Meringue Bones
Meringue bones are the easiest Halloween treat – just three ingredients, piped freehand and baked low and slow until crisp. Use them to decorate Halloween cakes or dip them into edible fake blood.
Servings: 14 - 18 depending on size
Calories: 61kcal
Equipment
Ingredients
- ½ cup (120ml) egg whites from a carton or see note 1
- 1 cup (200g) superfine sugar (= caster sugar)
- 1 pinch cream of tartar (optional)
- 1 tsp vanilla bean paste
Instructions
- Preheat the oven to 200°F (100°C).
- Combine the egg whites and sugar in the bowl of your stand mixer set over a pan of barely simmering water. Stir until the sugar has completely dissolved – the mixture should feel smooth, not gritty, when rubbed between your fingers.½ cup (120ml) egg whites, 1 cup (200g) superfine sugar
- Fit the bowl onto your stand mixer, add the cream of tartar (if using) and whisk on high speed until the meringue is thick, glossy and holds stiff peaks – this can take 5 minutes or longer. Whisk in the vanilla bean paste.1 tsp vanilla bean paste
- Transfer the meringue to a piping bag. Snip a small hole and pipe the bones freehand onto parchment-lined baking sheets – pipe a straight line, then add two small blobs at each end. Vary the sizes and shapes so they look like a proper pile of bones.
- Reduce the oven temperature to 195°F (90°C) and bake for about 1 hour, until the bones are dry and lift cleanly off the parchment. Turn the oven off and leave the bones inside to cool completely.
Notes
- Note 1: You can use egg whites from large eggs. Separate carefully and save the egg yolks to use in another recipe like my Carbonara.
- Storage:
Tip text Don’t stop at bones – the same meringue pipes beautifully into little ghosts (give them mini chocolate chip eyes) or even a whole meringue skeleton. Pipe the skull, ribcage and limb bones separately, then assemble your skeleton on a cake or a serving platter for maximum drama.
Nutrition
Serving: 1bone | Calories: 61kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.1g | Sodium: 14mg | Sugar: 15g
