Ghastly Meringues - egg whites

Method

• Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper.
• Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until frothy.
• Beat in the sugar; increase the mixer speed to high and beat until stiff peaks form, 5 to 6 minutes.
• Transfer to a pastry bag fitted with a large round tip.
• Pipe 8 to 10 swirls on the prepared baking sheet.
• Bake until dry, 1 hour to 1 hour, 15 minutes.
• Transfer the baking sheet to a rack and let cool completely.
• Put the chocolate chips in a microwave-safe bowl; microwave on 50 percent power until melted, about 1 minute, stirring halfway.
• Transfer the melted chocolate to a zip-top bag and snip a corner.
• Pipe the chocolate on the meringues to look like eyes.
• Photograph by Raymond Hom