Meringue Bones

An online recipe with instructions for making Meringue Bones.

Ingredients

- 3 egg whites
- 1/4 teaspoon of cream of tartar
- pinch of salt
- 2/3 cup of granulated sugar
- 1 teaspoon of vanilla

Instructions

Preheat oven to 225 degrees F.

Line two cookie sheets with parchment paper.

Using an electric mixer, beat the egg whites with the cream of tartar and salt until foamy.

Gradually, just a spoonful at a time, add the sugar, beating well.

Continue beating until the meringue stands up in a glossy, firm peak when beaters are lifted out of the bowl.

Beat in the vanilla.

Spoon the meringue into a pastry decorating bag with a plain round tip approximately 3/8-inch wide.

Pipe 3-inch long bone shapes (one long line with two rounded blobs on each end).

Pipe all the meringue at once because it will deflate if it sits too long. Bake the merignues in a 225 degree oven for 1 hour. Without opening the oven door, turn the heat off and let the meringues remain in the oven for 1 more hour to dry and crisp. Remove them from cookie sheets very carefully to avoid breaking.

Variation: You can also use this recipe to make meringue ghosts.