Preheat Oven:

• Set your oven to 200°F (90°C).

• Line two baking sheets with parchment paper.

Beat the Egg Whites:

• In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until foamy.

• Add the cream of tartar and continue beating.

Add Sugar Gradually:

• Increase to high speed and add sugar 1 tablespoon at a time, beating well after each addition.

• Continue beating until stiff, glossy peaks form (the meringue should hold its shape).

• Gently beat in the vanilla extract.

Pipe the Ghosts:

• Transfer meringue to a piping bag fitted with a large round tip (or snip the end off a plastic bag).

• Pipe small “ghost” shapes — squeeze from the bottom up, then lift to form a little curl at the top.

Add Faces:

• Press two mini chocolate chips for eyes and one for a mouth, or use decorating gel after baking.

Bake Low & Slow:

• Bake for 1½ hours, then turn off the oven and let the cookies sit inside (door closed) for another hour to dry completely.

Cool & Store:

• Once completely cool, store in an airtight container at room temperature for up to 2 weeks.