Meringue Bone Cookies are spooky and fun treats that look like little bones! Made primarily with egg whites and sugar, they’re light and crunchy.
These cookies are not just cute; they melt in your mouth! Making them is a joy, and it’s always funny when they don’t turn out perfectly. Who knew baking could be a comedy show? 😂
I love to whip these up for Halloween or any fun party. They add a sweet touch and are super easy to make, letting me focus on the other treats! Perfect for sharing, too!
Key Ingredients & Substitutions
Egg Whites: Large egg whites are essential for that light and airy texture. If you’re vegan or allergic, try aquafaba (the liquid from chickpeas) as a great substitute! Use 3 tablespoons of aquafaba for each egg white.
Granulated Sugar: Granulated sugar is important for stabilizing the meringue. You can also use superfine sugar for a smoother texture if you have it on hand. Just blend regular sugar a bit to make it finer!
Cream of Tartar: This helps keep the egg whites stable. If you don’t have it, lemon juice can be a good swap—use 1/2 teaspoon for every 1/4 teaspoon of cream of tartar.
Vanilla Extract: Real vanilla enhances the flavor, but you can use almond or lemon extract instead for a different twist. Just a little can add a fun flavor boost!
How Do You Achieve Perfectly Stiff Meringue Peaks?
A common challenge is getting the meringue to hold stiff peaks. Here’s how to nail it:
- Ensure your mixing bowl and beaters are clean and dry. Any grease can prevent the eggs from whipping properly.
- Start whisking the egg whites on medium speed until foamy before adding the cream of tartar. This warms them slightly and helps stabilize the foam.
- Add sugar slowly, about a tablespoon at a time, while continuously mixing on high speed. This allows the sugar to dissolve fully and creates a smooth mixture.
- Look for glossy peaks that stay upright when you lift the whisk. If the mixture is soft or slides off, keep mixing!
With practice, you’ll become a pro at making meringue! Just be patient and remember that a little extra mixing won’t hurt.
How to Make Meringue Bone Cookies
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prep, with around 1 hour to 1 hour 15 minutes for baking, plus extra time for cooling. So, overall, you’ll be looking at around 2 hours from start to finish—most of that is just waiting for the meringues to bake and cool!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 200°F (90°C). Line two baking sheets with parchment paper to prepare for the cookies. This will help prevent sticking and make cleanup easier!
2. Beat the Egg Whites:
In a clean and dry mixing bowl, beat the egg whites and cream of tartar with a hand mixer on medium speed until they become foamy. This usually takes about 2-3 minutes.
3. Add Sugar Gradually:
Now, increase the mixer speed to high. Gradually add the granulated sugar one tablespoon at a time. Keep mixing until you reach stiff, glossy peaks. This process can take 5 to 7 minutes, so be patient!
4. Add Flavor:
Once the meringue is ready, gently mix in the vanilla extract and a pinch of salt. These will add a lovely flavor to your meringues.
5. Pipe Bone Shapes:
Transfer the meringue to a piping bag fitted with a round tip. Pipe bone shapes onto the prepared baking sheets. Start with a long narrow rectangle for the bone “shaft,” and then add two rounded ends to create the bone heads. Have fun with it!
6. Bake the Meringues:
Place the baking sheets in the preheated oven. Bake for about 1 hour to 1 hour 15 minutes, or until the meringues are dry and crisp to the touch. Avoid letting them brown; you want them to remain a pale white color.
7. Cool in the Oven:
Once baked, turn off the oven but leave the meringues inside with the door slightly ajar. Let them cool completely in the oven. This helps achieve the perfect crisp texture!
8. Store Your Cookies:
Carefully remove the meringue bones from the parchment paper. Store them in an airtight container at room temperature to keep them deliciously crisp.
These delightful meringue bone cookies are a fun and tasty way to celebrate Halloween or any festive occasion. Enjoy and share with friends and family!
Can I Use Egg Whites from a Carton Instead?
Yes, carton egg whites can be used in this recipe! Make sure to use an equivalent amount as specified—typically, 2 tablespoons of liquid egg whites equal one large egg white. Just ensure they are at room temperature before whipping.
How Do I Store Leftover Meringue Cookies?
Store leftover meringue bones in an airtight container at room temperature to keep them crisp. Avoid refrigerating, as moisture can make them chewy.
Can I Color the Meringue?
Absolutely! You can add a few drops of gel food coloring to the meringue mixture after achieving stiff peaks. Just mix it in gently until you reach your desired color. This is a fun way to customize your meringue bones for Halloween or other events!
What If My Meringue Fails to form Stiff Peaks?
If your meringue isn’t forming stiff peaks, check that your bowl and beaters are completely clean and dry. Little bits of grease can prevent proper whipping. If you suspect the egg whites are not fresh, try using new ones, as old egg whites have a harder time whipping up.
