• Preheat the oven to 200° F. Line two cookie sheets with parchment paper or spray your cookie sheet with vegetable oil.
• In a medium bowl, beat the egg whites until they bubble up. Add the cream of tartar and almond extract (optional).
  2 large egg whites (at room temperature), 1/4 tsp cream of tartar, 1/4 tsp almond extract, 1/2 cup sugar
• Continue beating the meringue batter at medium speed until soft peaks form. While continuing to beat the mix, gradually add in the sugar, beat until smooth and stiff peaks form.

How to Make the Ghosts

• To make the ghosts, use a piping bag with a round tip or don't be fancy and just use a zip-lock plastic bag and cut the tip off a corner to squeeze out the meringue.
• Fill the bag with the meringue and create the ghost in one continuous motion by gently squeezing the meringue out of the bag onto the prepared baking sheet. Do this fast so the meringue stays the right consistency. You can do this any way you like, or make anything you like.
• Started with a round blob of meringue for the head. Then, I formed the arms by moving the bag left and then the right, forming the arms. I then went down with the bag on an angle to make the body of the ghost. Add in chocolate chips for the eyes.
  2 tbsp mini chocolate chips
• Place the tray of ghosts in the oven and bake at 200 degrees F for 2 hours.
• Let them cool on the cookie sheets. Put them on a plate to serve, or store in an airtight container.