1. Preheat oven to 225°. Line rimmed baking pan with parchment paper. In large bowl, whip egg whites with mixer on medium-high speed 2 minutes or until frothy. Reduce speed to medium; gradually add sugar. Add cream of tartar; increase speed to high and whip 5 minutes or until stiff peaks form.

2. Transfer egg white mixture to piping bag fitted with large, plain tip. Pipe swirls to create 12 ghost shapes on prepared pan; place chocolate chips on ghosts to make “eyes.” Bake 45 minutes or until lightly browned on top; cool 15 minutes. Makes 12 ghosts.

• 1 g Total fat
• 0 g Saturated fat
• 0 mg Cholesterol
• 18 mg Sodium
• 18 g Carbohdrates
• 0 g Fiber
• 17 g Added sugars
• 1 g Protein