Meringue Bone Cookies are spooky yet sweet treats that are perfect for Halloween. They are light, crispy, and shaped like bones—fun for kids and adults alike!
These cookies are so easy to whip up! Just whip the egg whites and sugar until fluffy, pipe them into shapes, and bake. It’s like creating your own little bone yard of tasty goodies! 🦴
Key Ingredients & Substitutions
Egg Whites: Fresh egg whites provide the structure for the meringue. If you’re egg-free, try aquafaba (liquid from canned chickpeas) as a fantastic substitute—use about 3 tablespoons for each egg white.
Sugar: Granulated sugar is essential for meringues because it creates that glossy finish. You can use fine sugar or superfine sugar if you have it, as it dissolves better during mixing.
Cream of Tartar: This ingredient stabilizes the egg whites. If you don’t have it on hand, you can substitute lemon juice or white vinegar (1/2 teaspoon for every 1/4 teaspoon of cream of tartar). It works just fine!
Vanilla Extract: This is optional. I love adding vanilla for sweetness, but you can leave it out or use other extracts like almond or lemon for a unique twist!
How Do You Achieve Stiff Peaks in Meringue?
Beating egg whites to stiff peaks is key for meringue cookies. Here’s how to get it right:
- Make sure your mixing bowl is squeaky clean and dry. Any grease can prevent the egg whites from whipping properly.
- Start beating the egg whites at medium speed until frothy, then add a pinch of salt and cream of tartar.
- Gradually add sugar, increasing the speed to high. Continue beating until the mixture is shiny and forms stiff peaks—this will take about 5-10 minutes.
- When you lift the beaters, the peaks should hold their shape without drooping.
With these tips, you’ll have light and airy Meringue Bone Cookies everyone will love! Enjoy the baking! 🎃
Meringue Bone Cookies
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup (200 g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and then 1.5 to 2 hours to bake, plus some extra time for cooling in the oven. Plan for a total of about 3 hours from start to finish, including the cooling time overnight if possible.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 200°F (95°C). While it’s heating, line two baking sheets with parchment paper to prevent the meringue from sticking.
2. Whip the Egg Whites:
In a very clean and dry large mixing bowl, add the egg whites along with a pinch of salt. Using an electric mixer, begin beating the egg whites on medium speed until they become frothy. This will take a couple of minutes.
3. Add Stabilizers:
Now, add the cream of tartar and continue to beat your mixture. Gradually add the granulated sugar one tablespoon at a time while raising the mixer speed to high. Keep beating until you see stiff, glossy peaks that hold their shape, and the sugar is fully dissolved. This step should take about 5-10 minutes.
4. Mix in Flavor:
If you want to add some flavor, beat in the vanilla extract at this stage until just combined.
5. Pipe the Bone Shapes:
Fit a large piping bag with a round tip (or just cut the tip for freehand shaping) and fill it with the meringue mixture. On the lined baking sheets, pipe the meringue into bone shapes. Start by piping a slightly thick horizontal line for the shaft of the bone, then create larger dollops at each end for the rounded ends.
6. Bake the Meringues:
Place the baking sheets in the preheated oven and bake for about 1.5 to 2 hours, or until the meringues are dry and firm to the touch. They should not feel sticky.
7. Cool the Meringues:
Once baked, turn off the oven and let the meringues cool completely inside. Ideally, you should leave them in the oven overnight to ensure they dry properly.
8. Serve and Enjoy:
Once your meringues are cool, carefully peel them off the parchment paper. You can serve them right away or store them in an airtight container to keep them fresh and crispy.
Enjoy these delightful Meringue Bone Cookies, perfect for Halloween festivities or any fun occasion!
Can I Use Pasteurized Egg Whites Instead of Fresh Ones?
Yes, you can use pasteurized egg whites for meringue, which can help avoid the risk of salmonella. Just make sure to use an equivalent amount (about 1/4 cup of liquid egg whites for every large egg white).
What if My Meringue Isn’t Stiff?
If your meringue isn’t forming stiff peaks, make sure your mixing bowl and beaters are completely clean and dry, as any grease can hinder the process. Adding a touch more cream of tartar may also help stabilize the mixture.
How Should I Store Leftover Meringue Bone Cookies?
Store any leftovers in an airtight container at room temperature. They can stay fresh for several days—just make sure to keep them away from humidity to maintain their crispiness!
Can I Color the Meringue?
Absolutely! You can add a few drops of gel food coloring to the meringue after you’ve achieved stiff peaks, folding it in gently until you reach your desired color. Just be cautious not to overmix!