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.
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.