Preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper. For easier shaping, you can draw guidelines on the underside of the parchment paper.

Wipe down your mixing bowl and whisk attachment with vinegar or lemon juice to remove any traces of grease that could prevent proper whipping.

Add the room temperature egg whites and lemon juice to your clean bowl. Beat on medium speed until soft peaks form and the mixture looks foamy, about 2-3 minutes.

With the mixer still running, gradually add the granulated sugar one tablespoon at a time, taking 30-45 seconds to incorporate it all. This slow addition creates the perfect meringue texture.

Increase to medium-high speed and continue beating until stiff, glossy peaks form that stand straight up when you lift the beater. The meringue should feel mostly smooth between your fingers with minimal grittiness.

Transfer the meringue to a piping bag fitted with a round tip (approximately ½ inch diameter).

For bones: Pipe two round dots for the ends and connect them with a straight line. For ghosts: Pipe a tall swirl and then pull up at the end to create a pointed ghost top.

Space the shapes about an inch apart on your prepared baking sheets.

Bake at 225°F for 60-75 minutes, swapping the trays halfway through. The meringues are done when they feel dry to the touch and lift cleanly from the parchment without sticking.

Turn off the oven, crack the door slightly, and let the meringues continue drying for another 45-60 minutes inside the cooling oven.

Once completely cool, use the melted chocolate to pipe tiny eyes onto the ghosts and bones if desired.

Allow the chocolate to set for about 10 minutes before serving or storing.