Mummy Meringue Cookies

These fun mummy meringue cookies are light as air and melt-in-your-mouth treats, perfect for your Halloween party!

Need super easy, yet fun treat for your Halloween party? You won’t need much time to whip up these sweets, plus you can make these a day or two in advance. Win-win!

By not much time I mean it doesn’t require much hands-on time.

Don’t they look creepishly cute??

Ah, and they melt in your mouth so sweetly. Who knew that mummies could be so sweet? 😉

The secrets to perfect meringue cookies are 1. super clean, grease-free utensils, from bowls to whisks. 2. Egg whites should be free of any egg yolks. Basically, any trace of fat is enemy to a meringue. 3. Egg whites at room temperature whip up much faster than cold ones.

Oh, and you can flavor these meringue cookies with any flavor you want! Simply add your favorite flavor extracts, baking emulsions, or baking oils.

Have a Happy Halloween!

Print Recipe

Did you make this recipe?
Leave a review » Submit a photo »

Mummy Meringue Cookies

These fun mummy meringue cookies are light as air and melt-in-your-mouth treats, perfect for your Halloween party!

Yield: 30 cookies

Prep Time:30 min

Cook Time:40 min

Total Time:2 hours 30 min (includes cooling time)

Ingredients:

• 2 large egg whites, at room temperature
• ½ teaspoon cream of tartar
• 1 cup powdered sugar, sifted
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 200°F (95°C). Line two baking sheets with parchment paper, or silicone mat.
2. In a large, grease-free clean bowl, beat the egg whites until foamy on low speed. Add the cream of tartar and continue to beat slowly increasing the speed to medium high. Add the powdered sugar 1 tablespoon at a time. Beat the mixture until the hard peaks form, about 5-7minutes. Stir in vanilla extract, or any other flavor you would like.
3. Transfer the meringue into a piping bag fitted with round tip (Wilton #12). Pipe the meringue into 1x3inch stick in zigzag motion. Dot two eyes with black gel food coloring, or black sesame seeds. Bake for 30-40 minutes, until meringues are completely dry. Turn off the oven and leave the oven door ajar. Slowly cool the cookies.

Store in airtight container for up to 3 days.

All images and text ©Shinee D. for Sweet & Savory

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!