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Meringue Bones
Meringue Bones
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Bone-shaped meringue cookies - dairy and gluten free for all to indulge.
Ingredients:
  • 6 egg whites
  • 0.5 teaspoon cream of tartar
  • 1 pinch salt
  • 1.3333333730698 cups white sugar
Instructions:
  • Preheat your oven to 225°F (110°C) and prepare 2 baking sheets by lining them with aluminum foil and greasing the foil.
  • Using an electric mixer, whip egg whites with cream of tartar and salt in a bowl until foamy. Gradually add sugar, a few tablespoons at a time, ensuring it dissolves in the meringue before adding more. Beat until glossy and forming sharp peaks, then mix in vanilla extract. Transfer the meringue to a pastry bag with a small tip.
  • Pipe the meringue into small bone shapes on the prepared aluminum foil in one go to prevent deflation.
  • Place cookie sheets in the preheated oven and bake for 1 hour without opening the oven door. Turn off the oven and let the meringue bones cool inside without opening the door for another hour. Carefully remove cookies from the aluminum to avoid breaking them.

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