Meringue Bones

4.5
(8)

These tasty little treats are perfect for Halloween. Crispy and sweet with a little bit of spookiness.

2
2
Prep Time:
30 mins
Cook Time:
1 hrs
Additional Time:
1 hrs
Total Time:
2 hrs 30 mins
Servings:
36
Yield:
3 dozen bones

Ingredients

  • 6 egg whites

  • ½ teaspoon cream of tartar

  • 1 pinch salt

  • 1 ⅓ cups white sugar

  • 2 teaspoons vanilla extract

Directions

  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.

Nutrition Facts (per serving)

32 Calories
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 32
% Daily Value *
Sodium 9mg 0%
Total Carbohydrate 8g 3%
Total Sugars 8g
Protein 1g
Calcium 1mg 0%
Potassium 17mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love