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.

Recipe by cookingwithauntjuju.com

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.

Recipe by cookingwithauntjuju.com

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.

Recipe by cookingwithauntjuju.com

 

 

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