Meringue Bones

Recipe courtesy of Food Network Kitchen
From: Food Network Magazine
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Total:
2 hr 30 min
Active:
30 min
Yield:
about 12
Level:
Intermediate

Ingredients

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • Seedless strawberry or raspberry jam, for filling
Meringue Bones

Directions

Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until white and foamy. Gradually beat in the sugar until thick and glossy, about 5 minutes, then beat in the vanilla.

Transfer the meringue to a pastry bag fitted with a 3/8-inch round tip. Pipe 3-inch bones onto the prepared baking sheets. Bake, switching the pans halfway through, until the meringues are dry and crisp, 1 1/2 to 2 hours. Transfer to a rack and let cool completely on the baking sheets.

Carefully loosen the meringue bones from the parchment paper and sandwich with a thin layer of jam. Spread or pipe a thin layer of jam on the flat side of a meringue; sandwich with another meringue. Repeat with the remaining meringues.

Photograph by Ralph Smith