Healthy Halloween Ghost Cookies

By Aileen Cox Blundell

Cute little meringue ghost cookies for Halloween. They are also a great recipe to make with kids at Halloween and are guaranteed to keep them busy in the kitchen for at least an hour! Well, it’s one hour out of a lot of hours to fill.

Meringue has always been a favourite in our house, broken sweet and crunchy bits layered with cream and berries. Totally delicious but, FULL of sugar! So, I decided naturally to try and make my own healthier version. Less sugar but indistinguishable from a normal meringue.

Making your own meringue at home can be daunting, but the video below will show you just how easy it can be! In fact, so easy my 6 year old made it (almost) all by himself.

Easy meringue recipe – 3 ingredients!

Start by separating the egg whites. It is really important to make sure you don’t get any of the yolks into the whites or they won’t fluff up correctly. Hense why I added the (almost) all by himself. This is a job for Mommas! OR, if you let your little one help, just make sure they have a bowl for their egg, just in case.

Whisk the egg whites until light and fluffy, they should form stiff peaks.

Then we add cream of tartar. This is an ingredient you will find in all supermarkets. I just used one teaspoon and whisked it into the eggs until they turned even fluffier.

Finally maple syrup – I used 4 tablespoons and slowly poured into egg whisking as I did this. The mixture then changes into a smooth marshmallow texture.

Transfer into a piping bag and pipe in an upward circular action to resemble ghosts.

How to bake meringue

Meringue takes patience and the trick with these little cookies is to place them into an oven warmed to only 90ºC (195ºF). Bake for 2 hours, then turn the oven off and leave it there for about one hour until the oven has fully cooled. I usually bake the healthy meringue cookies the evening before and then turn off the oven and leave until the next morning. This ensures they have the perfect crunch!

How to store meringue cookies?

Store in an airtight container for about 3-5 days. I generally only make a small batch so we eat them fresh.

Can I freeze meringue?

Unfortunately no and believe me I have tried. I am a serial tester of food in the freezer, but meringue just turns soggy and blaaaaa! Don’t try this at home! It’s a waste of good meringue cookies!

Refined Sugar-Free Cookies for Babys

Sweetened with only banana these cookies are made using only 4 ingredients. They are the perfect healthy cookie for kids, they also make a delicious treat recipe for baby and are pretty nice with a cuppa tea at 11 am (if you are a Momma who likes cookies).

Are these healthy cookies suitable for baby-led weaning?

Absolutely! Because they are made using just banana, peanut butter, oats, and cocoa powder, they make a great snack recipe for baby led weaning. If you are not adding the ghosts to the top, you can flatten them slightly and use less of the mixture so they are smaller too.

Other spookily delicious recipes you might like…

Pumpkin Doughnuts

Natural Treats

Pumpkin crazy? Try these crazy good pumpkin donuts!

Healthy Halloween Pumpkin Cookies

Natural Treats

Yummy in your tummy pumpkin cookies for babies!

Healthy Halloween Garlic Mushroom Skulls

Healthy Snacks

Happy Halloween stuffed mushroom skulls!

Pumpkin Baby Amazeballs

Healthy Snacks

These no bake Pumpkin balls are such a fun Halloween treat.

I hope you love these cookies and I can’t wait to see what you make. If you do try it out, please tag me on Instagram @babyledfeeding #babyledfeeding or @babyledfeeding on Facebook.

Happy Halloween,

Healthy Halloween Ghost Cookies

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Prep: 10 minutes minutes

Cook: 2 hours hours

Total: 2 hours hours 10 minutes minutes

Servings: 24 Cookies

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These Low Sugar Meringue Cookies are one of my favourite healthy halloween treats for kids. 4 ingredient cookie base and easy meringue to top it off.

Ingredients

• 3 egg whites
• 2 tbsp maple syrup
• 1 teaspoon cream of tartar
• 1 mashed banana
• 250 g 1/2 cup peanut butter
• 90 g 1 cup oats
• 1 tablespoon cocoa powder
• 6 squares good quality dark melted chocolate

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Method

• Pre-heat oven to 90ºC.
• Whisk the egg whites in a large glass bowl until they start to form stiff peaks. Increase the speed of the mixer, then very slowly add the maple syrup and cream of tartar whisking as you pour until the mixture resembles a thick, creamy marshmallow texture.
• Transfer to a piping bag and pipe in an upward circular action to resemble ghosts.
• Bake for 2 hours, then leave the ghosts in the oven for a further 2 hours to cool fully. This helps keep them hard. Store in an airtight container until ready to use.
• To make the cookies preheat the oven to 180ºC.
• Add all of the cookie ingredients to a bowl and mix well. Take a small amount of the mixture and roll into a sphere then flatten into a perfect cookie shape roughly the same diameter as the ghosts.
• Reserve 1 cookie and break it apart into tiny pieces rolled into circles for eyes.
• Bake for 12 mins, then leave to cool fully.
• To assemble – take a cookie and add a small amount of melted chocolate to the top. Place the ghost meringue on top, then decorate with the mini eyes.

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Recipe Notes & Tips

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