Meringue Bones and Ghosts Recipe

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.