White Meringue Hanging Ghosts

Directions

1. 1
   Beat the egg whites with cream of tartar at high speed with an electric mixer until foamy.
2. 2
   Gradually add in the sugar 1 tablespoon at a time beating until stiff peaks form and the sugar is dissolved (3-4 minutes).
3. 3
   Add in almond extract, beat until combined.
4. 4
   Spoon the meringue mixture into a zip-top plastic bag, then snip a small hole into one corner.
5. 5
   Pipe into ghostly shapes onto a parchment paper-lined baking sheet.
6. 6
   Add the mini chocolate chips for the eyes.
7. 7
   Cut the licorice into 2 pieces.
8. 8
   Firmly pinch ends together.
9. 9
   Insert 1 in the top of each ghost for a hanger.
10. 10
    Bake in a 200F oven for 2 hours.
11. 11
    Turn the oven off and let the meringues stand in closed oven for 8 hours.
12. 12
    Hang where desired.