Oogie Boogie Meringue Cookies are so cute, I can’t believe my eyes! These Nightmare Before Christmas themed treats will be a huge hit at any Halloween party.
Oogie Boogie Meringue Cookies
These Oogie Boogie Cookies are so cute, I can’t believe my eyes!
If you know me, you know that I love Nightmare Before Christmas and a few years back, I came up with some fun and viral Nightmare Before Christmas Party Ideas.
Well, this year, I am taking it all to the next level. After making Sally Jello Shots and Jack Skellington Jello Shots, I decided I needed an Oogie Boogie Treat and that’s where these easy meringue cookies were born.
In case you’ve never made meringue cookies before, you should know, they do require a bit of patience but they are really easy to make. They melt in your mouth and offer the perfect amount of sweetness.
So, trust the process of this Oogie Boogie Meringue Cookie recipe and in the end, you’ll have some Nightmare Before Christmas cookies that will wow any crowd!
What You Need to Make Oogie Boogie Meringue Cookies
Ingredients:
- 1/2 cup of egg whites – 4 to 5 extra large Eggs – separated
- 1 teaspoon of Cream of Tartar
- 1/8 teaspoon of salt
- 1 teaspoon of Vanilla
- 1 1/3 cup of sugar
- Green Food Coloring Gel
- Melting Chocolate – Chocolate Almond Bark, Bakers Chocolate, or other
- Black Food Coloring Gel
Tools Needed:
- Stand Mixer with whisk attachment
- Cookie Sheets
- Parchment Paper
- Piping – Pastry bags
- Large piping tip
- Glass measuring cup
- Air Tight Containers – to store
How to Make Oogie Boogie Meringue Cookies
In a Glass measuring cup, crack and separate Eggs, keeping only the Egg Whites in the measuring cup.
Place the egg yolks in a separate dish, and save to use at a later time.
When you’ve finished separating the Egg Whites, pour the egg whites into the mixing bowl of a stand mixer, and add the cream of tartar, and salt, and mix on Medium until you see a lot of little bubbles forming across the egg whites.
Turn your mixer up one speed, for about 1 minute, and you’ll see more little bubbles.
Turn the mixer off, and add the Vanilla, and add the Sugar two Tablespoons at a time, mixing after each addition until all the Sugar is added, and dissolved.
Add the Green Food Coloring Gel until you get the bright green color you desire.
Turn the mixer on high, and beat the egg whites with the Whisk attachment until they form thick stiff glossy peaks, about 5 – 7 minutes – (see photo).
Turn the mixer off once the egg whites are at this stage. Place the egg whites in a piping bag with a large tip, and pipe the Egg Whites onto a Parchment paper lined cookie sheet in a swirling motion, coming up to a point. If you don’t want to pipe the Meringues, you may spoon them onto the Parchment paper, by the Tablespoonful.
When you have filled the parchment lined cookie sheet, place it in the oven at 250 degrees for 1 hour, then turn the oven off, and leave the Meringues in the oven for an hour with the door closed.
After one hour, remove the Meringues from the oven, and completely cool on the parchment paper lined cookie sheet.
When the Meringues are completely cool, make the chocolate for decorating the faces.
In a small bowl, melt 1/3 – 1/2 cups of melting chocolate – I used Chocolate Almond Bark, and I used about 2 1/2 – 3 of the squares it comes in. You can use any melting chocolate you have.
Melt in the microwave for about 1 1/2 minutes, stopping every 10 – 15 seconds to stir the chocolate.
When the chocolate is melted, add about 3 drops of Black food coloring Gel, and stir to blend.
Place the melted chocolate in a small plastic piping bag, and snip a tiny portion off the end, or point of the bag.
Pipe the mouth and eyes onto the Meringues, until you have formed the faces. Each one will be different, which gives these a whimsical flair.
Serve, and Enjoy!
Helpful Tips:
- The Meringues should be firm to the touch, and easily remove from the parchment paper once cooled.
- Store the Meringues in an airtight container at room temperature. They must be in an airtight container, or they will become sticky. If they appear to be sticky, place them in an airtight container, and leave them for a couple of hours, and they should be fine. I stored mine on parchment paper in an airtight container.
- They will keep for 7 to 10 days, but I recommend using them, or eating them within 3 to 5 days for best flavor.
- You can make these any color you want, or any shape you want. If you want to use a different tip besides the large tip, you can try different shapes and colors for a real variety of ways to make Meringues.
- This recipe makes 3-4 dozen (depending on how big they’re piped or spooned onto the parchment paper)
Oogie Boogie Meringue Cookies
Equipment
Ingredients
- ½ cup of egg whites – 4 to 5 extra large Eggs – separated
- 1 teaspoon of Cream of Tartar
- ⅛ teaspoon of salt
- 1 teaspoon of Vanilla
- 1 ⅓ cup of sugar
- Green Food Coloring Gel
- Melting Chocolate – Chocolate Almond Bark Bakers Chocolate, or other
- Black Food Coloring Gel
Instructions
- In a Glass measuring cup, crack and separate Eggs, keeping only the Egg Whites in the measuring cup.
- Place the egg yolks in a separate dish, and save to use at a later time.
- When you’ve finished separating the Egg Whites, pour the egg whites into the mixing bowl of a stand mixer, and add the cream of tartar, and salt, and mix on Medium until you see a lot of little bubbles forming across the egg whites.
- Turn your mixer up one speed, for about 1 minute, and you’ll see more little bubbles.
- Turn the mixer off, and add the Vanilla, and add the Sugar two Tablespoons at a time, mixing after each addition until all the Sugar is added, and dissolved.
- Add the Green Food Coloring Gel until you get the bright green color you desire.
- Turn the mixer on high, and beat the egg whites with the Whisk attachment until they form thick stiff glossy peaks, about 5 – 7 minutes – (see photo).
- Turn the mixer off once the egg whites are at this stage. Place the egg whites in a piping bag with a large tip, and pipe the Egg Whites onto a Parchment paper lined cookie sheet in a swirling motion, coming up to a point. If you don’t want to pipe the Meringues, you may spoon them onto the Parchment paper, by the Tablespoonful.
- When you have filled the parchment lined cookie sheet, place it in the oven at 250 degrees for 1 hour, then turn the oven off, and leave the Meringues in the oven for an hour with the door closed.
- After one hour, remove the Meringues from the oven, and completely cool on the parchment paper lined cookie sheet.
- When the Meringues are completely cool, make the chocolate for decorating the faces.
- In a small bowl, melt 1/3 – 1/2 cups of melting chocolate – I used Chocolate Almond Bark, and I used about 2 1/2 – 3 of the squares it comes in. You can use any melting chocolate you have.
- Melt in the microwave for about 1 1/2 minutes, stopping every 10 – 15 seconds to stir the chocolate.
- When the chocolate is melted, add about 3 drops of Black food coloring Gel, and stir to blend.
- Place the melted chocolate in a small plastic piping bag, and snip a tiny portion off the end, or point of the bag.
- Pipe the mouth and eyes onto the Meringues, until you have formed the faces. Each one will be different, which gives these a whimsical flair.
NUTRITION
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.