Creating Ghost Meringues is a fun and straightforward process if you follow these steps:

1. Preheat your oven: Set your oven to 200°F (93°C) to ensure a low and slow bake.
2. Line the baking tray: Use parchment paper to line a baking sheet. This will prevent the meringues from sticking.
3. Whip the egg whites: In a clean, dry bowl, beat the egg whites using an electric mixer on medium speed until frothy.
4. Add cream of tartar: Sprinkle the cream of tartar into the egg whites and continue beating until soft peaks form.
5. Gradually add sugar: Slowly pour in the granulated sugar, continuing to beat on high speed until stiff peaks form and the mixture is glossy. This should take around 5 minutes.
6. Fold in vanilla and almond extracts: Gently fold in the vanilla and, if using, almond extracts to the meringue mixture until just combined.
7. Transfer to piping bag: Use a spatula to transfer the meringue into a piping bag fitted with a round nozzle.
8. Pipe ghost shapes: On the prepared baking sheet, pipe small ghost shapes, starting from the base and building upwards to create a tapered shape. Aim for about 2 inches in height.
9. Create the ghosts’ eyes: Use a toothpick or a small piping bag to place tiny dots of black decorating gel or melted chocolate to create eyes.
10. Bake the meringues: Place the baking sheet in the preheated oven and bake for 1 hour or until the meringues are dry to the touch and can lift easily off the parchment paper.
11. Cool completely: Turn off the oven, crack the door open, and let the meringues cool completely in the oven for another hour. This helps them stay crisp.
12. Decorate, if desired: Once cooled, feel free to add more decorations if you wish to create different designs for your meringue ghosts.

With these simple instructions, creating your Ghost Meringues will be an enjoyable process that results in a delightful treat.