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Meringue Bones

COOK TIME
2 hrs
PREP TIME
15 mins
YIELDS
50 bones
RATE THIS RECIPE
(1)
Bones Cookies
Raymond Prado
COOK TIME
2 hrs
PREP TIME
15 mins
YIELDS
50 bones
RATE THIS RECIPE
(1)

Ingredients

  • 2 large egg whites, room temperature
  • 1 pinch salt
  • 1/8 teaspoon cream of tartar
  • 1/3 cup plus 2 tablespoons granulated sugar

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.