- 5 large egg whites
- 1/2 cup cake flour
- 1/2 cup ground almonds
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Dash salt
- 4 drops yellow food coloring, optional
- 3/4 cup plus 2 tablespoons sugar
- 1-1/4 cups heavy whipping cream
- 1/2 cup semisweet chocolate chips
- 1/2 cup strawberry jelly
- Red food coloring, optional
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, combine the flour, almonds, cinnamon, cloves and nutmeg.
- Add the vanilla, cream of tartar, salt and, if desired, food coloring to the egg whites. Beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in flour mixture.
- Cut a 1/2-in. hole in the corner of a pastry or plastic bag. Fill bag with egg white mixture. Pipe 4-in. logs onto parchment-lined baking sheets. Pipe two 1/2-in. balls at both ends of each log. Bake at 300° for 25-30 minutes or until firm to the touch. Remove to wire racks. Store in an airtight container.
- In a small microwave-safe bowl, combine the cream, chocolate chips and jelly. Microwave on high in 30-second intervals until melted; stir until smooth. Tint red if desired. Cool to room temperature and serve with bones. Refrigerate leftover sauce. Yield: 40 cookies (2 cups sauce).
Reviews for Bones & Blood
"The dough was hard to manipulate. They did not look like the picture. They didn't taste very good. A case of looked better in the picture than in real life."
"Great recipe. I used a Wilton bone cookie pan and piped in the cookie batter. If you use white chocolate chips instead of chocolate chips the color of the sauce is much better."
"I made these last year. The sauce didn't come out so red (the chocolate color overpowered color-wise). However, they were very very delicious!"