Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.

In a large mixing bowl, beat room temperature egg whites on medium speed until frothy.

Add cream of tartar and beat on medium-high until soft peaks form, approximately 2-3 minutes.

Gradually add granulated sugar, one tablespoon at a time, beating on high until stiff peaks form, about 5-7 minutes.

Gently fold in vanilla extract with a spatula.

Drop spoonfuls of meringue onto the baking sheet to form ghost shapes.

Bake for 1.5 to 2 hours or until completely dry and crisp.

Turn off the oven and let the meringues cool inside for at least an hour.

Once cooled, decorate with melted chocolate or icing pen to create ghostly faces.