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Meringue Bones

Rated as 4.43 out of 5 Stars

"These tasty little treats are perfect for Halloween. Crispy and sweet with a little bit of spookiness."
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2 h 30 m servings 32
Original recipe yields 36 servings (3 dozen bones)


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  1. Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with aluminum foil and grease the foil.
  2. 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.
  3. Pipe meringue into small bone shapes on the prepared aluminum foil. You must pipe all the shapes at once or the meringue will deflate.
  4. 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.

Nutrition Facts

Per Serving: 32 calories; 0 7.5 0.6 0 9 Full nutrition

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Read all reviews 5
Most helpful
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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...

Amazing but a little labor intensive.

Great recipe, easy and tasted great

Way sweeter than I like and I'm a sweets eater. Made them before but with Betty Crocker's recipe and really enjoyed those. If I do again will cut sugar way down. I had stiff glossy peaks about...