Preheat the oven to 200º F. Line a baking sheet (or multiple) with parchment paper.

In a mixing bowl, beat the egg whites, cream of tartar and salt on medium-high speed until foamy.

Increase the mixer speed to high and begin to add sugar 1 tablespoon at a time. Beat until the meringue is glossy and forms stiff peaks. If you want to add flavored extract to the meringues, do so now.

Transfer the meringue to a piping bag fit with a small round piping tip (I used a Wilton #5). Begin to pipe spider webs onto the parchment paper - make sure they don’t touch, but fit in as many as you can on one baking sheet. Add sprinkles or sanding sugar to the spider webs if desired.

Bake the spider webs for 25-35 minutes or until they are hardened. Let the meringues cool completely in the oven with the heat turned off. Carefully remove the spider webs from the parchment paper, display on a tray (filled with chocolate chips or m&ms) and add plastic spider rings on top of each web. The webs can be made a few days in advance.