Description
These delicate Meringue Bones are light, crisp egg white cookies shaped like bones, perfect for spooky occasions or a fun treat. Made without dairy or gluten, they are suitable for many dietary needs and deliver a sweet, airy crunch with a subtle vanilla flavor.
Ingredients
Scale
Ingredients
- 6 large egg whites
- 0.5 teaspoon cream of tartar
- 1 pinch salt
- 1 1/3 cups white sugar (approximately 1.333 cups)
- 2 teaspoons vanilla extract
Instructions
- Prepare Ingredients and Oven: Gather all ingredients. Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with aluminum foil and grease the foil thoroughly to prevent sticking.
- Beat Egg Whites: Using an electric mixer, beat the egg whites together with cream of tartar and a pinch of salt until the mixture is foamy and starting to hold volume.
- Add Sugar Gradually: Slowly add the sugar by the tablespoon, beating well after each addition until the sugar is fully dissolved into the meringue. Continue until the meringue is glossy and forms stiff, sharp peaks when the beaters are lifted straight up out of the bowl.
- Incorporate Vanilla: Gently beat in the vanilla extract just until combined.
- Pipe Meringue Shapes: Spoon the meringue into a pastry bag fitted with a small round tip. Pipe small bone shapes evenly spaced on the prepared foil-lined baking sheets. It is important to pipe all shapes in one go to avoid the meringue deflating.
- Bake Meringue Bones: Place the cookie sheets into the preheated oven and bake for 1 hour. Do not open the oven door during baking, as this can cause the meringues to lose their shape and texture.
- Cool Slowly in Oven: After baking, turn off the oven and let the meringue bones cool completely for 1 hour inside the closed oven to set their crisp texture.
- Remove and Store: Carefully peel the meringue bones off the foil to avoid breaking them. Store in an airtight container to maintain their crispness.
Notes
- These meringue bones are dairy-free and gluten-free, suitable for people with these dietary restrictions.
- Do not open the oven door during baking to prevent collapsing.
- Piping all shapes at once is critical to maintain structure and prevent deflation.
- Store in airtight containers to keep the cookies crisp and fresh.
Nutrition
- Serving Size: 1 meringue bone
- Calories: 32 kcal
- Sugar: 8 g
- Sodium: 9 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
