Preheat the oven to 200°F (95°C). This low-and-slow temperature dries the meringues without browning them.

Line a baking sheet with parchment paper and set it on a flat surface.

Make sure your mixing bowl and beaters are totally clean and dry — even a tiny smear of grease will keep egg whites from whipping.

Pro tip: If your kitchen is very humid, try to work in the driest room of the house — humidity is the enemy of crisp meringues.

Crack each egg and separate the whites into a small bowl first (this prevents yolk contamination).

Once you’ve confirmed there’s no yolk, add the whites to your large, clean mixing bowl.

Let the whites sit for a few minutes to come to room temperature if they aren’t already.

Pro tip (key step): Use pasteurized egg whites if you or anyone you’re serving is immunocompromised or if you’re worried about raw eggs.

Add the ¼ teaspoon cream of tartar to the bowl with the egg whites.

Begin whipping on low speed until the whites are frothy, about 1–2 minutes.

Increase to medium-high speed and whip until you see soft peaks — the peaks should fold over when you lift the whisk.

Pro tip (key step): Start slow and build speed. That gentle ramp helps form a steady foam instead of big, unstable bubbles.

With the mixer running on medium-high, add the ¾ cup granulated sugar one tablespoon at a time, allowing each tablespoon to dissolve before adding the next.

After all the sugar is added, continue whipping until the meringue is thick, glossy, and holds stiff peaks — the peak should stand straight up without drooping.

Rub a tiny bit of the meringue between your fingers to check for grittiness; it should feel completely smooth.

Pro tip (key step): Slow sugar addition is the single most important trick for a glossy, stable meringue. Rushing this step can leave you with grainy, weepy meringues.

Add the 1 teaspoon vanilla extract and fold it in gently with a spatula — don’t overmix or you’ll deflate the whites.

Fit a piping bag with a round tip (about ½ inch) or simply snip the tip of a disposable bag for a roughly ½-inch opening.

Spoon the meringue into the bag, smoothing the top so you have an even flow when piping.

Pro tip: Keep the motion light and steady. Overworking the meringue now will knock out air and make your ghosts flat.

Hold the piping bag perpendicular to the parchment and squeeze gently to form a small mound (about 1½–2 inches wide).

To make the classic ghost “tail,” as you finish the mound, lift the bag slightly and give a quick upward flick — it creates a little pointy tail.

Space ghosts at least 1 inch apart so air can circulate while they bake.

If you’re using mini chocolate chips for eyes, gently press two chips into each ghost now. If using melted chocolate, you can add eyes after baking.

Pro tip (key step): Practice one or two test ghosts first—you’ll quickly find a piping pressure and lift motion that gives a cute tail without collapsing the shape.

Place the baking sheet on the middle rack and bake at 200°F (95°C) for about 90 minutes, or until each meringue is dry to the touch and easily lifts off the parchment.

Turn the oven off, crack the door, and let the meringues cool completely in the oven (at least 1 hour). This gentle cooldown prevents cracking and helps them dry fully.

Pro tip (key step): Don’t open the oven while they’re drying — temperature swings can cause cracks or collapse.

If you didn’t press in mini chips before baking, melt a little chocolate and use a toothpick or a small piping bag to dot eyes onto cooled ghosts.

For playful expressions, draw tiny mouths or eyebrows with the melted chocolate.

Let the chocolate set completely before moving the ghosts.