Updated: Aug 24, 2022
A quick tip before diving into this recipe! Make sure that your whisk and bowl of your mixer are totally clean. Any amount of fat or grease can cause your meringue to not reach stiff peaks.
Use the video below to help guide you throughout this recipe!
4 egg whites
1/2 tsp. cream of tartar
3/4 cups granulated sugar
1/4 cup chocolate chips
Preheat the oven to 200 degrees and line two cookie sheets with parchment paper or a silicone mat.
In a stand mixer fit with the whisk attachment, beat the egg whites and cream of tartar on medium speed until it starts to look frothy.
Slowly add in the 3/4 cups of sugar while mixing. Once all of the sugar is added, increase the speed and continue to mix until the mixture turns a vibrant white and gets fluffier.
Stop mixing once the mixture has reached stiff peaks. To check, lift eww whisk up and out of the bowl. The meringue should hold itself up and keep its shape.
Transfer the meringue into a piping bag and pipe little ghost shapes. Refer to the video above to see how I do this step!
Bake for 1 1/2 hours. They should be dry and stiff to the touch when they're done. Let the ghosts cool completely before adding the faces on.
Melt the chocolate and transfer to a piping bag. Pipe on the face and mouth for each ghost.