1. Preheat oven to 210°F.

2. In a large mixing bowl, add the salt with the whites and beat with a hand mixer until they start to foam up.

3. Slowly add the sugar while continuing to mix on high.

4. Beat egg whites until stiff peaks form.

5. Put mixture into a plastic bag and snip the bottom corner off, to make a piping bag.

6. Pipe meringue onto Silpat parchment-covered baking sheets.

7. Bake for 40 minutes or until firm.

8. Remove from oven and allow to cool completely.

9. Melt chocolate chips over low heat in a small pot, add cream to thin down if necessary.

10. Using a small paintbrush (never used for actual paint) or a toothpick to paint the faces on the meringues so they look like ghosts.