Preheat oven: Set to 100°C / 210°F (fan on). Line a baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites with salt on high speed for 2–3 minutes, until foamy.
When the egg whites begin to froth, gradually add the granulated sugar while whisking. Continue beating until stiff peaks form, then add the icing sugar in batches and whip until the meringue is stiff and glossy.
Shape ghosts: Transfer the meringue to a piping bag, snip off the tip, and pipe ghost shapes onto the lined tray.
Bake: Bake for 1 ½ hours, or until meringues lift easily from the paper and feel dry to the touch. If they begin to color, lower the oven temperature slightly. For extra crispness, turn off the oven and leave them inside with the door ajar until cool.
Decorate: Once cooled, use melted chocolate to dot eyes (and a mouth if desired).
Serve: Enjoy immediately, or store in an airtight container for up to 5 days.
Notes
Chef's Tip:For perfectly white meringues, keep your oven temperature low and avoid opening the door too often. Humidity is the enemy of crisp meringues, so store them airtight once fully cooled.
