Meringue Bones Recipe
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
- 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.
1 each: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 1g protein.
Reviews for Meringue Bones
"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."
"how long do they last? they look so cute and sound really yummy, can't wait to try them!"
"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?"
"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!"
"Oops, "smooting" should be "smoothing.""
"These were fun to make and share. Like another person said, my "batter" was like marshmallow creme, but baked up fine. I did have issues with Dairy Queen type curls where I stopped squeezing the bag, but they clipped off easily when baked. Next time I'll work more at smooting the surface before baking, since the "batter" holds its shape well. I can envision many possibilities for this recipe!"
"These were delish but I found when I tried to remove the bones from the parchment paper, the majority of them broke. Very tasty though!!"
"a simple way to get into the holiday spirit."
"Like above, going to add some flavoring for next time! The recipe easiest 'candy' recipe ever!!!"
"I took these over to a party last week and decorated the dish with black jujubes. They lasted exactly 5 minutes. Will definitely make them again."
"recipe is great easy to make yummy. I used less sugar. Our company loved the bones"
"Really easy. Really sticky too! I doubled the recipe since I was already making a mess. Will be trying again, and making other shapes for the upcoming holidays!"
"I doubled the recipe thinking it was not going to be enough...no need! I have some meringue ghosts too! I think I will use a little peppermint extract next time as previously suggested."
"<p>This recipe is great, easy, minimal ingredients, and quick to do (just long baking time). I must say that you have to make sure the eggs and tartar whip up BEFORE adding any sugar (I added it too quickly the first time and had to dump it and start over). I might reduce some of the sugar next time. My meringue seemed like it had some sugar crystals that didn't dissolve and thus some of my bones and other shapes weren't as smooth. Also, my meringue didn't form *stiff peaks* like the recipe said. It came out more like a homemade marshmallow (before it sets) consistency. Kind of like melted marshmallows. There weren't *peaks* per se, but it had thickened and may have held that form if it hadn't been so stringy. Mine turned out very yummy! You can make all kinds of shapes with this, not just bones. I piped a cat, ghost, spiderweb, and other Halloween shapes. So fun and easy!</p>"
"you can add about 1/2 tsp of an extract for some fun flavor :) my daughter loves to make peppermint bones"
"These turned out Great! Melt in your mouth like cotton candy"