Preheat oven to 200°F. Line a baking sheet with parchment paper or a silicone liner.

In a large bowl with an electric mixer, beat egg whites, cream of tartar and vanilla on medium speed until frothy.

Gradually add in sugar and increase mixer to medium-high speed. Beat egg whites until stiff peaks form; about 6 minutes.

Spoon meringue into a piping bag fitted with a round tip. Pipe swirls of meringue onto prepared baking sheet. Add candy eyes to each ghost.

Bake in preheated oven for about 1.5 hours or until the meringues are dry and crisp to the touch. Turn off the oven and allow the meringue ghosts to continuing drying in the oven for a few hours.

Ghosts will keep at room temperature for up to 3 days.