Halloween meringue bones

• 100g (3 eggs) egg whites
• 220g (1 cup) white caster sugar
• ½ tsp cream of tartar

METHOD

1. Preheat the oven to 100C/210F/gas ¼. Pour the sugar into an ovenproof dish and place it in the oven.

2. Beat the egg whites with a handheld mixer or in the bowl of a standing mixer at high speed, until foamy. Add the cream of tartar and continue at high speed until stiff peaks form – about 10 minutes. Remove the sugar from the oven.

3. With the mixer running, start adding the sugar to the whites by a spoonful. Keep beating for a few more minutes after all the sugar has gone in order to dissolve it – it will make for a more stable meringue.

4. Prepare two flat baking trays, line them with parchment and stick the parchment to the trays with little blobs of the meringue mix. Pack the mix into a piping bag or an ordinary plastic bag with a corner cut off. Pipe onto the trays, following this shape of piping the mix onto the parchment:

5. Bake them for 50 – 60 minutes until firm to the touch. Leave them in the oven to cool completely.

---

See also

Zombie fingers

Halloween meringue ghosts

Chocolate eyeballs