Spooktacularly Sweet: How to Make Easy Mummy Meringue Cookies for Halloween
Get ready to enchant your Halloween guests with these delightful Mummy Meringue Cookies! Light as air, incredibly crispy, and wonderfully melt-in-your-mouth, these spooky treats are not just delicious but also incredibly fun to make. Perfect for any Halloween party or simply to enjoy with family, their whimsical design and sweet flavor will make them an instant favorite. Dive into the magic of meringue and create a batch of these adorable edible mummies that are sure to bring smiles to all your Halloween celebrations.
Why You’ll Adore These Easy Halloween Meringue Cookies
Searching for a treat that’s both effortlessly simple and irresistibly charming for your Halloween festivities? Look no further! These Mummy Meringue Cookies tick all the boxes. They require minimal hands-on effort, freeing up your time for other party preparations, and can be baked a day or two in advance, making party planning a breeze. Imagine soft, sweet meringue dissolving on your tongue – who knew mummies could be so delightfully delicious?
Their appeal extends beyond just taste. The visual charm of these cookies, complete with their adorable candy eyes peeking through delicate meringue ‘bandages’, makes them a hit with kids and adults alike. Plus, the process of piping the meringue into mummy shapes is a fantastic activity for little helpers, adding an extra layer of fun to your Halloween baking tradition. These aren’t just cookies; they’re a centerpiece, a conversation starter, and a moment of pure, sweet joy for the spooky season.
Whether you’re hosting a grand Halloween bash, preparing treats for school parties, or simply seeking a fun baking project, these meringue cookies are a versatile choice. Their gluten-free nature also makes them a thoughtful option for guests with dietary considerations. Prepare for a chorus of “oohs” and “aahs” when these cute, ghostly figures appear on your dessert table!
Secrets to Baking Perfect Melt-in-Your-Mouth Meringue Cookies
Achieving perfectly crisp, ethereal meringue can seem daunting, but with a few key techniques, you’ll be whipping up flawless batches every time. Here are the essential secrets to guarantee your mummy meringues are light, dry, and crack-free:
- Immaculately Clean, Grease-Free Utensils: This is paramount for successful meringue. Even the tiniest speck of fat or grease—from egg yolk, oily residue on bowls, or even oily fingers—can prevent your egg whites from whipping up properly. Always use stainless steel or glass bowls, and metal whisks. Plastic bowls, especially older ones, can absorb oils over time, making them difficult to fully degrease. Before starting, wash your bowl and beaters thoroughly with hot, soapy water, then rinse well and dry completely with a clean cloth or paper towel. For extra assurance, you can wipe them down with a paper towel dampened with a bit of lemon juice or white vinegar. This ensures no hidden fats sabotage your efforts.
- Precise Egg Separation: Take extreme care when separating egg whites from yolks. A single drop of yolk can act as a deflating agent, sabotaging your entire batch and preventing the whites from achieving the necessary stiff peaks. It’s often easiest to separate cold eggs, as the yolks are firmer and less prone to breaking. You can separate them directly from the fridge. Once separated, allow the egg whites to come to room temperature (about 30 minutes) before whipping. Room-temperature egg whites whip up faster and achieve greater volume, resulting in a lighter meringue.
- Bake Low and Slow, Cool in the Oven: Patience is a virtue when it comes to meringue. Baking at a very low temperature (around 200°F or 95°C) for an extended period ensures the meringues dry out thoroughly without browning or burning. This slow dehydration is key to their crisp texture. Once baked and perfectly dry, resist the urge to open the oven door immediately. Turn off the oven and let the cookies cool gradually inside. This slow cooling process prevents drastic temperature changes that can cause the meringues to crack, deflate, or become sticky, ensuring a beautiful, pristine finish.
Pro Tip
If you’re transporting eggs for this recipe, a versatile and inexpensive egg carrier can be incredibly convenient, protecting them from breakage until you’re ready to separate them.
Essential Ingredient Notes for Your Mummy Meringue Cookies
While meringue cookies are made with just a few basic ingredients, understanding their roles can significantly impact your results. Here’s a closer look at what you’ll need to create the perfect batch:
- Egg Whites: The undeniable star of the show! For optimal results, use large egg whites that have been brought to room temperature. This allows them to whip up with greater volume and stability, resulting in a lighter, airier meringue. Both fresh egg whites (carefully separated from yolks) and carton egg whites can be used successfully. However, if opting for carton egg whites, always double-check the label; some brands contain additives or are pasteurized in a way that prevents them from whipping into a proper meringue. If separating fresh eggs, it’s easier to do so when they’re cold, as the yolk is firmer and less likely to break. Then, let the separated whites sit on the counter for about 30 minutes before starting your whipping process.
- Powdered Sugar (Confectioners’ Sugar): In this recipe, we specifically opt for powdered sugar, also known as confectioners’ sugar. This type of sugar contains a small amount of cornstarch, which acts as a gentle stabilizer for the egg whites and contributes to the meringue’s incredibly silky-smooth texture. While granulated sugar can also be used for meringues (as demonstrated in my meringue ghosts recipe), powdered sugar often yields a finer, less grainy meringue that truly melts beautifully in your mouth. To ensure a uniformly smooth meringue free of lumps, it’s crucial to sift your powdered sugar before adding it to the egg whites.
- Cream of Tartar: This acidic powder is a meringue’s secret weapon and best friend. It acts as a powerful stabilizing agent for egg whites, helping them to reach their full volume faster and holding those stiff peaks firmly. It also helps prevent overbeating and ensures a whiter, more stable meringue that is less prone to weeping or collapsing. While it is an optional ingredient, particularly for experienced meringue makers, it is highly recommended for consistent and perfect results, especially if you’re new to meringue baking. If you don’t have cream of tartar on hand, a tiny pinch of salt or a small amount (about ½ teaspoon) of lemon juice can offer similar, though slightly less potent, stabilizing effects.
- Pure Vanilla Extract: A classic flavor enhancer, vanilla extract adds a wonderful warmth and depth to your sweet meringues, complementing their delicate flavor profile. While vanilla is traditional and always a crowd-pleaser, don’t hesitate to experiment with other extracts for different occasions or tastes. Almond, peppermint (perfect for winter holidays), or even a touch of orange zest can create unique and delicious variations. Ensure you’re using pure vanilla extract for the best flavor.
- Candy Eyes: These adorable edible decorations are what truly bring your mummy cookies to life! They are widely available in most baking supply stores, craft stores with a baking section, or online retailers. They come in various sizes, so choose one that fits your mummy cookies. If you can’t find candy eyes, don’t worry! You can easily create the eyes using black gel food coloring applied with a toothpick, an edible black marker, or by melting a small amount of dark chocolate and piping tiny dots onto your baked and cooled meringues.
How to Make These Adorable Mummy Meringue Cookies: Step-by-Step
Creating these charming mummy meringue cookies is simpler than you might think! Follow these detailed steps for a batch of spooky-sweet perfection that will impress everyone:
- Prepare Your Oven and Baking Sheets: Begin by preheating your oven to a very low 200°F (95°C). This low temperature is crucial for drying out the meringues without browning them. Line two large baking sheets with parchment paper or silicone mats. This prevents sticking and makes for easy cleanup, ensuring your delicate meringues lift off effortlessly.
- Whip the Egg Whites to Foam: In a large, impeccably clean, grease-free bowl (as discussed in the “Secrets” section), pour your room-temperature egg whites. Begin whipping them with an electric mixer on low speed. Continue to beat until the egg whites become foamy and resemble soft suds, which usually takes about 1-2 minutes. This initial frothing creates the base structure for your meringue.
- Add Cream of Tartar and Increase Speed: Once the egg whites are foamy, sprinkle in the cream of tartar. This stabilizer will immediately begin to work, helping the egg whites achieve maximum volume and maintain their structure. Continue to beat, gradually increasing the speed to medium-high. You’ll observe the whites starting to thicken, becoming whiter and taking on a glossy sheen.
- Incorporate Powdered Sugar Gradually to Stiff Peaks: With the mixer still running on medium-high speed, begin adding the sifted powdered sugar, one tablespoon at a time. It’s vital to add the sugar slowly and gradually, allowing each addition to fully dissolve into the egg whites before adding the next. This slow incorporation is crucial for a stable, glossy meringue that won’t weep. Continue beating for about 5-7 minutes, or until the meringue forms very stiff, glossy peaks. When you lift the beaters, the peaks should hold their shape firmly without drooping, and the meringue should feel smooth when rubbed between your fingers (no grainy sugar).
- Flavor Your Meringue: Once stiff peaks are achieved, gently stir in the pure vanilla extract. For a festive twist or to match a specific theme, you can experiment with other flavorings here, such as a drop of peppermint extract for a minty mummy or a hint of almond extract for a different dimension of taste. Mix just until combined.
- Pipe Your Mummies: Transfer the prepared meringue into a piping bag fitted with a round tip (a Wilton #12 round tip works perfectly for creating the bandage effect). On your prepared baking sheets, pipe the meringue into 1×3-inch stick shapes. To create the authentic “mummy” effect, pipe in a zigzag or back-and-forth motion, layering strips of meringue to resemble bandages wrapping around a body, leaving a small gap near one end for the eyes to peek through.
- Add Candy Eyes and Bake: Carefully place two candy eyes onto each piped meringue “mummy” in the gap you left. Position them to look like they’re peering out from under the bandages. Bake for 30-40 minutes, or until the meringues are completely dry. They should feel very firm to the touch and can be easily lifted from the parchment paper without sticking. If they feel soft or sticky, bake for another 10-15 minutes.
- Cool in the Oven: Once baking is complete, turn off the oven but leave the meringue cookies inside to cool slowly and gradually. This step is critical; it prevents thermal shock, which can cause the delicate meringues to crack or collapse. Allow them to cool completely in the oven, undisturbed, for at least 1-2 hours, or even overnight, before carefully removing them.
Storing and Preserving Your Mummy Meringue Cookies
The key to keeping meringue cookies crisp, airy, and delicious lies in protecting them from their arch-nemesis: humidity. When stored correctly, these delicate treats can last for an extended period, making them ideal for make-ahead party preparations, ensuring you have one less thing to worry about on Halloween day.
- Ensure Complete Dryness: Before even thinking about storage, it is absolutely essential that your meringue cookies are baked until they are completely dry throughout. This means no soft, chewy, or sticky centers. They should feel incredibly light, firm, and audibly crisp when gently tapped. If they feel even slightly tacky or soft, return them to the turned-off oven to continue drying out for a longer period. This thorough drying is the foundation of long-lasting, crisp meringues.
- Cool Thoroughly: After baking, allow the cookies to cool entirely within the oven as per the instructions. Once removed from the oven, ensure they are at complete room temperature, fully cooled to the touch, before placing them in any container. Storing warm or even slightly warm meringues will create condensation inside the container, which will quickly lead to sogginess and loss of crispness.
- Airtight Storage is Key: Once fully cooled and dried, transfer the meringue cookies to an airtight container. Plastic containers with tight-fitting lids, cookie tins, or even zip-top bags (with as much air removed as possible) are excellent choices. The goal is to create a barrier against ambient moisture.
- Room Temperature is Best: Store your airtight container at cool room temperature. Avoid storing them in areas with high humidity, such as near a sink, above a stovetop, or in a damp pantry or basement. A cool, dry cupboard is ideal. When stored properly, meringue cookies can maintain their crispness and flavor for up to a week, or even longer. Some bakers have reported them lasting beautifully for up to a month! Freezing meringues is generally not recommended as they can absorb moisture and become sticky or chewy upon thawing, compromising their delicate texture.
Storage Pro Tip
As long as meringue cookies are completely dry inside, thoroughly cooled, and stored in an airtight container away from any humidity, they will remain wonderfully crisp and dry for an impressive period, often up to a month. For best results, consider adding a food-safe desiccant packet (like silica gel, if available for food use) to the container for extra moisture protection.
Variations and Customizations for Your Spooky Treats
While the classic Mummy Meringue Cookies are enchanting, there’s plenty of room for creativity to make them uniquely yours. Here are some fun ideas to customize your next batch and add even more Halloween spirit:
- Color Them Spooky: Add a few drops of gel food coloring to your meringue mixture for vibrant, spooky colors! Think eerie greens for monster mummies, haunted purples, or blood-curdling reds before piping. Gel colors work best as they don’t add extra liquid.
- Flavor Adventures: Beyond vanilla, try extracts like almond, peppermint (especially fun for a ‘chilling’ mummy theme), lemon, or even a hint of rum extract for a sophisticated twist. A sprinkle of cinnamon or pumpkin spice could also add a comforting seasonal touch, making them perfect for autumn gatherings.
- Different Shapes: Instead of traditional mummy stick figures, pipe ghost shapes (as in the meringue ghosts recipe), swirling spiderwebs, or even small bat silhouettes for a varied and exciting Halloween platter. Use different piping tips for diverse textures and designs.
- Chocolate Drizzle Detail: Once your meringue mummies are completely cooled, drizzle them with melted dark or white chocolate for an extra layer of flavor and texture. You can use this chocolate to draw on details like stitches or additional ‘bandages’ if you don’t have candy eyes, or to give them an even more elaborate appearance.
- Sprinkle Fun: Before baking, gently sprinkle your piped meringues with Halloween-themed sprinkles—think bats, pumpkins, or orange and black jimmies—for added texture and sparkle. Be careful not to use too many, as sprinkles can sometimes melt or bleed during the long baking process.
Troubleshooting Common Meringue Problems
Even seasoned bakers encounter meringue challenges. Don’t be discouraged if your first batch isn’t perfect; practice makes perfect! Here’s a quick guide to common issues and how to troubleshoot them:
- Meringue Won’t Stiffen or Reach Peaks: This is almost always due to fat contamination. A tiny bit of egg yolk in the whites, grease on your bowl or beaters, or even residue from soap can prevent the proteins from structuring correctly. Ensure all equipment is impeccably spotless. Another cause could be insufficient whipping time; just keep whipping until stiff, glossy peaks form!
- Meringue is Sticky or Chewy (not crisp): This often indicates insufficient baking time or too high a baking temperature. If the oven is too hot, the meringues will brown before they have a chance to dry out completely inside. Ensure your oven temperature is accurate (an oven thermometer is helpful) and bake longer at a lower temperature. Humidity during baking or storage can also cause stickiness; always store fully cooled meringues in an airtight container immediately.
- Meringues Crack or Collapse: Rapid changes in temperature are the primary culprit. Always let your meringues cool completely inside the turned-off oven. Opening the oven door too soon can cause them to deflate. Overbeating the egg whites can also make the meringue brittle and prone to cracking, as the air cells become too large and fragile.
- Meringue is Weeping (liquid forming at the base): This usually happens if the sugar isn’t fully dissolved into the egg whites or if the meringues are stored in a very humid environment. Ensure you add sugar gradually, allowing ample time for it to dissolve, and beat until the meringue is smooth and not grainy. Proper airtight storage away from humidity is essential to prevent weeping after baking.
Serving Suggestions for Your Halloween Meringue Mummies
These delightful Mummy Meringue Cookies are versatile and can be presented in numerous creative ways to enhance your Halloween celebration, whether it’s a casual family gathering or a festive party:
- Spooky Party Platter: Arrange them artfully on a dark, contrasting platter (black or deep purple works wonderfully) alongside other Halloween treats. Think chocolate-covered pretzel sticks, ghostly brownies, pumpkin-shaped sugar cookies, or candied apples for a visually appealing and varied dessert spread that will capture everyone’s attention.
- Dessert Toppers: Use them as festive and light toppers for other Halloween desserts. Their airy texture and minimal weight make them perfect for adorning cupcakes, frosted brownies, puddings, or even a spooky layer cake without crushing the delicate frosting underneath.
- Individual Treat Favors: Bag them individually in clear cellophane treat bags and tie them with an orange or black ribbon for adorable party favors. They also make charming additions to trick-or-treat bags for a homemade touch that stands out from typical candy.
- Hot Beverage Companion: Serve these sweet meringues alongside mugs of steaming hot chocolate, spiced apple cider, or a pumpkin latte. Their melt-in-your-mouth quality provides a wonderful textural contrast to a warm, comforting autumn beverage.
Happy Halloween baking! We hope these Mummy Meringue Cookies bring smiles, spooky fun, and delicious sweetness to your celebrations.
★
★
★
★
Mummy Meringue Cookies Recipe
Comment
Print Recipe
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
Instructions
- Preheat the oven to 200°F (95°C). Line two baking sheets with parchment paper or silicone mats.
- 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 one tablespoon at a time. Beat the mixture until stiff peaks form, about 5-7 minutes.
- Then stir in vanilla extract, or any other flavor you would like.
- Transfer the meringue into a piping bag fitted with a round tip (I use Wilton 12 round tip). Pipe the meringue into 1×3 inch stick shapes in a zigzag motion to create the mummy effect.
- Place 2 candy 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.
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
Sugar Type: Both granulated sugar and powdered sugar work for meringue cookies. Powdered sugar, used here, often yields a smoother texture. For a granulated sugar version, see my meringue ghosts recipe.
Cream of Tartar: This is an optional acid that stabilizes egg whites, aiding in achieving stiff peaks.
Eye Alternatives: If candy eyes are unavailable, use black gel food coloring, a black edible marker, or melted chocolate to draw eyes on cooled cookies.
Storing Meringues: Store completely dry and cooled meringue cookies in an airtight container at room temperature. They can stay crisp for up to a month, provided they are kept away from humidity.
Nutrition
This recipe was originally published on October 22, 2014, and updated to provide more detailed instructions and helpful tips for perfect Halloween baking.