single time.
These easy gluten-free Halloween desserts require just five ingredients you probably already have. No specialty flours, no complicated techniques. Just egg whites, sugar, cream of tartar, vanilla, and chocolate chips for those adorable eyes. They're perfect for Halloween parties, classroom treats, or an afternoon baking project with kids.
Why You'll Love This Recipe
Meringue ghosts are having a major moment—they were among Google's top trending Halloween recipe searches in 2024, and for good reason. They're spooky, customizable, and incredibly forgiving once you master that one key trick. Plus, they're naturally gluten-free, making them one of the best kid-friendly spooky snacks for anyone avoiding gluten.
Unlike dense Halloween cookies or heavy cakes, these ghost meringue cookies are crisp, airy, and melt-in-your-mouth light. They also keep for up to a week in an airtight container, so you can make them ahead without stress. If you're planning a full Halloween dessert spread, pair these with other simple recipes like my Easy Gluten-Free Egg Bites for a savory option, or serve alongside Cucumber Chicken Salad Recipe for a balanced party menu.
What Makes These Meringue Ghosts Gluten-Free
Meringues are naturally gluten-free because they contain no flour at all. The structure comes entirely from whipped egg whites and sugar. That said, always double-check your ingredients. Some cream of tartar brands process in facilities with wheat, and chocolate chips can occasionally contain gluten as a filler or from cross-contamination. Stick with certified gluten-free chocolate chips if you're serving anyone with celiac disease or severe gluten sensitivity.
Ingredients
For the Meringue Ghosts:
- 3 large egg whites, room temperature
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- ¼ teaspoon vanilla extract
- Mini chocolate chips or melted chocolate for eyes
Equipment
Electric Mixer: A stand mixer or hand mixer is essential for beating the egg whites to stiff peaks. Doing this by hand would take forever and likely wouldn't give you the volume you need.
Baking Sheets: Two half-sheet pans lined with parchment paper ensure even baking and prevent the meringues from sticking.
Piping Bag with Round Tip: A piping bag makes shaping the ghosts easy and uniform. No piping bag? Snip the corner off a gallon-sized plastic bag instead.
Parchment Paper or Silicone Baking Mat: Prevents sticking and makes cleanup a breeze.
Instructions
Preheat the Oven: Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats.
Beat Egg Whites: In a clean, dry bowl, whisk egg whites with an electric mixer on medium speed until frothy. Add cream of tartar. Make sure your bowl and beaters are completely free of grease—even a tiny bit of oil will prevent the egg whites from whipping properly.
Add Sugar Gradually: Increase speed to high and add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. This is the key step. Adding the sugar slowly allows it to dissolve completely, creating a stable meringue that holds its shape. Mix in vanilla extract at the very end.
Pipe the Ghosts: Transfer meringue to a piping bag fitted with a large round tip. Pipe small spirals onto the prepared baking sheets, lifting up at the end to create a ghostly "tip." Leave about an inch between each ghost—they won't spread much, but you want airflow around them.
Bake: Bake for 1 hour 15 minutes, or until the meringues are dry to the touch and easily lift off the parchment. Turn off the oven and let them cool inside with the door slightly open for 1 hour. This gradual cooling prevents cracking.
Add Eyes: Once cooled, press two mini chocolate chips into each ghost for eyes, or use a toothpick dipped in melted chocolate to dot them on. Get creative—add mouths, wobbly eyes, or even tiny chocolate chip tails.
Tips for Perfect Gluten-Free Meringue Ghosts
Room Temperature Egg Whites: Cold egg whites won't whip up as voluminously. Let them sit out for 30 minutes before starting, or place the whole eggs in warm water for 5 minutes to take the chill off.
Check for Stiff Peaks: You'll know the meringue is ready when you lift the beaters and the peaks stand straight up without drooping. If they curl over, keep beating.
Low and Slow: Meringues aren't baked so much as dried out. The low oven temperature prevents browning and ensures they stay white and crisp.
Avoid Humidity: Humidity is meringue's enemy. If possible, make these on a dry day. If your kitchen is humid, the meringues may turn out sticky instead of crisp.
Make Them Your Own: Try adding a drop of food coloring to the meringue before piping for pastel ghosts, or dust them with edible glitter for extra sparkle.
Storage
Store in an airtight container at room temperature for up to 1 week. Keep away from moisture to maintain crispness. Do not refrigerate—moisture from the fridge will make them soggy.
Frequently Asked Questions
Absolutely. These Halloween meringue ghosts keep beautifully in an airtight container for up to a week, making them perfect for stress-free party prep.
The most common culprits are grease in the bowl, yolks in the whites, or not beating long enough. Make sure everything is spotless and be patient with the beating process.
Yes. Almond extract, peppermint, or even a tiny bit of lemon zest would all work beautifully.
You can substitute with ½ teaspoon of lemon juice or white vinegar. It won't be quite as stable, but it'll still work.
Gluten-Free Meringue Ghosts
Equipment
- Electric Mixer (stand mixer or hand mixer)
- Baking Sheets (two half-sheet pans)
- Piping Bag with Round Tip (or plastic bag with corner snipped)
- Parchment paper or silicone baking mat
- Large mixing bowl
Ingredients
- 3 large egg whites room temperature
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- ¼ teaspoon vanilla extract
- Mini chocolate chips or melted chocolate for eyes
Instructions
- Preheat the Oven: Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats.
- Beat Egg Whites: In a clean, dry bowl, whisk egg whites with an electric mixer on medium speed until frothy. Add cream of tartar. Make sure your bowl and beaters are completely free of grease—even a tiny bit of oil will prevent the egg whites from whipping properly.
- Add Sugar Gradually: Increase speed to high and add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. This is the key step. Adding the sugar slowly allows it to dissolve completely, creating a stable meringue that holds its shape. Mix in vanilla extract at the very end.
- Pipe the Ghosts: Transfer meringue to a piping bag fitted with a large round tip. Pipe small spirals onto the prepared baking sheets, lifting up at the end to create a ghostly "tip." Leave about an inch between each ghost—they won't spread much, but you want airflow around them.
- Bake: Bake for 1 hour 15 minutes, or until the meringues are dry to the touch and easily lift off the parchment. Turn off the oven and let them cool inside with the door slightly open for 1 hour. This gradual cooling prevents cracking.
- Add Eyes: Once cooled, press two mini chocolate chips into each ghost for eyes, or use a toothpick dipped in melted chocolate to dot them on. Get creative—add mouths, wobbly eyes, or even tiny chocolate chip tails.
Notes
Check for Stiff Peaks: You'll know the meringue is ready when you lift the beaters and the peaks stand straight up without drooping. If they curl over, keep beating.
Low and Slow: Meringues aren't baked so much as dried out. The low oven temperature prevents browning and ensures they stay white and crisp.
Avoid Humidity: Humidity is meringue's enemy. If possible, make these on a dry day. If your kitchen is humid, the meringues may turn out sticky instead of crisp.
Make Them Your Own: Try adding a drop of food coloring to the meringue before piping for pastel ghosts, or dust them with edible glitter for extra sparkle.
