Meringue Bone Cookies are spooky yet sweet treats perfect for Halloween! Made with just egg whites and sugar, these light and crispy cookies are shaped like bones.
These cookies are fun to decorate and make your Halloween party festive. I love serving them alongside a hot drink for a cozy treat while watching Halloween movies! 🎃
Key Ingredients & Substitutions
Egg Whites: Fresh, room temperature egg whites whip up better and create a fluffier meringue. If you’re avoiding eggs, aquafaba (1/4 cup for each egg white) works surprisingly well as a vegan substitute!
Granulated Sugar: Granulated sugar is ideal as it dissolves well in the egg whites. If you have superfine sugar, it’s even better! Avoid brown sugar as it will change the color and texture.
Cream of Tartar: This helps stabilize the egg whites. If you’re out, use about 1/2 teaspoon of lemon juice or vinegar as a good substitute to keep the meringue strong.
Vanilla Extract: Adding vanilla gives a nice flavor, but it’s optional. You can also use almond extract for a twist, or leave it out entirely for plain meringue!
How Can I Make Sure My Meringue Doesn’t Crack?
Cracking is a common concern when baking meringue. Here are some steps to prevent that:
- Avoid sudden temperature changes by letting the meringues cool in the oven with the door ajar. This gradual cooling helps maintain their structure.
- Don’t open the oven door during baking. It’s best to leave it closed until the time is up.
- Having the right oven temperature is key: too high can cause the outside to brown while inside remains soft. Keep it low at 200°F (93°C).
Following these tips will help ensure your Meringue Bone Cookies turn out perfectly every time! Enjoy making and sharing these crunchy, fun treats!
Meringue Bone Cookies
Ingredients:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 1 1/2 to 2 hours of baking time, followed by cooling time in the oven. Overall, set aside roughly 3 hours to complete your fun Halloween treat!
Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 200°F (93°C). Line two baking sheets with parchment paper to ensure the meringues don’t stick.
2. Whip the Egg Whites:
In a clean and dry mixing bowl, combine the egg whites, cream of tartar, and a pinch of salt. Using an electric mixer on medium speed, whip the egg whites until soft peaks form. This means the mixture will hold its shape but will still be slightly floppy.
3. Add Sugar and Beat:
While the mixer is running, gradually add in the sugar one tablespoon at a time. Increase the mixer speed to high and continue beating until you see stiff, glossy peaks and the sugar has fully dissolved. This process usually takes about 5-7 minutes. Finally, add the vanilla extract and give it a quick mix to combine.
4. Pipe the Meringue:
Transfer the meringue to a piping bag fitted with a large round tip or a bone-shaped nozzle if you have one. On the prepared baking sheets, pipe your meringue into bone shapes: start with a straight line about 3 inches long and add larger “knobs” at both ends to mimic the bone ends. Make sure to leave space between each piece so they don’t stick together.
5. Bake the Cookies:
Bake your meringue shapes in the oven for about 1 1/2 to 2 hours, or until they are completely dry and crisp. The meringues should lift off easily from the parchment paper when ready.
6. Cool Down:
After baking, turn off the oven and leave the meringue cookies inside with the door slightly ajar. This helps them cool down gradually and prevents cracking.
7. Store and Serve:
Once the meringues have completely cooled, gently remove them from the parchment paper and store them in an airtight container. Enjoy your delightful Meringue Bone Cookies at your Halloween festivities or share them with friends for a sweet and spooky treat!
Happy baking! 🎃
Can I Use Egg Whites from a Carton Instead?
Yes, you can use liquid egg whites from a carton as a convenient substitute. Check the packaging for the equivalent measurement; typically, 2 tablespoons of liquid egg white equals one large egg white.
How Should I Store Leftover Meringue Bone Cookies?
Store leftover meringue cookies in an airtight container at room temperature. They’ll remain fresh and crispy for up to a week. Avoid refrigerating them as humidity can make them chewy.
What Can I Do If My Meringue Is Too Runny?
If your meringue doesn’t reach stiff peaks, continue mixing a bit longer. Ensure your bowl and whisk are clean and free of grease, which can prevent the egg whites from whipping up properly. Adding a touch more sugar can sometimes help stiffen the mixture as well.
Can I Color My Meringue for a Festive Look?
Absolutely! You can add gel food coloring to the meringue after achieving stiff peaks. Start with a small amount and mix gently until you reach your desired color. Avoid liquid food coloring as it may affect the meringue’s stability.
