These fun mummy meringue cookies are light as air and melt-in-your-mouth treats, perfect for your Halloween party!
Why you’ll love this easy Halloween treat:
Need a super easy, yet fun treat for Halloween? You won’t need much time to whip up these sweets, plus you can make these a day or two in advance. Win-win!
And by not much time I really mean it doesn’t require much hands-on time.
Plus, these cookies simply melt in your mouth! Who knew that mummies could be so sweet? 😉
3 secrets to perfect meringue cookies:
- Super clean, grease-free utensils, from bowls to whisks. Preferably stainless steel or glass bowl, as plastic tend to absorb fat/grease in its scratches and such.
- Be careful when separating the egg whites and yolks, because even smallest drop of yolk could ruin the whole batch and your whites won’t whip into a nice meringue!
- Bake low and slow, and then let the cookies cool in the oven to prevent any cracks.
Tip
If you are transporting the eggs, this versatile (and inexpensive!)Â egg carrier is super convenient!
Ingredient Notes:
- Egg whites – This recipe works great with both fresh egg whites and carton egg whites. Just be sure to read the labels on the carton, as some egg whites are not meant for making meringue.
- Powdered sugar – I’ve made meringue cookies with both granulated sugar and powdered sugar. In this recipe, we’re using powdered sugar. Check out my meringue ghosts recipe for the version with granulated sugar.
- Cream of tartar is an acid and used to stabilize egg whites. It’s an optional ingredient and can be omitted.
How to make these mummy cookies:
- In a large bowl, whip egg whites with an electric mixer until foamy on low speed.
- Add cream of tartar and continue to beat slowly increasing the speed to medium high.
- Start adding powdered sugar 1 tablespoon at a time. Beat the mixture until stiff peaks form, about 5-7minutes.
- Then stir in vanilla extract, or any other flavor you would like.
- Transfer the meringue into a piping bag fitted with round tip (Wilton #12). Pipe the meringue into 1x3inch stick in zigzag motion.
- Place 2 candy eyes on each cookie. Bake for 30-40 minutes, until meringues are completely dry. Turn off the oven and leave the cookies in to slowly cool them.
Tip
If you are transporting the eggs, this versatile (and inexpensive!)Â egg carrier is super convenient!
How to store meringue cookies:
The best way to store meringue cookies is to store them away from humidity.
- Ensure the meringue cookies are baked until completely dry inside.
- And then cool the cookies well.
- Place the cookies in an airtight container and store at room temperature up to a week, or even more!
Tip
As long as meringue cookies are completely dry inside, cooled and stored in an airtight container away from any humidity, they stay crisp and dry for up to a month.
Happy Halloween baking!
Mummy Meringue Cookies
These fun mummy meringue cookies are light as air and melt-in-your-mouth treats, perfect for your Halloween party!
Prep: 15 minutes
Cook: 1 hour
Total : 4 hours
Ingredients
- 2 (70g) large egg whites at room temperature
- ½ teaspoon cream of tartar
- 1 cup (130g) powdered sugar sifted
- 1 teaspoon pure vanilla extract
- Candy eyes for decoration
Note: I test all my recipes with both measurements for the most precise and accurate result!
Instructions
- Preheat the oven to 200°F (95°C). Line two baking sheets with parchment paper, or silicone mat.
- In a large, grease-free bowl, whip the egg whites until foamy on low speed.
- Add cream of tartar and continue to beat slowly increasing the speed to medium high.
- Start adding powdered sugar 1 tablespoon at a time. Beat the mixture until stiff peaks form, about 5-7minutes.
- Then stir in vanilla extract, or any other flavor you would like.
- Transfer the meringue into a piping bag fitted with round tip (I use Wilton 12 round tip). Pipe the meringue into 1x3inch stick in zigzag motion.
- Place 2 cnady eyes on each cookie and bake for 30-40 minutes, until meringues are completely dry. Turn off the oven and leave them in the oven to slowly cool the cookies.
Tips & Notes:
Note 1: It’s easier to separate cold eggs as yolks are firmer and don’t break easily. So separate the eggs as soon as you take them out of the fridge. You can also use carton egg whites. Just be sure to read the labels on the carton, as some egg whites are not meant for making meringue.
Note 2: I’ve made meringue cookies with both granulated sugar and powdered sugar. Both works great for meringue cookies! For granulated sugar version, check out my meringue ghosts recipe.
Note 3: Cream of tartar is an acid and used to stabilize egg whites. It’s an optional ingredient and can be omitted.
Note 4: In place of candy eyes, you can use black gel food coloring, black edible marker, or melted chocolate to draw eyes on baked and cooled meringue cookies.
STORING TIP: Store meringue cookies in an airtight container at room temperature for up to a week, or even more. Make sure the cookies are baked till they’re dry inside and cooled completely before storing.
Nutrition Facts:
Serving: 1cookie Calories: 17kcal (1%) Carbohydrates: 4g (1%) Protein: 1g (2%) Fat: 1g (2%) Sodium: 3mg Potassium: 12mg Sugar: 4g (4%) Calcium: 1mg Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
This recipe was originally published on October 22, 2014.
Sharon says
This never had hard peaks and remained liquid. Any idea what went wrong?
Shinee says
Hi, Sharon. It most likely your egg whites got in contact with fat/oil/yolk. It’s really important to keep all utensils squeaky clean and free ok grease. I’ve explained the reason in this video. Hope it helps.