These Meringue Bone Cookies are a fun and spooky treat! Made with egg whites and sugar, they’re light, crisp, and a perfect way to celebrate Halloween.
They’re so easy to make—just whip up those egg whites and pipe them into bone shapes. Plus, they’re so cute that even ghosts would want to nibble on them! 👻💀
Key Ingredients & Substitutions
Egg Whites: Using large egg whites is essential here. Room temperature egg whites whip up better, giving you that perfect meringue texture. If you’re vegan, aquafaba (the liquid from canned chickpeas) can be an excellent substitute!
Granulated Sugar: Regular granulated sugar helps achieve that glossy finish. If you’re looking for a less processed option, you can use superfine sugar, which dissolves quicker and also works well in meringues.
Cream of Tartar: This ingredient stabilizes the egg whites and helps create those stiff peaks. If you don’t have it on hand, you can substitute with lemon juice or white vinegar—just use about 1 teaspoon instead.
Vanilla Extract: This adds flavor to the cookies. Feel free to switch things up with almond extract or any other flavoring you enjoy!
How Do You Make Meringue Bones Without Cracking?
Meringue can crack if not handled properly, but there are tricks to keep it perfect! First, be gentle when whipping the egg whites and avoid any grease in your mixing bowl. It’s crucial to bake at a low temperature and let them cool slowly in the oven to prevent cracking.
- Ensure your bowl and beaters are clean and dry—any fat can prevent the eggs from whipping properly.
- Keep the oven temperature low; 200°F (95°C) allows for slow dehydration of the meringues.
- After baking, leave the meringues in the oven with the door slightly ajar for an hour or two. This gradual cooling process helps prevent cracks.
Meringue Bone Cookies
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 1.5 to 2 hours for baking, plus additional cooling time in the oven. Plan for a total of around 3 hours from start to finish, but much of that time is just waiting for the meringues to bake and cool!
Step-by-Step Instructions:
1. Prepping Your Oven and Baking Sheet:
Start by preheating your oven to 200°F (95°C). While it’s heating, line a baking sheet with parchment paper. This will help prevent the meringue from sticking.
2. Whipping the Egg Whites:
In a large, clean mixing bowl, add the egg whites and cream of tartar. Use a hand mixer or a stand mixer on medium speed to start whipping the egg whites until soft peaks begin to form. This process usually takes a few minutes.
3. Adding Sugar:
Once you see those soft peaks, gradually sprinkle in the granulated sugar, one tablespoon at a time. Increase the speed to high and continue to beat the mixture until it becomes glossy and stiff peaks form. This should take about 5 to 7 minutes, so keep an eye on it!
4. Flavoring the Meringue:
After you have the glossy meringue, gently beat in the vanilla extract and add a pinch of salt until well combined.
5. Piping the Bone Shapes:
Transfer the meringue mixture into a piping bag fitted with a round tip. Pipe the meringue onto the prepared baking sheet in bone shapes. Each bone should have a long, straight shaft and rounded shapes at each end to mimic bone knobs. Have fun with this part!
6. Baking the Meringues:
Slide the baking sheet into the preheated oven and let the meringues bake for about 1.5 to 2 hours. You’ll know they are done when they feel dry to the touch and can easily lift off the parchment paper.
7. Cooling Down:
Once the baking time is complete, turn off the oven and leave the meringue bones inside with the door slightly ajar. This gradual cooling process will help prevent them from cracking.
8. Storing the Cookies:
Once fully cooled, gently remove the meringue bones from the parchment paper and store them in an airtight container. They’ll stay crisp and delicious for days!
9. Enjoy!
Your light and crispy Meringue Bone Cookies are now ready to be enjoyed! Perfect for Halloween or any spooky-themed celebration. Treat friends and family to these delightful treats!
Can I Use Egg Whites from a Carton?
Yes, you can use egg whites from a carton, but make sure they are pure egg whites without any additives. Measure out about 1/2 cup for this recipe, which is equivalent to 4 large egg whites.
What Should I Do If My Meringue Is Runny?
If your meringue is runny, it might be due to under-whipping or having moisture in the bowl. Try beating it for a few more minutes until stiff peaks form. Ensure your mixing bowl and utensils are completely dry before starting.
Can I Color My Meringue Bones?
Absolutely! You can add gel food coloring at the end of whipping the meringue. Just a few drops will do the trick—mix gently to achieve the desired color while keeping the texture intact.
How to Store Leftovers?
Store any leftover meringue bones in an airtight container at room temperature. They stay fresh for up to a week, but be sure to keep them away from humidity to maintain their crisp texture!
