Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extracts and vinegar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Beat in food coloring if desired.

Transfer the meringue to a pastry bag fitted with a #10 round tip. Pipe 1-1/2-in.-diameter ghost shapes onto parchment-lined baking sheets. Add 2 chips on each for eyes.

Bake at 250° until set and dry, 40-45 minute. Turn oven off; leave cookies in oven for 1 hour. Carefully remove from parchment. Store in an airtight container.