Preheat the oven to 200˚ and line 2 large baking sheets with parchment paper

Wipe down your mixer bowl and whisk attachment with vinegar to remove any grease, wipe dry

with a clean paper towel

Put the cream of tartar in the bowl of a stand mixer fitted with the whisk attachment

Pour the room temperature egg whites over it, turn the mixer on low and let it mix in the cream

of tartar

Slowly increase the speed to medium and beat until the mixture is foamy

Then increase the speed to high and beat until it holds soft peaks

Then slowly add the sugar Tablespoon by Tablespoon beating well between each addition

Beat until it holds stiff peaks and it’s glossy

Add the vanilla and beat it in for 30 seconds

Cut the tip off of a disposable icing bag and fit it with a one-inch tip, you can use bigger or

smaller tips too-you can also just use a bag without a tip, they work just fine that way too

Pipe your Boos on the prepared sheets, you can put them close together because they don’t

spread very much

Fill your sheets with them, make sure the bottom is wider than the top and pull up while you stop

squeezing the piping bag to make a little point

Add the eyes now, they don’t have to be perfect, in fact, they’re more fun if you make them silly

Bake the trays for 60 minutes, rotating them halfway through

If you bake in the lower portion of the oven you won’t get browned ghosts

Once they’re baked turn off the door let the Boos cool in the oven for 60 minutes

Remove them from the oven and let cool completely

Once they’re cool add eyes and a mouth as desired

These are best made the day you plan to eat them