Meringue Bones Three Ways

I saw this cute Halloween recipe in one of my Taste Of Home cookbooks and it looked simple to make and I had the three ingredients on hand.  I did use the ingredients listed but changed/added some of the directions.

Meringue Bones

  • 2 egg whites
  • 1/8 tsp. cream of tartar
  • 1/2 cup sugar

Bring the eggs to room temperature for 30 minutes.  In a small bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.  Gradually add the sugar, a tbsp. at a time and beat on high until stiff peaks form.  I used my hand mixer and I probably should have used my stand mixer as it does take a good 5 to 10 minutes to get stiff peaks. Place mixture in a pastry bag with a number 12 round tip.

On parchment-lined baking sheets, pipe meringue into 3-inch logs;  I made them shorter, about 2 inches.   Pipe two 1/2 to 3/4-inch  balls on opposite sides of each end of the log. Repeat with the remaining meringue.  Bake at 225°F for 1-1/2 hours or until firm;  it did take that long in my oven.  Remove to cool and store in an airtight container up to 2 weeks or 1 month in the freezer.

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New Pictures 11-2-17 – Strawberry jam was spread thinly on the bottom of one bone and then sandwiched with another meringue bone. Just a different and fun touch – we liked the addition of the sweet jam.

This second recipe I cannot tell where I got it but is a little different so I thought I would add.  It makes more cookies and adds some extract for more flavor.

Meringue Bones II

  • 1-1/2 cups sugar
  • pinch of salt
  • 5 egg whites at room temperature
  • pinch of cream of tartar
  • 1 tsp. almond, vanilla, orange or lemon extract (I liked the addition of flavoring)
  • 1-2 drops of yellow food coloring (optional)

Prepare the recipe as above  but add the pinch of salt and the extract of your choice.   You can also add 1 to 2 drops yellow food coloring to give the bones an “aged” look.   Pipe the cookies as above.

The directions for baking are very different.  Preheat the oven to 220°F and bake for 30 minutes; turn off heat.  Do not open oven door and leave cookies in oven overnight.

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This third recipe comes from the October, 2017 issue of the Food Network Magazine which I have adapted.

Meringue Bones, Adapted

  • 3 large egg whites at room temperature
  • 1/4 tsp. cream of tartar
  • 3/4 cup sugar
  • 1 tsp. vanilla
  • seedless strawberry or raspberry jelly

Preheat the oven to 225°F and line baking sheets with parchment paper.

Beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the sugar until thick and glossy – could be close to 10 minutes and almost stiff peaks. Then beat in the vanilla.

With a No. 12 round tip pipe 2-3 inch logs on the parchment lined baking sheets. Then pipe balls on the sides of both ends.

Bake for about 1-1/2 hours or until dry.

Carefully remove each bone as they are very brittle. Spread a thin layer of jelly on the flat side of one bone and place another bone on top of it. Do this with the remaining meringues.

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