Recipe from incredibleegg.org
4 Large Egg Whites
1/2 tsp. Cream of Tartar
3/4 cup Sugar
1/2 tsp Vanilla
30 Candy Eyes
15 Mini Chocoalte Chips
Preheat the oven to 200°F. Line a baking sheet with parchment paper.
Add egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites on medium speed until foamy. Add cream of tartar and continue mixing until soft peaks begin to form. Continue mixing and slowly add sugar, a tablespoon at a time. Add vanilla. Continue mixing until stiff peaks form; 8 minutes. Mixture should be smooth and not grainy.
Spoon meringue in a pastry bag fitted with a 1/2-inch circle tip. Add a bit of meringue to the underside of the parchment paper, lining the baking sheet, in each corner to prevent sliding.
Pipe meringue ghosts about 2-inches in height. Add two candy eyes and a mini chocolate chip mouth to each ghost. Bake for 1 hour and 45 minutes or until meringues are dry and crispy to the touch. Turn oven off but do not remove the meringue ghosts. Leave in cooling oven for 2 more hours to dry.