These Meringue Bone Cookies are fun, spooky treats perfect for Halloween! Made from egg whites and sugar, they’re light and crispy, just like a cloud of sweetness.
They look super cute and are a hit at parties. I love to add some chocolate drizzle on top for a delicious twist—who doesn’t love chocolate? 🍫👻
Key Ingredients & Substitutions
Egg Whites: Make sure your egg whites are at room temperature for better volume. If you need an egg white alternative, aquafaba (the liquid from chickpeas) works well – 3 tablespoons is equivalent to one egg white.
Sugar: Granulated sugar is best for meringue. If you’re looking for a healthier option, try coconut sugar, but it may slightly affect the color and texture. I’ve personally stuck to classic granulated sugar for the best results!
Cream of Tartar: This stabilizes the egg whites. If you don’t have it, a teaspoon of vinegar or lemon juice can do the trick, helping the meringue hold its shape.
Vanilla Extract: This adds flavor, but feel free to swap it with almond extract if you like a different taste! I often switch it up depending on my mood.
How Can I Achieve Perfectly Whipped Egg Whites?
Whipping egg whites may seem simple, but there are a few tricks to get them just right. Start with a clean, dry bowl to ensure no fat can affect the volume. Here’s how to whip them successfully:
- Beat at medium speed until soft peaks form, then gradually add sugar. This helps create a stable meringue.
- Once stiff peaks form and the mixture is glossy, it’s ready. Don’t over-whip—this can cause the meringue to crack!
- Remember, room temperature egg whites whip up better than cold ones, so plan ahead!
Meringue Bone Cookies
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup (200 g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- A pinch of salt
How Much Time Will You Need?
This recipe will take about 15 minutes of active preparation time, plus 2 to 2.5 hours for baking and cooling. It’s a great way to make some delightful treats without needing constant supervision!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 200°F (95°C) and line two baking sheets with parchment paper. This ensures that your cookies don’t stick and can be easily lifted off after baking.
2. Whisk the Egg Whites:
In a clean and dry mixing bowl, combine the egg whites with a pinch of salt and the cream of tartar. Using a hand mixer, whisk them until soft peaks begin to form. This means the mixture should stand up a little but not be too stiff yet.
3. Add Sugar Gradually:
Now, it’s time to sweeten things up! Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Keep mixing until you achieve a glossy mixture with stiff peaks. Then, incorporate the vanilla extract for that lovely flavor!
4. Pipe the Bones:
Transfer the meringue into a piping bag fitted with a medium round or bone-shaped tip. This will help you create that fun bone shape. On your prepared baking sheets, pipe the mixture to form bone shapes that are about 3 to 4 inches long, ensuring there are two rounded ends for that classic bone look.
5. Bake the Meringues:
Place the baking sheets in the preheated oven and bake for approximately 1.5 to 2 hours. You’re looking for the meringues to become dry and crisp all the way through. They should easily lift off the parchment when they’re ready.
6. Cool Them Down:
After baking, turn off the oven but keep the meringues inside to cool and dry out for another hour. This will help them get that perfect crunch!
7. Store Your Cookies:
Once the meringues are completely cool, gently remove them from the parchment paper. Store your Meringue Bone Cookies in an airtight container to keep them nice and crisp.
Enjoy these delicate, crunchy Meringue Bone Cookies as a cute Halloween treat or a fun party snack! They’re sure to impress everyone with their delightful crunch and spooky shape!
Can I Use Egg Whites from a Carton?
Yes, you can use carton egg whites! Just check that they are 100% pure egg whites. Typically, you’ll need about 1/3 cup of egg whites to equal the whites from 4 large eggs. Also, ensure they are at room temperature for the best results.
What If My Meringue Isn’t Stiffening?
If your meringue isn’t forming stiff peaks, make sure your mixing bowl and beaters are completely clean and free of grease. Adding a pinch more cream of tartar can also help stabilize the egg whites. Just give it some more time; patience is key!
How Can I Add Flavor Variations?
To switch things up, you can add different extracts like almond, lemon, or peppermint instead of vanilla. For a fun touch, consider mixing in some cocoa powder for chocolate meringues or a bit of food coloring to make them festive!
Can I Store Meringue Bones Long-Term?
Absolutely! Store the meringue bones in an airtight container in a cool, dry place. They can last for about 1 to 2 weeks, but keep an eye out for any humidity, as it can make them sticky. Avoid refrigerating them, as moisture can ruin their crispiness!