Preheat your oven to 225°F (110°C) and line your baking sheets with parchment paper.

In a clean mixing bowl, beat the egg whites with a mixer on medium speed until foamy. Add cream of tartar and continue mixing.

Slowly add granulated sugar, one tablespoon at a time, while whipping on high speed until the mixture is stiff and glossy, about 5-7 minutes.

Mix in the vanilla extract gently, ensuring it’s well combined.

Scoop the meringue into a piping bag fitted with a round tip. Pipe ghost shapes onto the prepared baking sheet, using a round base and elongated top for the ghostly figure.

Use a toothpick dipped in black food coloring to add eyes to your ghosts.

Place the cookie sheets in the oven and bake for 1.5 hours or until the meringues are dry and can easily lift off the parchment. Turn off the oven and let them cool inside with the door slightly open.

Once cool, remove the meringues carefully and store them in an airtight container until ready to serve.