Meringue Ghosts

4 large egg white, room temperature
¼  tsp. Cream of tartar
1 cup superfine (or put sugar in food processor for 30 seconds until fine)
½ teaspoon pure white vanilla extract
Miniature chocolate chips for the eyes

Preheat oven to 400 degrees.  Place rack in the center of the oven.  Line a baking sheet with parchment paper.  Have a pastry bag fitted with a ½ inch plain tip.  ( I used a Tablespoon to make a ‘puddle’ on the parchment paper, then pulled the puddle to create the tail of the ghost, then added the chocolate chip eyes).

In your mixing bowl, using the whisk attachment beat the egg whites on low-medium speed until frothy.  Add the cream of tartar, slowly beat in sugar, and continue to beat until you get very stiff peaks.  Beat in vanilla extract.

***NOTE*** The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finer it does not feel gritty.  If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

Transfer the meringue to the pastry bag.  Holding the bag perpendicular to the baking sheet, pipe with even pressure, 2-inch high mounds of meringue.  Carefully press two miniature chocolate chips into each meringue ghost for the eyes.  Bake the meringue for approximately 1 ¼-1 ½ hours or until they are dry and crisp to the touch and easily separate from the parchment paper.  Turn off the oven, slightly open the door, and leave the meringues in the oven to finish drying several hours or overnight.