Creepy Ghost Meringues

Preheat oven to 200 degrees. Line two large, heavy baking sheets with parchment paper.

In a clean, grease-free mixing bowl (a must for making meringues), combine room temperature egg whites and cream of tartar and beat with an electric mixer until soft peaks form.
Gradually add sugar, 1 tablespoon every 30 seconds or so until meringue holds very stiff peaks. Beat in vanilla gradually as well.

Spoon meringue into a pastry bag fitted with a 1/2-inch plain tip or spoon into a gallon-size heavy plastic food storage bag, then cut off one corner to make a 1/2-inch wide opening.

Pipe meringue onto prepared baking sheets into ghost shapes, about 3 inches wide and 5 inches high. Space ghosts about 2 inches apart.
Press almonds, licorice, raisins/currants into ghost as decorations. Chocolate chip decorations need to wait, as they may melt.

Bake until meringues begin to turn pale gold and are firm to the touch, about 1-1/4 to 1-1/2 hours, reposition baking sheets halfway through the baking time.
Turn off oven and leave meringues in closed oven for 2 hours. Cool slightly.
When just barely warm, slip each ghost into a plastic decorative bag and tie with a fun halloween ribbon. If supplying these treats to a group, store in an airtight tin.