First Step: Mise en Place and Equipment Prep Begin by preheating your oven to 250 degrees Fahrenheit and lining a baking sheet with parchment paper. Gather all your ingredients: 2 egg whites at room temperature, 1/4 teaspoon cream of tartar, 1/2 cup sugar, and 1/2 teaspoon vanilla extract. For a helpful comparison, check out a simple baked oatmeal recipe on our site for tips on prepping ingredients quickly. Make sure your mixing bowl and tools are clean and dry to avoid any issues. This step sets the stage for whipping up the meringue without problems, as outlined in the directions provided.

Second Step: Whipping the Whites to Frothy Peaks In a stand mixer or large bowl, whip the egg whites on medium speed until they’re frothy. Add the cream of tartar and increase to medium-high speed, then slowly add sugar one tablespoon at a time. Continue mixing until stiff peaks form, about 5 to 8 minutes, and beat in the vanilla extract. This method ensures a glossy, stable meringue. For more on whipping techniques, see how to beat egg whites for better results.

Third Step: Shaping and Baking Transfer the mixture to a piping bag with a large, round tip and pipe dollops on the baking sheet. Start with a large base, add two smaller ones on top, and lift to form a pointed tip to make about 12 ghosts. Bake on the middle rack for 45 minutes until dry on the outside.

Fourth Step: Cooling and Decorating Cool the meringues completely on the sheet, leaving them in the oven with the door slightly open to prevent cracking. Once cool, add eyes and mouths using a black edible color marker or black icing.