Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats.
Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.
Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.
Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.
Dip the tip of a toothpick into melted chocolate and dot chocolate “eyes” on each of the ghosts.
You can use 1/8 teaspoon cream of tartar in place of the lemon juice, if desired. You can use any type of melted chocolate instead of the semisweet chocolate chips, if desired.
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