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5 from 8 votes


BOO-Ringues! Light, airy, slightly sweet puffed Halloween treats that are fun and easy for kids to make!
Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 24 cookies
Author Tracy



  • Separate egg whites from yolks about an hour before making meringues. Leave whites in bowl at room temperature so that they beat up to a good volume.
  • Heat oven to 250° and cover un-greased cookie sheets with waxed paper.
  • Beat egg whites with a hand held blender on medium to high until stiff enough to stand in moist (not dry) peaks. Slowly beat in sugar just a tablespoon at a time then fold in vanilla. Continue to beat mixture until it is still and glossy, not grainy.
  • Fill pasty bag with mixture and add large regular round tip. Or just cut the edge off of the tip of a large freezer bag. Pipe medium to large circular (ghost shaped) mounds onto cookie sheets 2 inches apart. Bake 30-35 minutes.
  • Dip a toothpick into some black icing / frosting and add eyes, mouth, and any other 'scary' features to your ghosts!


Use those egg yolks to make some Mayonnaise From Scratch or Pudding! http://www.servedfromscratch.com/mayonnaise-from-scratch/