1. Combine Ingredients: Preheat your over to 225 degrees F. Line a baking sheet with parchment paper. In a stand mixer fixed with the whisk attachment, whisk your egg whites on medium speed until frothy.
2. Beat Ingredients: Next, add your sugarin small portions at a tume and continue to whisk. Then add the cream of tartar and canilla extract. Whisk on high for about 5-6 minutes until stiff peaks form (when you lift the whisk, the mixture shouldn't drip).
3. Pipe Meringue: Put the meringue in a piping bag with a round piping nozzle and make rounds for the base and a kiss for the head. Quickly pull up one last time to create the pointed tip at the top.
4. Bake: Once you've piped all of your ghosts, bake them for 40 minutes or until they are no longer sticky and you can pick them up with your hands.
5. Make Filling: Mix peanut butter and fruit spread in a owl until you get a nice consistency. Add mixture to a piping bag and add a small amount to the base of the ghost. Add the tap and use the filling to dab a small amount where you want to place the eyeballs as glue. Add the eyes and enjoy!