Step 1: Preheat your oven to 225°F (110°C) and line two large baking sheets with parchment paper.
Step 2: In a completely clean glass or metal bowl, beat the egg whites on medium-low speed until they become frothy.
Step 3: Add the cream of tartar and continue beating, gradually increasing the speed to medium-high.
Step 4: Add the superfine sugar one tablespoon at a time, beating constantly until the mixture forms stiff, glossy peaks.
Step 5: Gently fold in the vanilla extract until just combined, being careful not to deflate the whites.
Step 6: Transfer the meringue to a piping bag and pipe 2-inch tall ghost shapes onto the prepared baking sheets.
Step 7: Gently press two mini chocolate chips into each ghost to create eyes.
Step 8: Bake for 60 minutes, then turn off the oven and let the cookies sit inside with the door slightly cracked for at least 2 hours to dry completely.