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Meringue Bones Recipe

Meringue Bones Recipe

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 YIELD:12 servings


  • 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.

Nutritional Facts

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

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Reviewed Oct. 27, 2017

"These are a must-have at Halloween parties. So easy, and delicious. The great thing about meringue, you can flavor it with just about anything."

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."

Reviewed Oct. 29, 2014

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

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!"

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."

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."

Reviewed Nov. 5, 2011

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

Reviewed Nov. 4, 2011

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

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."

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!"

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