Halloween Monster Meringues

These meringue cookies are melt-in-your-mouth sweet little treats dressed up as cute eyeball monsters for Halloween.

Why We Love These Treats

• Sweet bite-sized candies that are crispy on the outside, light fluffy and chewy on the inside.
• They are super simple to make with only four ingredients needed.
• These treats are fun to make and fun to eat.

Ingredients

See the recipe card for exact measurements of ingredients.

Egg Whites – I prefer to use liquid eggs whites that come in a carton over cracking and separating eggs. The reason is that if you get any yellow egg in the whites while separating, the meringue will not become fluffy or form the stiff peaks needed for meringue cookies.

Cream of Tartar -you may see other meringue recipes that do not include cream of tartar. However, I highly recommend it. It acts as a stabilizer for the egg whites so taller stiff peaks form while mixing and it prevents the meringues from weeping while baking.

Vanilla Extract – almond or lemon extract are also great choices for these meringues.

You will also need food coloring.

Let’s Make Halloween Monster Merigues

1. Start with a clean dry mixing bowl.
2. Preheat oven to 225°.
3. Place a large piece of parchment paper onto a large cookie sheet.
4. Pour egg whites and sugar into a mixing bowl and stir until combined.
5. Add cream of tartar and flavored extract.
6. Mix on high speed until soft peaks form (about 5-8 minutes).

7. Divide meringue mix into three small bowls.
8. Add a few drops of food coloring to each dish and stir until you have the desired color.
9. Transfer each color meringue to a piping bag with different piping tips.
10. Work with one color at a time to pipe the monster shapes onto the parchment-paper-covered cookie sheets. Store the other two piping bags with colored meringue in the refrigerator so they stay cold until needed.
11. Repeate the above step until all monster meringues are pipped onto the cookie sheet.
12. Bake for 30 minutes. Do not open the oven door while baking.
13. Keeping oven door closed, turn the oven temperature OFF and let the meringue sit in the oven while it cools down for 1-1/2 hours. Do not open the oven door during this time.

Piping Tips

For these monster meringues, I use three different piping tips. See below for the reference numbers for the tips I use.

• 4B tip for green
• 1M tip for blue
• 2A tip for purple

Krazy Kitchen Mom Tips

• It’s very important that you start with a clean dry mixing bowl. Any moisture or fat will reduce the ability for the meringues to form stiff peaks when mixing,
• Do not separate egg whites over the mixing bowl. Use a separate bowl so none of the yellow (fat) gets into the whites.
• Store meringues in an air-tight container for up to five days. Do not refrigerate baked meringues.
• Freeze baked meringues in an air-tight container for up to one month.

More KKM Fall Recipes

• Fall Harvest Salad
• Candy Corn Cupcakes
• Spinach and Feta Galette
• Three Ingredient Gingersnap Truffles