Sweets: DIY Halloween Meringue Ghosts

Directions

1. Start by heating your oven to 200 degrees. In a large bowl, beat the egg whites using a stand mixer or hand mixer until they become frothy. Sprinkle the cream of tartar over the frothy whites and keep mixing. Gradually add the white sugar while continuing to beat the mixture until it forms stiff peaks. To test this, lift your mixer or spoon; the meringue should stand upright without drooping. Finally, blend in the vanilla extract until fully combined. Transfer the finished meringue into a pastry bag fitted with a round tip. If a pastry bag isn't available, you can use a sturdy plastic storage bag with a small corner snipped off as a substitute.
2. Position a parchment-lined cookie sheet on your counter. Squeeze the meringue from your bag onto the sheet, using a circular motion to create a rounded base that narrows toward the top. Don't worry about achieving perfection; the charm of these treats lies in their unique, slightly irregular shapes.
3. Place the tray in the preheated oven and bake for 2 hours. Once the time is up, switch off the oven but leave the meringues inside to dry for an additional 30 minutes. Afterward, carefully remove the tray and let the ghosts cool completely at room temperature. Once cool, use black decorating gel to draw two small dots for eyes on each ghost.