Meringue Ghosts

Directions

1. 1
   ["1. Preheat the oven to 200 degrees F. Place the room temperature egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. (Alternately, you can use a large bowl and a hand mixer with whisk attachments.)", "2. Turn the mixer to medium-high speed and beat until the egg whites are foamy. Turn the mixer off, add the cream of tartar, and continue beating on medium-high until the whites have turned an opaque white color and hold soft peaks.", "3. At this point, start adding the powdered sugar a few spoonfuls at a time with the mixer running. Once all of the sugar has been added, add any extracts you are using and turn the mixer to high speed. Continue to beat the egg whites until they are very thick, glossy, and a shiny white color. When you stop the mixer and lift the whisk out of the whites, the whites should have a very stiff peak. This process will take about 7-12 minutes in a stand mixer.", "4. Cover two baking sheets with parchment paper. Scoop your meringue mixture into a piping bag fitted with a 1/2 inch round tip, or if you don't have this, into a large Ziploc bag with a 1/2 inch hole cut in the corner.", "5. Pipe your meringue onto the parchment paper in ghost shapes about 1-1/2 inches wide and 2 inches tall. You can either do this by squeezing the bag and pulling up gradually, making one big \"blobby\"" ghost