1. Preheat oven to 225°F (107°C). Line two baking sheets with parchment paper.

2. Wipe a large, clean mixing bowl and whisk attachment with a paper towel dampened with vinegar to ensure no grease remains.

3. Add egg whites and cream of tartar to the bowl. Beat on medium speed until soft peaks form.

4. Gradually add granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved. The meringue should be thick and hold its shape.

5. Fold in the vanilla extract gently.

6. Transfer the meringue to a piping bag fitted with a large round tip (or simply snip off the end of the bag for a rustic look).

7. Pipe ghost shapes onto the prepared baking sheets. Make varying sizes for visual interest.

8. Bake for 1 hour, then turn off the oven and leave the meringues inside for another 1-2 hours (or overnight) to cool completely and dry out. Do not open the oven door during this time.

9. Once cooled and dry, use a toothpick dipped in black gel food coloring to dot two eyes on each ghost meringue. Store in an airtight container at room temperature.