1-First off, preheat your oven to 250°F and line a baking sheet with parchment paper, as this sets the stage for even baking. Separate the egg whites carefully, making sure they’re at room temperature for the best volume, then whip them until frothy with your mixer on medium-high speed.

2-Building the Meringue Base: Once the egg whites are frothy, add 1/4 teaspoon of cream of tartar and keep whisking until soft peaks form. Gradually mix in the 1/2 cup of sugar, about 1 tablespoon at a time, until you get stiff, glossy peaks that hold their shape beautifully.

3-After that, gently stir in the 1/2 teaspoon of vanilla extract to add a subtle flavor.

4-Shaping and Baking: Transfer the mixture to a piping bag with a wide round tip and pipe your ghost shapes by stacking three dollops and finishing with a pointed tip on top. Bake them on the middle rack for about 45 minutes until they’re dry, then cool them in the oven with the door slightly ajar to avoid cracking.

5-Once cooled, decorate the faces using the black edible marker.