If you are hosting or attending a Halloween party this year, few things will get as much attention as a platter full of edible bones.
That’s right, these little goodies will be the hit of the party, and they are so simple to make! I made them last night, and they are so yummy!
- 1 cup sugar
- ½ cup powdered sugar
- 1 teaspoon finely grated lemon zest
- 4 egg whites
- ¼ tsp salt
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
- Preheat the oven to 225 degrees. Line baking sheets with parchment paper.
- Place sugars and lemon zest into a food processor and process until the mixture is a fine dust.
- In a separate bowl with an electric mixer, beat egg whites with the salt and cream of tartar until foamy and soft peaks form. Add the sugar mixture by the tablespoon, beating until stiff and all sugar is incorporated, about 5 minutes more. Meringue should be very thick and glossy when finished.
- Beat in the vanilla extract. Spoon the meringue into a piping bag fitted with a plain round tip. Pipe 2 to 3-inch-long bone-shaped cookies onto the baking sheet.
- Bake the merinques for approximately 2 hours or until dry and firm. Rotate the pans every hour to ensure even baking.
- Let the finished meringues cool. Once dry, place the “bones” in an airtight container with a piece of parchment paper between each layer.
Makes: 4-5 dozen
Recipe Tips: I changed the recipe just slightly by using lemon zest. The original recipe called for orange zest. I prefer lemon.
Also, I didn’t have a piping bag handy, so I just used a zip lock freezer bag with a corner cut off. I didn’t even need the tip.
It’s probably just my oven, but my cookies took a little longer than 2 hours.
Extra note: While this recipe does encourage the eggs to be beaten rather well, be careful not to over beat them either. I did that, and I had to start all over again.