These yummy Halloween cookies are inspired by everyone’s favorite fall candy. Make these delicious meringue cookies for your Halloween party or just surprise the kids with a fun sweet treat!
Ever come up with something in your head that doesn’t turn out exactly as planned? That’s exactly what happened with these candy corn meringue cookies. I love making candy corn recipes and had imagined perfectly shaped Halloween cookies that looked just like candy corn. I’m usually pretty good when it comes to meringue cookies but this time things didn’t exactly go my way…not at first anyway!
I’m nothing if not determined (or as my hubby likes to call it, stubborn) and I refused to leave my kitchen until I had a Halloween treat that I could be proud of. It turned out that the third time really IS the charm and in the end, I love the way these Halloween cookies turned out. The bonus is that the easiest way turned out to be the best way!
Candy Corn Inspired Halloween Cookies
These recipes all start out the same but it’s the last step that makes all the difference. Start with two egg whites (it’s best if you can let them sit at room temperature for 30 minutes first). Add vanilla, cream of tartar and salt.
Beat the egg whites until they’re frothy and soft peaks begin to form. Add sugar, one spoonful at a time.
Once you’ve added all the sugar and stiff peaks are forming, check to be sure the sugar is dissolved. If the meringue feels grainy, you may need to beat it just a little longer. Try not to overdo it though.
First Attempt At Candy Corn Halloween Cookies
This is where things got tricky. My original plan was to divide the meringue into three different bowls and color two of them orange and yellow.
I put each one in a different icing bag and layered yellow, orange and white on top of each other. The result was what looked like candy corn Christmas trees. Back to the drawing board (on the plus side, they still tasted pretty good).
Second Attempt At Candy Corn Halloween Cookies
I tried again. This time, I separated and colored the meringue again but put it all into one icing bag.
These were pretty but I still didn’t love them. They hadn’t turned out quite as colorful as I’d hoped.
Third Time’s The Charm
Finally, I tried a new technique. I lined an icing bag with food coloring and piped the meringue through. It’s a lot easier if you can find the gel coloring in tubes rather than the small jars.
The third time’s always the charm, right? I had the bright color that I wanted and though they didn’t have the candy corn shape I’d originally had in mind, I loved the bright colors and candy corn inspiration.
These Halloween cookies are perfect for parties or just a fun fall treat.
- 2 Egg whites
- 2/3 cup Sugar
- 1/2 tsp Vanilla
- 1/8 tsp Salt
- 1/4 tsp Cream Of Tartar
- Brown paper bag
- Preheat oven to 275
- Cut brown paper bag to line two cookie sheets
- Combine egg whites, sugar, vanilla, and salt. Beat until frothy and soft peaks begin to form.
- While continuing to beat the egg whites, slowly add sugar a spoonful at a time.
- Beat until all the sugar is added and stiff peaks form.
- Line an icing bag with yellow and orange food coloring.
- Add meringue to the icing bag and pipe cookies onto paper lined cookie sheets.
- Bake 40 minutes. Turn off heat and crack oven. Remove cookies when cool.
Amount Per Serving: Calories: 11Sodium: 8mgCarbohydrates: 2gSugar: 2g
Meringue cookies are so versatile that I’ve already got something fun up my sleeve for Christmas! Check back in a few months to see what it is. Until then, here’s a little more candy corn inspiration!