- Preheat oven to 200°F. Line a baking sheet with parchment paper or a Silpat. Set aside.
- Using a handheld or stand mixer, beat egg whites and cream of tartar on medium speed until soft peaks form. Slowly add in sugar a little at a time and increase mixer speed to high. Continue to beat until stiff peaks form, 5 to 7 minutes.
- Place meringue mixture in a piping bag fitted with a large round tip. Pipe swirls on prepared baking sheet. Bake meringues until dry, roughly 1 hour. After an hour, turn off oven and allow meringues to dry completely in cooling oven.
- When cool, pipe eyes and mouths onto meringue ghosts with black icing gel. Keep stored in air-tight container.
Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.