Time 2h30m Yield about 12 Number Of Ingredients 5 Steps:
Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until white and foamy. Gradually beat in the sugar until thick and glossy, about 5 minutes, then beat in the vanilla. Transfer the meringue to a pastry bag fitted with a 3/8-inch round tip. Pipe 3-inch bones onto the prepared baking sheets. Bake, switching the pans halfway through, until the meringues are dry and crisp, 1 1/2 to 2 hours. Transfer to a rack and let cool completely on the baking sheets. Carefully loosen the meringue bones from the parchment paper and sandwich with a thin layer of jam. Spread or pipe a thin layer of jam on the flat side of a meringue; sandwich with another meringue. Repeat with the remaining meringues.
Time 2h15m Yield 6 Number Of Ingredients 4 Steps:
Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats. Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape. Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet. Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more. Dip the tip of a toothpick into melted chocolate and dot chocolate “eyes” on each of the ghosts.
Time 2h Yield 1 dozen. Number Of Ingredients 3 Steps:
In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. , On parchment-lined baking sheets, pipe meringue into a 3-in. log. Pipe two 1-in. balls on opposite sides of each end of the log. Repeat with remaining meringue. Bake at 225° for 1-1/2 hours or until firm. Remove to wire racks. Store in an airtight container.
Time 2h30m Yield 36 Number Of Ingredients 5 Steps:
Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with aluminum foil and grease the foil. Beat egg whites with cream of tartar and salt in a bowl with an electric mixer until egg whites are foamy. Gradually beat in sugar, a few tablespoons at a time, beating until the sugar dissolves in the meringue before adding more. Continue beating until the meringue is glossy and forms a sharp peak when beaters are lifted straight up out of the bowl; beat in vanilla extract. Spoon the meringue into a pastry bag fitted with a small tip. Pipe meringue into small bone shapes on the prepared aluminum foil. You must pipe all the shapes at once or the meringue will deflate. Place cookie sheets into the preheated oven and bake for 1 hour. No not open oven door or peek during baking. Turn the oven off and let the meringue bones cool in the oven without opening door for 1 hour. Gently and carefully remove cookies from aluminum to prevent broken bones.
More about “meringue bones recipes”
Yield Makes about 18 Number Of Ingredients 2 Steps:
Preheat oven to 200 degrees. Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to the touch, about 5 minutes. Return bowl to mixer, and fit mixer with the whisk attachment. Beat on high speed until very stiff peaks form, about 8 minutes. Transfer meringue to a pastry bag fitted with a 1/2-inch plain round tip, such as a Wilton #1A. Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper. Make meringue bones using one continuous motion: Begin by piping a horizontal S shape at top. Continue piping meringue downward in a straight line to form the middle of the bone. Finish by making another horizontal S shape at the bottom. Repeat until all of the meringue is used up. Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.
