- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
- 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. Yield: 1 dozen.
Reviews for Meringue Bones
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"These were a HUGE hit!!! I also added orange extract - it is my grandsons favorite. Now we make orange meringues once a week!"
"Very tasty and easy to make. I doubled the recipe and added 1/2 tsp of orange extract. I cooked one tray in a 225 degree oven and the rest in my convection oven at 200 degrees. The tray in the 225 degree oven got slightly brown and didn't taste as good as the others that came out perfectly white. Crunchy outside, melt in your mouth inside. I did leave them in the oven overnight. I left the oven doors open slightly until the oven cooled back down and then shut the doors completely. I will make again."
"I make these a lot. I pipe them into stars with a star tip and call them meringue kisses. If your oven is too hot they will start to brown. After the hour 1/2 I leave in oven until cold. You can make them any color or any flavor. This is my exact recipe except I double it and do add vanilla."
"I added 2 tsp of vanilla and They were really good."
"at what point do you add the flavoring? After the sugar?"