Meringue Bones

(Adapted from “Meringue Shells,” The Good Housekeeping Illustrated Cookbook, by Zoe Coulson)

3 egg whites, at room temperature

1/8 t. cream of tartar

¾ c. sugar

½ t. vanilla extract

Preheat oven to 250° F. In small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.

Gradually sprinkle in sugar, 2 T. at a time, beating after each addition for about 2 mins. or until sugar is completely dissolved, about 15 mins. To test, rub meringue between fingers; if grainy, continue beating. Add vanilla, beating at high speed until mixture stands in stiff, glossy peaks.

Fill a large Ziploc baggie with meringue. Snip one corner of the baggie with scissors so that opening measures about 1/2“ across; alternatively use a frosting bag without a tip. Onto large greased cookie sheet, pipe mixture into strips about 3” long, and add a dollop at each end to shape the end of a “bone.”

Bake 45 mins. until meringues are crisp; they should not brown. Turn off oven, let meringues stand in oven at least 2 hrs. longer, or overnight to dry. Carefully peel bones from parchment paper, and store at room temperature. 

Makes about 36 bones.

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