Preheat oven to 225° F
Line 2 cookie sheets with parchment paper
Combine egg whites, cream of tartar, and salt in large mixing bowl. Beat with whisk attachment on either a standing or hand held mixer, starting on medium speed. Once mixture becomes foamy, switch to high speed.
The mixture will become white and fluffy and soft peaks will form. Once this happens, gradually begin adding in sugar with mixer still on.
Mix until glossy and stiff peaks are formed. Stir in vanilla extract.
Transfer meringue into a piping bag and form ghost shapes. You can pipe them pretty close together because no spreading will occur.
Bake for 1 hour.
Let them rest in the oven with the door slightly propped open for another hour to cool and dry out. No-one likes sticky meringue!
Make your ghost faces with melted chocolate. You can use a piping bag or a toothpick to create the desired effects.