Meringue Bone Cookies are fun, light treats that look like spooky bones! Made mainly from egg whites and sugar, they’re crispy on the outside and fluffy inside.
These cookies are perfect for Halloween or any bone-themed party. I love to whip up a batch while listening to some spooky tunes. They’re so easy, even a ghost could do it! 👻
Key Ingredients & Substitutions
Egg Whites: Fresh, room temperature egg whites are key for meringue. If you’re out of eggs, aquafaba (the liquid from canned chickpeas) works as a great vegan substitute—3 tablespoons equate to one egg white!
Sugar: Granulated sugar is essential for sweetness and structure. For a healthier option, superfine sugar can blend better. Avoid using alternatives like honey or syrup as they won’t whip up properly.
Cream of Tartar: This helps stabilize the egg whites for a better texture. If unavailable, lemon juice can work in a pinch—about 1/2 teaspoon is enough to replace it!
Vanilla Extract: Adds flavor; you can switch it out for almond extract if you want something different. Just a little can give a unique twist to the cookies!
What’s the Best Way to Achieve Stiff Peaks in Meringue?
Getting stiff peaks is crucial for that perfect meringue. It’s all about patience and technique!
- Make sure your mixing bowl is clean and dry, as any grease can hinder egg whites from whipping up properly.
- Start beating the egg whites on medium speed until foamy, then slowly add the cream of tartar and salt.
- Gradually add sugar, about a tablespoon at a time, while mixing on high speed—this keeps the meringue stable.
- Continue beating until you see stiff peaks form: the mixture should stand upright when you lift the beater.
Remember, if the meringue looks glossy and holds its shape, you’re on the right track!
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 around 20 minutes of active preparation time, plus 1.5 to 2 hours for baking. You’ll also want to let the meringues cool completely in the oven once it’s turned off, which may take an additional 30 minutes to an hour. Altogether, you can expect to spend about 2 to 3 hours from start to finish!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Start by preheating your oven to 200°F (93°C). While that’s warming up, line your baking sheets with parchment paper to keep the meringues from sticking.
2. Whipping the Egg Whites:
In a clean, dry mixing bowl, whisk the egg whites with an electric mixer on medium speed until they become foamy. It’s like getting the first bubbles of a party started!
3. Stabilizing the Mixture:
Add the cream of tartar and a pinch of salt into the foamy egg whites. This step is important to keep your meringue nice and stable as it whips up.
4. Adding Sugar Gradually:
Now, switch your mixer to high speed and gradually add the granulated sugar, about one tablespoon at a time. Mix well after each addition until your meringue develops stiff, glossy peaks and the sugar has dissolved. This can take about 4 to 5 minutes of mixing.
5. Flavoring the Meringue:
Gently mix in the vanilla extract to add a lovely flavor to your cookies, but be careful not to deflate your meringue!
6. Piping the Bones:
Transfer the fluffy meringue into a piping bag fitted with a round tip. Now comes the fun part—pipe bone shapes onto your prepared baking sheets! First, create a straight line for the bone and then add two round “knob” shapes at each end. Get creative!
7. Baking Time:
Place the baking sheets in the oven and bake the meringue bones for about 1.5 to 2 hours. You’re looking for them to be completely dry and crisp to the touch. Once the time’s up, turn off the oven and leave the meringues inside to cool completely. This helps them set beautifully.
8. Serving Your Cookies:
After they’re completely cool, carefully peel the meringue bones off the parchment paper. You can serve them right away or keep them in an airtight container to maintain their crunchiness. Enjoy your delightful and spooky Meringue Bone Cookies!
These airy, crisp meringue cookies shaped like bones make a fun and delightful treat for any occasion!
Can I Use Egg Whites from a Carton?
Yes! If you prefer using egg whites from a carton, make sure to check the packaging for equivalent measurements. Generally, 2 tablespoons of liquid egg whites equal one large egg white. Just ensure they are at room temperature before whipping!
How Do I Know When the Meringues Are Done Baking?
The meringues should be dry and crisp to the touch. You can gently tap the surface; if they sound hollow and release easily from the parchment paper, they’re ready. Keep in mind, if they still feel soft or sticky, they need more time!
Can I Store Meringue Cookies, and How Long Do They Last?
Absolutely! Store your meringue bone cookies in an airtight container at room temperature. They will stay fresh for up to a week, but ideally, you want to consume them within a few days for the best texture and flavor.
What Should I Do If My Meringue Doesn’t Whip Up Properly?
If your meringue isn’t whipping up to stiff peaks, it could be due to grease in the bowl or on the beaters. Make sure everything is thoroughly cleaned and dry. If the egg whites still won’t whip, check that they’re at room temperature—as colder whites won’t whip properly!