Little Meringue Ghosts

Heat oven to 200°F. Line cookie sheets with cooking parchment paper.

In large bowl, beat egg whites, cream of tartar and almond extract with electric mixer on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form and sugar is almost dissolved.

Spoon half of meringue mixture into large resealable food-storage plastic bag; seal bag. Cut off corner of bag. Squeeze bag to pipe ghost shapes onto cookie sheets. Repeat with remaining meringue. Insert miniature chocolate chips for eyes.

Bake 1 hour. Turn off oven; leave meringues in oven with door closed 8 hours.