I always start by wiping my mixing bowl with a splash of lemon juice or white vinegar to remove any hidden grease. Even a tiny bit of fat can stop egg whites from whipping properly, so this step matters more than people think. I also make sure my egg whites are at room temperature, since cold whites take much longer to build volume.

I beat the egg whites and cream of tartar on medium speed until the mixture turns frothy and pale. This usually takes me about two minutes with a stand mixer. Once soft peaks start to form, I know it's time to slowly start adding in the sugar.

I add the sugar just a spoonful at a time while the mixer keeps running, because dumping it in too fast can deflate all that air I just whipped in. I keep going until the meringue turns glossy and holds a firm peak when I lift the whisk. At this stage, I fold in the vanilla and salt.

I spoon the meringue into a piping bag fitted with a large round tip, then pipe tall, swirled peaks straight onto my lined baking sheet. I like to hold the bag steady and let each ghost build height before lifting away quickly to form that classic pointed head.

I bake mine at a low oven temperature, around 200-225°F, for about an hour, then turn the oven off completely and let the ghosts sit inside with the door slightly open. This slow cooling step is what keeps them from cracking and gives them that perfect crisp shell.

Once my ghosts are fully cooled, I melt a small amount of black candy melts and use a toothpick to dot on tiny eyes and a mouth. I let the faces set for a few minutes before serving or storing them.