1. Preheat your oven to 200°F (95°C). Line a large baking sheet with parchment paper.

2. In a clean, dry stand mixer bowl (or large bowl with a hand mixer), beat the egg whites and cream of tartar on medium speed until soft peaks form.

3. Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form and the sugar is fully dissolved (rub a little between your fingers; it should feel smooth).

4. Beat in the vanilla extract.

5. Transfer the meringue to a piping bag fitted with a large round tip (or a zip-top bag with a corner snipped).

6. Pipe ghost shapes onto the prepared baking sheet: make a base, then swirl upward to a point for the “head.”

7. Bake for 1 hour 30 minutes to 2 hours, until firm and they lift cleanly from the parchment—dry to the touch.

8. Turn off the oven and cool the meringues inside for at least 1 hour (or overnight) to prevent cracking.

9. Once cooled, use a toothpick dipped in black gel food coloring to dot eyes on each ghost.