Preheat oven to 200℉ (95℃)
Line a baking sheet with parchment paper or a silicone mat.
Combine the chocolate and almonds in a small bowl. Set aside for later.
2 Tablespoons chocolate, chopped, 2 Tablespoons almonds, lightly toasted and chopped
Place egg whites, salt and cream of tarter in a large mixing bowl.
4 Large egg whites, ¼ teaspoon salt, ½ teaspoon cream of tartar
Using the whip attachment, begin mixing on medium speed. Continue mixing until the egg whites become frothy.
Increase mixer speed to medium high and begin adding sugar slowly (one tablespoon at a time).
¾ Cup granulated sugar
Continue to mix until stiff, glossy peaks form (approximately 3 - 5 minutes). Note: a hand-mixer may take longer to reach stiff peaks. Stiff, glossy egg white peaks stand tall without collapsing and have a shiny, smooth appearance
Place meringue in a pastry bag fitted with a ¼" round piping tip. Alternatively, cut a small hole in the piping bag.
Pipe a 1 ½" disc of meringue onto the prepared baking sheet. Pipe an outer circle on top of the disc to form a small well.
Spoon ½ teaspoon of the almond/chocolate mixture into the well.
Pipe an extra swirl of meringue on top of the well, making sure it forms a pointed peak and completely seals in the almond and chocolate filling.
Place two googly candy eyes on each ghost.
36 candy googly eyes
Bake in preheated oven for 1 ½ hours (note: the ghosts should feel dry to the touch).
Turn off the oven. Leave ghosts in the oven for an additional hour. This allows the ghosts to continue to dry.
Remove ghosts from the oven and place on a serving platter. Alternatively, place in an airtight container and store for up to 3 days at room temperature.