1️⃣ Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.

2️⃣ In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.

3️⃣ Increase speed to high and gradually add sugar, 1 tablespoon at a time. Beat until stiff, glossy peaks form and sugar is fully dissolved (rub a bit between your fingers — it should feel smooth).

4️⃣ Beat in vanilla and salt just until combined.

5️⃣ Spoon the mixture into a piping bag fitted with a large round tip. Pipe tall ghost shapes onto prepared baking sheets, pulling up slightly to create little swirls on top.

6️⃣ Bake for 1.5 hours, then turn off oven and let meringues cool completely inside (to avoid cracking).

7️⃣ Once cool, dot melted chocolate or gel for eyes.