Spooky Halloween Meringue Swirls (Black and Orange Meringue Cookies)

These black and orange meringue swirls are crisp on the outside, chewy in the middle, and about as easy as a Halloween treat gets. A few pantry staples, some bold gel food coloring, and an hour in the oven is really all it takes.

About This Black Meringue Recipe

Meringue has a reputation for being fussy, but this one really isn’t. Egg whites, sugar, and a little cream of tartar whip up into stiff, glossy peaks, and from there it’s just a matter of coloring and piping. The black and orange swirl look is deceptively simple: paint stripes of gel food coloring inside a piping bag before adding the meringue, and the color does all the work for you.

What surprised me the first time I made these is how vividly the color holds up through baking. No fading, no dulling, just bold black and orange all the way through. Once you’ve got the basic method down, this becomes one of those recipes you can reach for again and again, just swap the colors for whatever holiday or party you’re planning.

Ingredients

Egg whites. Room temperature egg whites whip up faster and to a higher volume than cold ones. Make sure there’s no trace of yolk mixed in, even a little fat will keep the whites from reaching stiff peaks.

Cream of tartar. This stabilizes the egg whites as they whip, helping them hold their shape once piped and baked.

Sugar. Granulated sugar dissolves into the egg whites to create that glossy, stable meringue base.

Orange gel food coloring. Gel coloring gives you bold, saturated color without thinning out the meringue the way liquid food coloring can.

Black gel food coloring. Same idea as the orange. Stick with gel, not liquid, for the boldest color payoff.

This Recipe’s Must-Haves

You’ll need a stand mixer or hand mixer to whip the egg whites to stiff peaks. This isn’t a workout you want to do by hand.

Disposable piping bags make cleanup easy, and you don’t need a piping tip at all here, just a bag with the tip snipped off.

A good pastry brush or small paintbrush is key for painting the stripes of gel coloring inside the piping bag before you add the meringue.

How to Make Black Meringue Swirls

Whip

Preheat the oven to 200°F and line two baking sheets with parchment paper. Beat egg whites and cream of tartar on medium speed until frothy, then add the sugar and beat on high until stiff, glossy peaks form, about 5 minutes.

Color the Bag

Set a piping bag inside a tall glass, folding the edges over the rim. Paint thick stripes of orange gel food coloring up two sides of the inside of the bag, then paint black stripes on the remaining two sides.

Fill and Pipe

Transfer the meringue into the prepared bag. Twist the top and snip about a 1/2-inch opening at the tip. Pipe a little onto a paper towel first to make sure the color is coming through, then pipe small 1-inch swirls onto the prepared baking sheets. They won’t spread much, so you can space them close together.

Bake

Bake for 1 hour, until the outsides are completely dry to the touch. Let cool completely on the pan or a wire rack before serving.

Variations

Swap the colors to match any occasion: red and green for Christmas, blue and silver for Hanukkah, black and gold for New Year’s Eve.

Add a drop of vanilla or almond extract to the meringue base for extra flavor.

For a spookier look, add a few drops of black coloring to the tips only for an ombré effect instead of full stripes.

FAQs

Why is my meringue not holding stiff peaks?

This usually means there’s a trace of egg yolk or grease somewhere in your bowl or whisk. Even a tiny amount of fat will prevent the whites from whipping properly. Start over with a completely clean, dry bowl if this happens.

Can I make these ahead of time?

Yes, these are a great make-ahead treat. Store them in an airtight container at room temperature and they’ll stay crisp for several days.

Why did my meringues turn out sticky or chewy all the way through instead of crisp outside?

This is usually a humidity issue. Meringues are sensitive to moisture in the air, so on a humid day, they may take longer to fully dry out, or may not crisp as much on the outside. Baking them a little longer at the same low temperature can help.

Can I use liquid food coloring instead of gel?

Gel is strongly recommended. Liquid food coloring can thin out the meringue and affect how well it holds its shape when piped.

What to serve black meringue swirls with

These are a fun addition to any Halloween dessert table or a spooky charcuterie board. They also make a great bite-sized treat alongside other Halloween sweets like Spooky Chocolate Peanut Butter Rice Krispie Treats or Peanut Butter Spiderweb Cookies.

This Recipe’s Must-Haves

To make these perfect swirls, you’ll need a set of disposable decorating bags! Don’t worry about a frosting tip or anything though, you just need the bags to make it happen.

I LOVE my kitchen shears for my kitchen utensil jar. They are extra sharp and come in handy every single day.

For the orange and black gel food coloring, you can get them both (and more!) in this gel food coloring kit. I used a paintbrush to paint the sides of the piping bags to get the color swirl, just FYI.

How to Store

Store: Keep in an airtight container at room temperature for up to 5 days. Avoid storing in the fridge, since moisture can make meringues soft and sticky.

Freeze: These aren’t recommended for freezing, since thawing introduces moisture that affects their crisp texture.

More Spooky Halloween treats

If you’re building out a full dessert spread, Halloween Cheesecake Brownies bring rich, fudgy contrast to these light meringues. Peanut Butter Spiderweb Cookies are another fun, kid-friendly option that’s easy to make together. And for something to sip alongside dessert, the Witches Brew cocktail keeps the spooky theme going.