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blue monster meringue with two eyes

Halloween Monster Meringue

These meringue cookies are melt-in-your-mouth sweet little treats dressed up as cute eyeball monsters for Halloween.
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Course: Desserts, Desserts/Cookies
Cuisine: Amercian
Keyword: halloween candy, holiday cookies, homemadecandy
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling time in oven: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Servings: 20 meringue cookies
Author: Laura Franco


  • 3/4 cup white granulated sugar
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla or almond extract
  • food coloring


  • Start with a clean dry mixing bowl.
  • Preheat oven to 225°.
  • Place a large piece of parchment paper onto a large cookie sheet.
  • Pour egg whites and sugar into a mixing bowl and stir until combined.
  • Add cream of tartat and flavored extract.
  • Mix on high speed until soft peaks form (about 5-8 minutes).
  • Divide meringue mix into three small bowls.
  • Add a few drops of food coloring to each dish and stir until you have the desired color.
  • Transfer each color meringue to a piping bag with different piping tips.
  • 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.
  • Repeat the above step until all monster meringues are pipped onto the cookie sheet.
  • Bake for 30 minutes. Do not open the oven door while baking.
  • Keeping oven door closed, turn the oven temperature OFF and let the meringue sit in the oven while it cools down fo 1-1/2 hours. Do not open the oven door during this time.


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.