Meringue Bones

I’ve always loved Halloween. Part of the joy of living in cities like San Francisco and New Orleans is they are the perfect places for adults to costume and party and enjoy All Hallows Eve.

One of my favorites is making meringues in the shape of bones. These are pretty easy and very tasty.

Meringue Bones

2 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla extract

Preheat the oven to 170 degrees F.

Line a baking sheet with parchment paper.

Beat eggs on medium until frothy. Sprinkle on the cream of tartar and continue to beat until soft peaks form. Increase the speed and add in the sugar. Continue to beat until the egg whites are glossy and stiff peaks form. Add in vanilla and mix until just combined.

Pipe the meringues onto the prepared baking sheet. To form bones, place two dots connected by a long line and two additional dots.

Bake for 2 hours or until you can easily peel the meringues off the parchment paper. Turn off the oven and let cool completely inside for a couple of hours or overnight if your house isn’t too humid.

Store in an airtight container or they will become soggy.

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