Merengues "Ghosts"

Ingredients:

• 3 egg whites from category CO eggs
• 1/2 tsp cream of tartar
• 3/4 cup sugar
• 1/2 cup semi-sweet chocolate chips

Preparation:

1. Preheat oven to 90°C (195°F). Line a baking sheet with parchment paper. In a large bowl, beat the egg whites with the cream of tartar with a mixer on medium speed until foamy. Add the sugar. Increase the mixer speed to high and beat until stiff peaks form, 5-6 minutes.
   
   Transfer to a pastry bag fitted with a round tip. Pipe 8-10 swirls onto the prepared baking sheet. Bake until just set, 1 hour to 1 hour 15 minutes. Transfer the baking sheet to a wire rack and let cool completely.
2. Place the chocolate chips in a microwave-safe bowl. Heat on half power until the chocolate is melted, about 1 minute, stirring halfway through. Transfer the melted chocolate to a zip-top bag and snip off the corner. Pipe the chocolate onto the meringues to create eyeballs.