Pre-heat oven to 90ºC.

Whisk the egg whites in a large glass bowl until they start to form stiff peaks. Increase the speed of the mixer, then very slowly add the maple syrup and cream of tartar whisking as you pour until the mixture resembles a thick, creamy marshmallow texture.

Transfer to a piping bag and pipe in an upward circular action to resemble ghosts.

Bake for 2 hours, then leave the ghosts in the oven for a further 2 hours to cool fully. This helps keep them hard. Store in an airtight container until ready to use.

To make the cookies preheat the oven to 180ºC.

Add all of the cookie ingredients to a bowl and mix well. Take a small amount of the mixture and roll into a sphere then flatten into a perfect cookie shape roughly the same diameter as the ghosts.

Reserve 1 cookie and break it apart into tiny pieces rolled into circles for eyes.

Bake for 12 mins, then leave to cool fully.

To assemble – take a cookie and add a small amount of melted chocolate to the top. Place the ghost meringue on top, then decorate with the mini eyes.