Best Meringue Bones Recipes

MERINGUE BONES AND GHOSTS

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats.
• Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.
• Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.
• Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.
• Dip the tip of a toothpick into melted chocolate and dot chocolate "eyes" on each of the ghosts.

MERINGUE BONES

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with aluminum foil and grease the foil.
• Beat egg whites with cream of tartar and salt in a bowl with an electric mixer until egg whites are foamy. Gradually beat in sugar, a few tablespoons at a time, beating until the sugar dissolves in the meringue before adding more. Continue beating until the meringue is glossy and forms a sharp peak when beaters are lifted straight up out of the bowl; beat in vanilla extract. Spoon the meringue into a pastry bag fitted with a small tip.
• Pipe meringue into small bone shapes on the prepared aluminum foil. You must pipe all the shapes at once or the meringue will deflate.
• Place cookie sheets into the preheated oven and bake for 1 hour. No not open oven door or peek during baking. Turn the oven off and let the meringue bones cool in the oven without opening door for 1 hour. Gently and carefully remove cookies from aluminum to prevent broken bones.

MERINGUE BONES

Steps:

• In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. , On parchment-lined baking sheets, pipe meringue into a 3-in. log. Pipe two 1-in. balls on opposite sides of each end of the log. Repeat with remaining meringue. Bake at 225° for 1-1/2 hours or until firm. Remove to wire racks. Store in an airtight container.

MERINGUE BONES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until white and foamy. Gradually beat in the sugar until thick and glossy, about 5 minutes, then beat in the vanilla.
• Transfer the meringue to a pastry bag fitted with a 3/8-inch round tip. Pipe 3-inch bones onto the prepared baking sheets. Bake, switching the pans halfway through, until the meringues are dry and crisp, 1 1/2 to 2 hours. Transfer to a rack and let cool completely on the baking sheets.
• Carefully loosen the meringue bones from the parchment paper and sandwich with a thin layer of jam. Spread or pipe a thin layer of jam on the flat side of a meringue; sandwich with another meringue. Repeat with the remaining meringues.