Ghost Meringue Cookies

Directions

1. Set your oven to 195°F and line a baking sheet with parchment paper.
2. Have your piping bag ready and set aside.
3. In a bowl over a double boiler on medium heat, whisk together the egg whites and sugar until the sugar fully dissolves, around 5–8 minutes.
4. Take the mixture off the heat and pour it into a stand mixer bowl.
5. Begin whisking on low speed, then add the cream of tartar.
6. Increase to high speed and continue whisking until the meringue is glossy and holds stiff peaks.
7. Gently fold in the white vinegar and cornstarch with a rubber spatula.
8. Transfer the meringue to your piping bag and pipe ghost shapes of various sizes onto the parchment.
9. Bake for 90 minutes without opening the oven door.
10. Once done, crack the oven door slightly and let the cookies cool inside for an hour.
11. While they cool, melt the chocolate chips. Use a toothpick or skewer to add eyes and a mouth to each ghost.
12. Keep the finished cookies in a cool, dry spot for storage.