Preheat the oven to 110°C / 230°F and line a baking sheet with parchment paper.

Process monkfruit erythritol sweetener in a food processor until very fine and powdery.

In a clean and dry large mixing bowl, add egg white and cream of tartar and beat until frothy.

Add powdered monkfruit erythritol sweetener and beat until incorporated into the egg white, one tablespoon at a time, until all is added. Then continue beating until stiff peaks form.

Transfer meringue into a piping bag and pipe meringue onto lined baking sheet, squeezing out a large dollop at the base and slowly lifting the bag to form a pointed tip. Repeat until all of the meringue is used up.

Bake for 45 minutes.

Turn off the oven, and leave meringue cookies in the oven with the door ajar for one hour or until completely cooled.

To make little meringue ghosts, melt sugar-free dark chocolate in a microwave-safe bowl in the microwave in 10 second intervals until melted. Using a chopstick or stick as a pen and the melted chocolate as your ink, draw eyes and mouth on each cookie or decorate as you please.