(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.
Meringue Bones
Equipment
- 1 frosting bag
Ingredients
- 3 egg whites
- ⅛ t. cream of tartar
- ¾ c. sugar
- ½ t. vanilla extract
Instructions
- Preheat oven to 250° F.
- In a medium 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. total. To test, rub meringue betweeen 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 bag so that opening measures about ½" across; alternatively use a frosting bag without a piping tip.
- Onto a large cookie sheet lined with parchment paper, pipe mixture into strips about 3" long, and add a dollop at each end to shape the end of the "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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