Ingredients2 h 30 m servings 32 cals
- Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with aluminum foil and grease the foil.
- Beat egg whites with cream of tartar and salt in a bowl with an electric mixer until egg whites are foamy. Gradually beat in sugar, a few tablespoons at a time, beating until the sugar dissolves in the meringue before adding more. Continue beating until the meringue is glossy and forms a sharp peak when beaters are lifted straight up out of the bowl; beat in vanilla extract. Spoon the meringue into a pastry bag fitted with a small tip.
- Pipe meringue into small bone shapes on the prepared aluminum foil. You must pipe all the shapes at once or the meringue will deflate.
- Place cookie sheets into the preheated oven and bake for 1 hour. No not open oven door or peek during baking. Turn the oven off and let the meringue bones cool in the oven without opening door for 1 hour. Gently and carefully remove cookies from aluminum to prevent broken bones.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 32 calories; 0 g fat; 7.5 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 20 mg sodium. Full nutrition
ReviewsRead all reviews 4
I made these for my daughters' Halloween party at gymnastics. Everyone loved them! I did mess them up, and they were still great! I got a little distracted and forgot to turn the oven off aft...
I made these super fun treats for a themed movie night with my kids. I think I should have beaten the egg whites a little longer for more stiffness, but overall, these turned out pretty cute an...