Crunchy Meringue Bones


  • Prep Time10 mins
  • Total Time25 mins
  • Makes15
Crunchy Meringue Bones

© Royalty-Free/Masterfile


  • 2 large egg whites, at room temperature

  • 1/4 tsp cream of tartar

  • 1/4 tsp vanilla

  • 1/2 cup granulated sugar


  • Position racks in centre and bottom third of oven. Preheat to 250F (120C). Line 2 baking sheets with parchment paper. Place egg whites, cream of tartar and vanilla in a large bowl. Using an electric mixer, beat on medium-high until soft peaks form. Gradually beat in sugar. Then continue beating until stiff peaks form, about 3 min. Occasionally scrape down side of bowl.

  • Spoon meringue into a piping bag or sturdy plastic bag. (Then, if using plastic bag, cut off one corner). Pipe bone shapes onto parchment, at least 1 in. (2.5 cm) apart. Bake, rotating and switching sheets every 2 min, until tops are firm, 15 to 20 min. Remove to cooling racks. Will keep well, in an air-tight container at room temperature, up to 5 days. Don't refrigerate or freeze.

Nutrition (per serving)

Calories 28, Protein 0.5g, Carbohydrates 6.7g.

Kitchen tip: You'll also need parchment paper and a piping bag (or a sturdy plastic bag).