Meringue Bones Recipe
Meringue Bones Recipe photo by Taste of Home
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Meringue Bones Recipe

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This unique treatment for meringue travels well, too! You will certainly get requests for the recipe, and folks will be surprised at how simple it is! —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 1-1/2 hours + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 1-1/2 hours + cooling
MAKES: 12 servings


  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/2 cup sugar

Nutritional Facts

1 each: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 1g protein.


  1. 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.
  2. 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.
Originally published as Meringue Bones in Taste of Home Halloween Food & Fun Annual 2007, p23

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Angel182009 User ID: 6228642 235707
Reviewed Oct. 26, 2015

"These tasted really good but I have a problem with them breaking. I think I didn't pipe them thick enough or I tried taking them off the wax paper before they were cool enough. Either way I will be trying again but in the shape of hearts and I'm going to use them as cupcake toppers."

XXanimeseekerXX User ID: 8057937 209141
Reviewed Oct. 29, 2014

"how long do they last? they look so cute and sound really yummy, can't wait to try them!"

KamiButton User ID: 6922743 168514
Reviewed Nov. 15, 2013

"These were a HUGE hit!!! I also added orange extract - it is my grandsons favorite. Now we make orange meringues once a week!"

kramerstacey15 User ID: 5709757 171868
Reviewed Oct. 26, 2013

"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."

Queenlalisa User ID: 15400 171867
Reviewed Oct. 9, 2013

"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."

bethanypond User ID: 6191154 153524
Reviewed Nov. 5, 2011

"I added 2 tsp of vanilla and They were really good."

dregan User ID: 5243666 96753
Reviewed Nov. 4, 2011

"at what point do you add the flavoring? After the sugar?"

dregan User ID: 5243666 131868
Reviewed Nov. 4, 2011

"Very easy, but do NOT get even a speck of yolk in the bowl or it will not thicken. I had to start over. Second time was great. Good flavor and easy to shape into bones."

Meredith1975 User ID: 3486009 71297
Reviewed Nov. 3, 2011

"These were very easy to make, and it was my first time making a meringue. They were easy to pipe and came right off the parchment paper after they cooled. I liked the melt-in-your-mouth texture, but thought the flavor was a little plain. Next time I will add some peppermint flavor for Christmas. The possibilities are endless!"

emeryt User ID: 5347458 97665
Reviewed Oct. 30, 2011

"Oops, "smooting" should be "smoothing.""

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