Preheat oven to 275˚. Line two baking sheets with parchment paper to prevent the meringues from sticking.

Use a stand mixer with whisk attachment. Add the cream of tartar into the mixing bowl.

Pour the strained aquafaba into the mixing bowl on low and let it blend.

Increase the mixer's speed from low to medium slowly. Continue mixing on medium speed until the mixture is foamy.

Beat the mixture on high until it can hold soft peaks.

Slowly add in the sugar tablespoon by tablespoon, making sure to beat well between each sugar addition.

Continue beating until the mixture holds soft peaks and is glossy.

Add in the vanilla and beat for 30 seconds.

Sprinkle the cornstarch over the top and beat for another 30 seconds before turning off the mixture.

Fit a disposable icing bag with a 1-inch tip by cutting off the end of the bag. If you prefer, you can use a larger tip, smaller tip, or you don't even have to use a tip on the bag. It's whatever your preference is.

Pipe out the ghosts onto the baking sheets. They can be fairly close together since they don't spread much during baking.

Fill both baking sheets with the ghost cookies while making sure the base is wider than that top. When you're done squeezing, pull the bag up slightly in order to make the top of the meringue pointed.

Place both baking sheets into the oven for 75 minutes, making sure to rotate them mid-way through.

When the meringues have finished baking, turn off the oven, open the oven door slightly, and let the oven cool with the meringues still inside.

When the oven is completely cool, remove the trays of meringue cookies and move them to cooling racks so that the bottoms can dry. Make sure your house is dry and warm or else the meringues may get sticky.

When the meringue cookies have completely dried, you can add the black decorative gel for the ghost faces.