Ghost Meringues

You can use granulated or icing sugar, I prefer the icing sugar.  Egg whites must be to room temperature.  You can flavour them with vanilla extract or a bit if lemon juice.
For static oven:  bake at 175-215°F for 1-2 hours leaving the oven door slightly open*
For gas oven:  bake at175-215°F for 4 hours about leaving the open door semi or completely open*
Meringues are done when they are dry to the touch and release easily from the parchment paper. 
  
Ingredients (for 12 pieces about):
2,11 oz egg whites (about 2)
6,3 oz sugar
melted dark chocolate 

Method
Place the egg whites in a bowl and start whisking with an electric mixer at medium-high speed. When the whites are frothy add the sugar  in a bit at a time and continue to whisk until stiff. Fill a pastry bag fitted with a large round tip for the body and a star tip for the arms. Pipe about 12 ghost shapes onto the baking sheet. Place the meringues in the oven to dry*. Make eyes and mouth with melted chocolate.

(Source: dulcisinfurno.blogspot.com)