Invite all the local goblins over to your house to decorate these sweet fluffy ghostly creations.
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.
Serve with a tall glass of Organic Valley Milk.