Preheat oven to 200º F.

Add egg whites and sugar to the bowl of a standing electric mixer. Whisk by hand to combine.

Place the bowl with egg whites over a saucepan filled with just enough simmering water to heat the egg mixture without touching the bottom of the bowl. Stir constantly with a silicone spatula, scraping down the sides frequently until the sugar melts and the mixture reaches 140º F (once the mixture begins to lose its grittiness, check frequently with an instant-read thermometer).

Carefully transfer the hot bowl to a mixer fitted with the whisk attachment. Whisk on high speed until the meringue is fluffy and has cooled to room temperature (this will take some time).

In the meantime, line two baking sheets with parchment paper. With permanent marker, trace a 4 1/2 to 5-inch gingerbread man cookie cutter on the parchment paper for a total of 12 shapes.

Once the meringue has cooled, reduce mixer speed and add vanilla extract. Whisk on high speed until evenly combined.

Fit a pastry bag with a 1/2-inch round piping tip and fill the bag with the meringue.

Remove parchment paper from the baking sheets and add a dab of the meringue to the four corners of each baking sheet (this will help the parchment stick to the baking sheets during piping). Replace parchment paper -- marker side down -- and smooth it over the sticky meringue.

To pipe mummies, start with the arms and legs. Begin with the hands and feet and pipe toward the body, dragging the tip on the parchment paper while zigzagging quickly back and forth. Apply gentle, even pressure as you pipe and, as you finish each arm or leg, release the pressure while lifting upward.

To add the body and head, start between the tops of the legs and pipe, zigzagging back and within the pattern toward the head. As you pass through the arms, make sure meringue meets up with both of them. As you reach the top of the head, release pressure on the piping bag while lifting away from it.

After piping the mummies, add eyes to their faces.

Bake meringues in preheated oven until crisp but not browned, about 2 hours. Let meringues cool completely in the oven with the heat turned off. Store in an airtight container for up to a week.