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Preheat oven to 200F.
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Place the rack in the center of the oven.
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Line a baking sheet with parchment paper.
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Prepare a pastry bag by fitting it with a 1/2-inch (1.25 cm) plain tip.
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Place the egg whites in a completely clean bowl or an electric mixer.
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Using the whisk attachment of an electric mixer and beat the egg whites on medium-low speed until foamy.
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Add cream of tartar and continue beating the whites until they hold soft peaks.
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Add sugar slowly while beating continually.
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Beat until stiff peaks are formed.
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Beat in the vanilla extract.
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**To test if the meringue is done, rub a little between your thumb and finger. If it still feels gritty then the sugar has not fully dissolved; continue beating until it feels smooth.
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To secure the parchment paper on the cookie sheet, place a dab of meringue under each corner.
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Spoon the meringue into the pastry bag and pipe 2-3 inch high mounds of meringue on the parchment paper.
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Add the miniature chocolate chip eyes and bake meringue ghosts 1 ½ hours. They should be dry and crisp on the outside.
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Turn off the oven, crack the oven door open and leave meringues in the oven several hours or overnight to dry.
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The Meringue Ghosts will keep up to seven days at room temperature.
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Enjoy!