Preheat the oven to 275F °F (135 °C) and line two baking sheets with parchment paper or Silpats.

To a metal or glass bowl (I don’t recommend plastic bowls because they can have traces of grease that can be absorbed by the meringue) of a stand mixer fitted with the paddle attachment, add the egg whites and beat at medium-low until the egg whites are frothy. This takes about 30 seconds.

Add the cream of tartar and continue mixing at medium-low speed until combined.

Gradually add the granulated sugar a tablespoon at a time. It should take 1-2 minutes to add all of the sugar. Don’t dump all the sugar in at once - it will end in disaster. Take your time and add sugar slowly, one tablespoon at a time, so that the sugar completely dissolves.

Once all of the sugar has been fully incorporated, turn the mixer to medium speed. Beat the mixture until stiff peaks form and the meringue is shiny, which will take about 3 minutes. To test the meringue, rub a bit between your thumb and forefinger. If it’s gritty, then keep beating until the sugar has dissolved and it no longer feels grainy.

Mix in the vanilla extract just until combined.

Transfer the meringue to a large piping bag fitted with a 1/2” tip. It’s easist to add the meringue mixture to the piping bag if you place the bag in a tall glass. Fold the plastic over the edges to make a wide opening and spoon in the meringue. Then fold over the sides and press the mixture towards the tip.

Place a little meringue on the underside of the parchment paper at each corner of the baking sheet to keep the parchment paper from sliding.

Begin making ghosts by holding the bag perpendicular to the lined baking sheet. Press gently, using even pressure, and pipe about a 1-inch (2.5-cm) mound (about the size of a Hershey Kiss). Then make some larger ones, about 1.5”, and vary the shapes a bit so they don’t all look exactly the same. Leave at least 2” space between the ghosts.