Preheat oven to 200° F (95° C).

Make sure the bowl and the whisk are fully clean and dry. Wipe out the bowl with a paper towel to make sure it’s nice and clean.

In a small bowl, combine the confectioners' sugar, superfine sugar, and cream of tartar.

Using an electric mixer, whip the egg white on high speed until it becomes frothy.

Turn the speed of the mixer down, and add the sugar mixture in small amounts as you gradually increase the speed of the mixer.

Whisking slowly at first, increasing the speed to high speed, until the egg whites are glossy and at the stiff peak stage, about 5 minutes or so.

Spoon the meringue into the piping bag.

Press the meringue directly down onto the parchment paper. Press down and lift up to create layered stacks or lumps for each ghost. Release the pressure, pulling up on the piping bag in between each layer. Lift the bag straight up to create the peak on the top of the ghost head.

Repeat, piping all the ghosts. Space the meringues about 1 inch apart on the parchment paper lined baking sheet as they won’t spread as they bake.

Bake them for about 5 hours or until the ghosts just start to darken, the tops become a little browned, and the meringue is crispy. Let cool completely.

Melt the dark chocolate in the microwave in 30 second bursts, stirring after each time, or in a double boiler on the stove.

Dip the back of the paint brush (the tip of the handle end) into the melted chocolate to make the eyes.