Preheat the oven to 225°F. Line a baking sheet with parchment paper; set aside.

Place egg whites and lemon juice into the bowl of a stand mixer fitted with the whisk attachment. *SEE NOTES. Beat at medium speed until whites are light and foamy.

Slowly add the sugar, about a teaspoon at a time, as the mixture continues to whisk. Pause the mixer and use a silicone spatula to scrape down the insides of the bowl. Return to whisking at medium speed.

Continue until the meringue holds its shape when the whisk is inverted. **NOTE: This can take 10 minutes or longer, depending on the temperature of the egg whites and/or the humidity in your home. Be patient. Whisking at a higher speed will cause the meringues to develop large air bubbles and/or to crack when baked.

Transfer the meringue to a piping bag. Cut the end of the tip and press the meringue on to the parchment paper. To make a ghostly shape, apply even pressure as you pull upwards and release the pressure at the top.

Bake for 50 to 55 minutes, then check the meringues. They should be very dry and not sticky at all. Bake for a few minutes longer if necessary, until the meringue ghosts are completely dry to the touch. Turn off the oven and keep the meringues in the oven with the door closed for an additional 50 to 60 minutes.

After an hour, remove the meringues from the oven and let them cool completely.

When meringues are cool, microwave the chocolate morsels in a microwave-safe bowl at High power, using 15 second bursts, stirring between each. Cook just until chocolate is melted - Avoid overheating, as the chocolate will seize into a clump.

Using a toothpick, decorate the meringues with melted chocolate dots for eyes and mouths.