Preheat oven to 225F (107C) and line a tray with parchment paper.

Using a hand or stand mixer slowly beat the 2 egg whites while adding in the cream of tartar and a pinch of salt.

Once mixture is foamy (airy), increase mixing speed to high and slowly add in the sugar, one tablespoon at a time.

It is ready when sugar is fully dissolved and the mixture looks thick and shiny that “peaks” in forms.

Transfer to a piping bag and pipe into “ghost” meringue shapes.

Add in a candy eyes and the mini chocolate chip for a “nose” in the middle.

Place in the preheated oven for 45mins. Turn off the oven but DO NOT open the oven door. Leave the meringue inside to cool for about an hour.

Fully cool (1-2 hours) and enjoy!