White Meringue Ghosts

• 6 egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup sugar
• 1/2 teaspoon almond extract
• 1 tablespoon semisweet chocolate mini morsels
• String licorice (optional)

1. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add extract; beat until blended.
2. Spoon mixture into a zip-top plastic bag; snip a small hole in 1 corner, and pipe mixture into ghostly shapes on parchment paper-lined baking sheets. Add mini morsels for eyes. If desired, cut licorice into 2-inch pieces. Firmly pinch ends together. Insert 1 in top of each ghost for a hanger.
3. Bake at 200u0b0 for 2 hours. Turn oven off, and let meringues stand in closed oven with light on 8 hours.

egg whites, cream of tartar, sugar, almond, chocolate, string licorice

Taken from www.myrecipes.com/recipe/white-meringue-ghosts (may not work)