03-17-2007, 09:29 AM
Meringue Bones- This seems easy enough.. 
Ingredients
3 egg whites
1/4 tsp. (1 mL) cream of tartar
pinch of salt
2/3 cup (150 mL) granulated sugar
1 tsp. (5 mL) vanilla
Cooking Instructions
Preheat the oven to 225° F (105° C). Line two cookie sheets with parchment paper.
In a mixing bowl, with an electric mixer, beat the egg whites with the cream of tartar and salt until foamy. Gradually one spoonful at a time add the sugar, beating well after each addition so that the sugar is absorbed into the meringue. Continue beating until the meringue stands up in a glossy, firm peak when you lift the beaters out of the bowl. Beat in the vanilla.
Spoon the meringue into a pastry decorating bag with a plain round tip approximately 3/8-inch (1 cm) wide (a bit smaller is ok, but no smaller than 1/4-inch). Pipe 3-inch (7.5 cm) bone shapes one long line with two rounded blobs on each end. Pipe all the meringue at once because it cannot be baked in batches it will deflate if it sits too long.
Place the cookie sheets in the preheated oven and bake for 1 hour. Without opening the oven door, turn the heat off and let the meringues remain in the oven for 1 more hour to dry and crisp.
Remove from cookie sheets carefully you don't want any broken bones!
Ingredients
3 egg whites
1/4 tsp. (1 mL) cream of tartar
pinch of salt
2/3 cup (150 mL) granulated sugar
1 tsp. (5 mL) vanilla
Cooking Instructions
Preheat the oven to 225° F (105° C). Line two cookie sheets with parchment paper.
In a mixing bowl, with an electric mixer, beat the egg whites with the cream of tartar and salt until foamy. Gradually one spoonful at a time add the sugar, beating well after each addition so that the sugar is absorbed into the meringue. Continue beating until the meringue stands up in a glossy, firm peak when you lift the beaters out of the bowl. Beat in the vanilla.
Spoon the meringue into a pastry decorating bag with a plain round tip approximately 3/8-inch (1 cm) wide (a bit smaller is ok, but no smaller than 1/4-inch). Pipe 3-inch (7.5 cm) bone shapes one long line with two rounded blobs on each end. Pipe all the meringue at once because it cannot be baked in batches it will deflate if it sits too long.
Place the cookie sheets in the preheated oven and bake for 1 hour. Without opening the oven door, turn the heat off and let the meringues remain in the oven for 1 more hour to dry and crisp.
Remove from cookie sheets carefully you don't want any broken bones!
![[Image: 1237311970_meringue-bone-cookies-re.jpg]](http://i91.photobucket.com/albums/k295/sjbmiller/1237311970_meringue-bone-cookies-re.jpg)