Description
Spooky Meringue Bones are a fun and festive Halloween treat made from light, airy meringue piped into bone shapes and baked until crisp. These delicate and sweet meringue cookies are easy to make with just a few ingredients and add a playful touch to any Halloween party or dessert spread.
Ingredients
Ingredients
- 1 cup superfine sugar (or blitz granulated sugar in a blender until finely ground but not powdery)
- 3 1/2 ounces (3 to 4 large eggs) egg whites
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 400˚F (200˚C). Line 2 baking sheets with parchment paper to prepare for baking the meringue bones.
- Heat Sugar: Pour the sugar into a baking dish and slide it into the preheated oven for about 4 minutes until the sugar is hot to the touch. This step helps dissolve the sugar better.
- Reduce Oven Temperature: Remove the sugar from the oven and immediately reduce the oven temperature to 225˚F (110˚C) for baking the meringues later.
- Whisk Egg Whites: In the bowl of a stand mixer or using a handheld electric mixer, whisk the egg whites and a pinch of salt until foamy.
- Beat with Sugar: Quickly add the hot sugar to the egg whites and whisk on medium-high speed until the meringue becomes very thick, super glossy, and white, about 6 to 8 minutes. The mixture should hold soft peaks and be stable enough to hold its shape when inverted.
- Pipe Shapes: Spoon the meringue into a piping bag or a large resealable plastic bag with a corner snipped off. Pipe a 4-inch strip on the baking sheet, then add two small blobs on each end to form a bone shape. Repeat, spacing the bones apart on the baking sheets.
- Bake: Bake the meringue bones at 225˚F (110˚C) for about 40 minutes until they are crisp and dry to the touch. Larger bones may require longer baking time.
- Cool: Turn off the oven and leave the meringue bones inside to cool down to room temperature to ensure they dry completely for the best texture.
- Store: Once cooled, store the meringue bones in an airtight container for 1 to 2 days for optimal freshness.
Notes
- Use superfine sugar or grind granulated sugar finely for better incorporation into the meringue.
- Ensure egg whites are at room temperature for maximum volume when whisking.
- Piping the bone shapes may require a few practice attempts to perfect.
- Keep the baked meringue bones in an airtight container to maintain crispiness.
- Baking time may vary depending on size; larger bones require longer baking to dry out completely.