Description
Delightfully light and crispy Meringue Bones – a fun and festive treat made from whipped egg whites and sugar, baked to perfection. These airy meringue cookies are ideal for Halloween or any occasion that calls for a sweet, crunchy bite without added fats or flour.
Ingredients
Scale
Ingredients
- 2 large egg whites, room temperature
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
- Prepare Egg Whites: In a small bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form, which ensures proper volume and stability of your meringue.
- Add Sugar Gradually: Slowly add sugar one tablespoon at a time while continuing to beat on high speed until stiff peaks form, indicating your meringue is glossy and holds shape well.
- Pipe Meringue Shapes: Transfer the meringue mixture into a heavy-duty resealable plastic bag, cut a small hole in one corner, and pipe 3-inch logs onto parchment-lined baking sheets. Add two 1-inch balls on opposite ends of each log to mimic bone shapes.
- Bake Meringue Bones: Bake the shaped meringues in a preheated oven at 225°F (107°C) for 1 hour and 30 minutes until they are firm to the touch and completely dried out.
- Cool and Store: Remove meringue bones from the oven and transfer to wire racks to cool completely, then store in an airtight container to maintain crispness.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Be patient when adding sugar gradually to avoid collapsing the meringue.
- Use parchment paper to prevent sticking and enable easy removal after baking.
- Store meringues in airtight containers to keep them crispy for several days.
- Do not open the oven during baking to avoid temperature fluctuations that can cause cracking.
Nutrition
- Serving Size: 1 piece
- Calories: 25
- Sugar: 5.5g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
