1-First Steps: Getting Ready Preheat the oven to 250 degrees Fahrenheit and line a baking sheet with parchment paper. Make sure your bowls and beaters are clean and dry to help the egg whites whip properly. If you’re using egg whites, let them sit at room temperature for better volume, just like in the tips we’ll cover later.

2-Whipping the Mixture: Whip the egg whites using a mixer on medium speed until they’re frothy. Add the cream of tartar and switch to medium-high speed, then gradually add the sugar, about 1 tablespoon at a time, until stiff peaks form this takes roughly 5-8 minutes. Once that’s done, mix in the vanilla extract to add a nice flavor.

3-Shaping and Baking: Transfer the meringue to a piping bag with a large round tip. Pipe three dollops for each ghost on the baking sheet, starting with the largest at the bottom, a smaller one in the middle, and the smallest on top. Lift the bag straight up to create a peak, making about 12 ghosts in total.

Bake on the middle rack for about 45 minutes or until the meringues are dry on the outside. Let them cool completely on the baking sheet, and to cut down on cracking, leave the oven door slightly open during cooling. For more inspiration on baking techniques, you might enjoy our easy fresh cherry pie recipe that uses similar prep methods.

4-Finishing Touches: Once cooled, draw eyes and mouths on the ghosts using the black edible food marker or black icing. This step adds the fun, spooky element that makes these treats stand out.