These Meringue Bone Cookies are fun, crunchy treats perfect for any spooky occasion! Light and airy, they’re made with just egg whites and sugar, making them sweet and simple.
They look adorable and taste delightful! I love making these for Halloween parties—they’re a hit every time. Plus, the best part? You can get creative with decorating them! 🎃
Key Ingredients & Substitutions
Egg Whites: Fresh large egg whites are essential for achieving that lovely meringue texture. If you’re vegan or out of eggs, you can use aquafaba (the liquid from canned chickpeas) as a substitute. You’ll need about 1/4 cup for 4 egg whites!
Sugar: Granulated sugar is crucial for creating the meringue’s structure and sweetness. If you’re looking for a lower-calorie option, use a granulated sugar substitute like erythritol, but keep in mind the texture may differ slightly.
Cream of Tartar: This ingredient helps stabilize the egg whites, giving your meringue its lovely volume. If you don’t have any, lemon juice or white vinegar can work in a pinch; use about 1/2 teaspoon.
Vanilla Extract: I love vanilla for flavoring, but almond extract or any other flavor can also work! Play around with different extracts to suit your taste.
How Do I Achieve the Perfect Meringue Texture?
Making meringue can seem tricky, but with a few tips, it’s easy! Start by ensuring your mixing bowl and beaters are completely clean and dry—any grease can prevent the egg whites from whipping up properly.
- Beat egg whites and cream of tartar together until soft peaks form. This means the whites should hold their shape but still be a bit floppy.
- Gradually add sugar while beating. Adding it slowly allows the sugar to dissolve completely, which is vital for a smooth meringue.
- Keep mixing until you achieve stiff, shiny peaks. This means when you pull the beaters out, the peaks stand up straight and don’t droop over.
- Pipe your shapes quickly after beating. If you let the meringue sit too long, it can begin to deflate.
Finally, let them cool in the oven to avoid cracks and maintain the lightness. Happy baking!
Meringue Bone Cookies Recipe
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup (200 grams) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Edible gold or silver sprinkles (optional, for decoration)
How Much Time Will You Need?
This recipe will take about 15 minutes of preparation time, plus 1.5 to 2 hours for baking. After baking, let the cookies cool in the oven for best results. Overall, it’s a fun and low-effort treat that you can have ready in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 200°F (90°C). This low temperature is crucial for drying out the meringues without browning them. While the oven is heating, line two baking sheets with parchment paper. This will prevent your meringues from sticking.
2. Whip the Egg Whites:
In a clean, dry mixing bowl, combine the egg whites and cream of tartar. Using an electric mixer, beat the mixture on medium speed until soft peaks form—this means that when you lift the beaters, the egg whites should just hold their shape but still look soft and fluffy.
3. Add Sugar Gradually:
Now, slowly add the granulated sugar—about a tablespoon at a time—while continuing to beat the egg whites. After all the sugar is added, increase the mixer speed to high and beat until you get stiff, glossy peaks. This process usually takes about 5-7 minutes, and you want to make sure that all the sugar dissolves completely for a smooth meringue.
4. Add Flavor:
Once you have the stiff peaks, gently beat in the vanilla extract until just combined. Be careful not to deflate the egg whites!
5. Pipe the Bone Shapes:
Transfer the meringue into a piping bag fitted with a plain round tip. Pipe out the bone shapes directly onto the prepared baking sheets. Try to make two rounded ends connected by a narrower shaft, just like a real bone. Feel free to add some decorative details if you’d like!
6. Add Decoration:
If you’re using them, lightly sprinkle your edible gold or silver sprinkles over the piped meringues. They’ll look festive and fun!
7. Bake:
Bake the meringues in your preheated oven for 1.5 to 2 hours. The meringues should be completely dry and crisp when you gently touch them. Avoid opening the oven door during baking to keep the temperature stable.
8. Cool Down:
After baking, turn off the oven and let the meringue bones cool completely inside the oven. This will help them dry thoroughly and prevent cracking.
9. Serve or Store:
Once cooled, carefully remove the cookies from the parchment paper. You can serve them right away or store them in an airtight container to keep them crispy. Enjoy your delightful and festive Meringue Bone Cookies with friends and family!
Happy baking!
Can I Use Egg Whites from a Carton Instead?
Yes! You can use liquid egg whites from a carton. Just make sure to use the equivalent of 4 large egg whites, which is typically about 1/2 cup. Follow the same instructions for whipping them.
How Can I Tell When the Meringues Are Done Baking?
Meringues are done when they’re completely dry and crisp to the touch. You should be able to gently lift them off the parchment paper without any sticking. If they feel soft or have any give, they need more baking time.
Can I Flavor the Meringues Differently?
Absolutely! Feel free to experiment with different flavors. Almond extract, lemon zest, or peppermint extract can add a lovely twist. Just make sure to add these flavors in moderation to ensure you don’t affect the texture.
What’s the Best Way to Store Leftover Meringue Cookies?
Store any leftover meringue cookies in an airtight container at room temperature. They can last for up to a week. Just be sure to keep them away from humidity, as that can make them soggy!
