Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.

In a large mixing bowl, add the egg whites and cream of tartar. Whip on medium speed until soft peaks form, about 2-3 minutes.

Slowly add the granulated sugar while mixing on high speed until stiff peaks form, about 5-7 minutes.

Gently fold in the vanilla extract using a rubber spatula, ensuring not to deflate the meringue.

Transfer the meringue to a piping bag fitted with a round tip and pipe small ghost shapes onto the parchment paper.

Bake in the preheated oven for 1.5 to 2 hours until crisp to the touch.

Turn off the oven and let the meringues cool inside with the door slightly ajar for an additional hour.

Attach candy eyes using icing or melted chocolate to your cooled meringues.

Serve your Ghost Meringues on a platter with whipped cream if desired.