I saw these little ghosts on my feed for the 14th time today and finally cracked. The algorithm had me cornered: a tray of pristine white peaks, tiny black eyes, floating in a perfect frame of Halloween enthusiasm. I had to know if the hype was real or just good lighting. My kitchen is now dusted in a fine layer of powdered sugar, and I’m questioning every vegan meringue I’ve ever trusted. The reality of making these aquafaba ghosts involves a lot of wrist strain and a deep fear of deflation. But when that first perfectly shaped ghost held its form on the baking sheet? I felt a flicker of hope. The “money shot” is the moment you pipe the body and see the little ghost take shape. Behind the scenes, my mixer bowl looks like a war zone of chickpea liquid. Still, the curiosity won. I had to know if a can of beans could really create something this ethereal. See how I survived another viral Viral Raspberry Cloud Cake Floating Instagram for comparison.
Vegan Ghost Meringue Cookies Trending Now
These adorably spooky viral vegan ghost meringue cookies made with aquafaba are the most shared plant-based Halloween treat on Pinterest and Instagram right now. Light, crispy, and completely dairy-free throughout.
Ingredients
- 1 can (15 oz) unsalted chickpeas, liquid only (aquafaba)
- 3/4 cup granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1/4 tsp salt
- Black gel food coloring (vegan)
- Optional: edible glitter or dusting of powdered sugar
Instructions
- 1. Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper or silicone mats.
- 2. Drain chickpeas, reserving the liquid (aquafaba). You should have about 1/2 to 3/4 cup liquid. Discard chickpeas or save for another use.
- 3. In a clean, dry bowl of a stand mixer (or large bowl with hand mixer), combine aquafaba and cream of tartar.
- 4. Whip on medium-high speed until foamy and soft peaks form, about 5 minutes.
- 5. Gradually add sugar, 1 tablespoon at a time, while continuing to whip. Increase speed to high and beat until stiff, glossy peaks form, about 8–10 minutes. The mixture should be thick and not slide when you invert the bowl.
- 6. Beat in vanilla extract and salt until just combined.
- 7. Divide the meringue into two portions. Leave one plain. To the other, add a tiny amount of black gel food coloring and gently fold until marbled or fully black, as desired.
- 8. Transfer the plain meringue to a piping bag fitted with a large round tip (or snip the corner of a zip-top bag). Pipe ghost shapes onto the prepared baking sheets: pipe a round base, then pull up to create a head, and swirl the tip to create a tail. Make about 24 ghosts.
- 9. For the eyes and mouth, use a toothpick dipped in black food coloring or pipe tiny dots from the black meringue using a small piping tip or a toothpick.
- 10. Bake for 1 hour 30 minutes to 2 hours, until the cookies are dry and firm to the touch but not browned. Turn off the oven and let them cool completely inside the oven with the door slightly open, about 1 hour.
- 11. Gently peel from parchment. If desired, dust with powdered sugar. Store in an airtight container at room temperature for up to 2 weeks.
Details
These adorable ghost meringue cookies are completely plant-based using aquafaba. They are light, crispy, and dairy-free, making them a perfect vegan Halloween treat.
Nutrition Facts (per serving)
| Calories | 35 kcal |
| Protein | 0 g |
| Carbs | 9 g |
| Fat | 0 g |
Notes
Aquafaba must be at room temperature for best volume. Do not overbake; they should remain pale. Store in a dry, airtight container; humidity will soften them.
Why This Dish Is Taking Over Your Feed
The visual hook is obvious: tiny, creepy-cute ghosts that look like they floated off a Tim Burton set. But the real wizardry is the 2-ingredient hack: aquafaba (the liquid from a can of chickpeas) whipped into stiff peaks with sugar. It’s the vegan meringue trick that makes everything from Viral Lunchbox Brownies Kids Are Obsessed With look complicated. Unlike dairy meringues, these don’t weep or collapse as easily, which is a godsend for shaping. The flavor is pure vanilla sweetness with a crisp, airy crunch. It’s not just a visual stunt; it’s a genuinely light, egg-free treat that actually works as a Halloween snack. For the deep dive into the science, Bon Appétit’s vegan meringue cookies recipe breaks down why chickpea water is the real MVP here. The ghosts hold their shape beautifully when baked low and slow, so you get that perfect Instagram cross-section of a hollow, crunchy shell.
The Perfect Occasion for This Recipe
Make these when you want to flex your vegan baking skills without spending a fortune on specialty ingredients. They’re the ultimate Halloween party trick—your friends will think you spent hours, but the active time is about 20 minutes of piping. The social payoff is real: these ghosts photograph like dreams against a dark backdrop or a pile of candy corn. For the classic non-vegan version (and a tip on making the black gel food coloring pop), check out Delish’s ghost meringue cookies recipe. Pro camera-ready tip: dust them with edible glitter or a whisper of powdered sugar for a spooky, ethereal glow. The best part? They keep in an airtight container for days, so you can make them ahead of the chaos. Just don’t expect them to survive the night if kids are around.
Frequently Asked Questions
Does it actually look like the video?
Only if you whip your aquafaba to stiff, glossy peaks and pipe with confidence. A slow hand will give you a floppy ghost. Keep the peaks tall and the body rounded.
Can I use liquid from any canned beans?
Stick to chickpeas or white beans for neutral flavor. Black bean water will make gray ghosts, which isn’t the vibe here.
How do I get the black eyes perfect?
Use a toothpick dabbed in vegan black gel coloring to dot the faces. Food coloring tends to bleed, so minimal pressure is key.
Why did my ghosts deflate?
Humidity is the enemy. Whip on a dry day, and bake at 200°F for 90 minutes. No peeking until they’re set.
Conclusion
Final verdict: this one’s a “Keep.” These little ghosts are the rare viral recipe that delivers on both aesthetics and taste. Sure, the cleanup involves a sticky whisk and a suspiciously clean chickpea can, but the crunch of that first bite is pure Halloween magic. They’re simple enough for a weeknight bake, impressive enough for a party spread. If you’re looking for another dessert that leans into the visual game, try the Viral Watermelon Pizza With Berries Granola for a summer-fall crossover. For now, I’m keeping a tray of ghosts on my counter and pretending I’ve mastered the art of bean-based confectionery. Scroll on, but maybe add these to your bake rotation first.
