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.
- 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.
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.