Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Meringue Bones

Meringue Bones

A plateful of these crisp and tasty bones makes a wonderfully creepy addition to your Halloween table.

3 egg whites

1/4 tsp. (1 mL) cream of tartar

pinch of salt

2/3 cup (150 mL) granulated sugar

1 tsp. (5 mL) vanilla

Preheat the oven to 225° F (105° C). Line two cookie sheets with parchment paper.
In a mixing bowl, with an electric mixer, beat the egg whites with the cream of tartar and salt until foamy. Gradually — one spoonful at a time — add the sugar, beating well after each addition so that the sugar is absorbed into the meringue. Continue beating until the meringue stands up in a glossy, firm peak when you lift the beaters out of the bowl. Beat in the vanilla.
Spoon the meringue into a pastry decorating bag with a plain round tip approximately 3/8-inch (1 cm) wide (a bit smaller is ok, but no smaller than 1/4-inch). Pipe 3-inch (7.5 cm) bone shapes — one long line with two rounded blobs on each end. Pipe all the meringue at once because it cannot be baked in batches — it will deflate if it sits too long.
Place the cookie sheets in the preheated oven and bake for 1 hour. Without opening the oven door, turn the heat off and let the meringues remain in the oven for 1 more hour to dry and crisp.
Remove from cookie sheets carefully — you don’t want any broken bones!
Makes about 4 dozen.

Advertisements

October 14, 2006 - Posted by | Candy, Dessert, Dessert Recipes, Events, Famous Recipes, Halloween, Halloween Recipes

No comments yet.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: