Show Subscription Form




Meringue Bones Recipe
Meringue Bones Recipe photo by Taste of Home

Meringue Bones Recipe

Publisher Photo
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

Ingredients

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Meringue Bones

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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!

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed Nov. 5, 2011

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

MY REVIEW
Reviewed Nov. 4, 2011

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

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT