Preheat oven to 200°

Line 2 baking sheets with parchment paper or grease and dust with flour.

1. In a medium bowl, use an electric mixer at high speed to beat the egg whites with cream of tartar until they hold soft peaks. Add the sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vanilla.

2. Place the meringue in a pastry bag fitted with a ½” round tip. Holding bag straight up squeeze meringue onto a small pile on baking sheet. Build up the “body” of the ghost and end with a point on top.

3. Bake in  the preheated oven until the meringues are firm to touch, about 75 minutes.

4. Turn off heat and leave the meringues in closed oven for 1 hour. Lift one up and test the bottom center to see if they have dried out. If not, leave in oven for an additional 20–30 minutes.

5. To decorate:  Make “eyes” and “mouth” with dots of black buttercream. Alternatively, poke miniature chocolate chips into the ghosts to create facial features.

6. Ghosts can be made up to 1 week ahead in a dry climate. Store, tightly covered, at room temperature.