4 large egg whites, at room temperature

1 cup granulated sugar

1/4 tsp cream of tartar

1/2 tsp vanilla extract

Melted chocolate or an icing writing pen, for the faces

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Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
In a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
Mix in the vanilla extract.
Transfer the meringue to a piping bag fitted with a large round tip.
Pipe ghost shapes onto the baking sheet, lifting the tip upward to create peaks.
Bake for 1.5 hours without opening the oven door.
Turn off the oven and let the meringues cool inside with the door slightly open for about 1 hour.
Once completely cooled, use melted chocolate or an icing pen to draw ghostly faces.

Ensure egg whites are at room temperature for better volume.

Use superfine sugar for a smoother texture if preferred.

Store in an airtight container at room temperature for up to 1 week.

Do not refrigerate or freeze the meringues.

Humidity may affect the crispness; re-crisp in oven if needed.