Preheat the oven to 250 degrees and line a baking sheet with parchment paper. Draw four ghost outlines on the paper as a guide.

In a clean bowl, beat the egg whites on medium speed until foamy. Add the granulated sugar a little at a time while beating until stiff peaks form.

Gently fold in the cornstarch and white vinegar until just combined. Spoon the meringue into a piping bag and pipe four ghost shapes onto the parchment.

Bake for 60 minutes, then turn off the oven and leave the meringues inside to cool completely.

While the meringues cool, place the mixed berries, 2 tablespoons sugar, and lemon juice in a small saucepan. Simmer over medium heat for 8 minutes until the berries break down into a sauce, then let it cool.

Whip the heavy whipping cream until soft peaks form. Place each cooled ghost meringue on a plate, add a dollop of whipped cream, and drizzle with the berry sauce. Add mini chocolate chips as eyes.