ingredients:

3 large egg whites, room temp.

3/4 cup granulated sugar

1/4 tsp cream of tartar

1/4 tsp vanilla paste

Instructions

1. Preheat oven to 200°F and line a baking sheet with parchment paper or a silicone sheet.

2. In the bowl of a stand mixer fitted with the whisk attachment, add egg whites and cream of tartar and whisk on medium speed until frothy.

3. Gradually add sugar about 1 tablespoon at a time and mix at medium-high speed. Beat for five minutes until soft peaks form.

4. Add vanilla bean paste and continue to beat the meringue until it holds stiff peaks.

5. Spoon meringue into a piping bag fitted with a large round tip. Pipe 2-3 inch high mounds of meringue.

6. Bake at 200°F for 1 hour. Then turn off the oven and allow the ghosts to continue drying in the oven for another 1-2 hours. DO NOT OPEN the oven.

7. Remove from oven and allow the meringues to cool completely to room temperature.

8. Using a black gel frosting or melted dark chocolate paint faces on your ghosts. Serve as is or on top of pudding, cake or even chocolate brownies.