Ingredients
Chef notes
These sweet and crunchy meringue bones are sure to have everyone gasping and giggling on Halloween night. They're a great gluten-free option for guests and so simple to make.
Technique tips: Superfine granulated sugar works best for meringue. Know your oven! If it runs hot, turn the temperature down 25 degrees so the bones don’t brown.
Preparation
1.Line 2 half sheet pans with parchment. Set aside. Preheat oven to 250 F.
2.In the bowl of a stand mixer, add the egg whites and the salt. Whisk on high until foamy and opaque. Add the cream of tartar and then add the sugar very slowly, a tablespoon at a time, whisking until stiff peaks form.
3.Transfer the meringue to a pastry bag fitted with a medium, plain tip (.31" opening, Ateco 802).
4.Pipe 4-inch long strips of meringue and then pipe a heart on either end to create a bone. Bake for 1 hour, or until the bones are baked through and crisp but have not taken on much color. Allow to cool completely.
