meringue bones

Halloween is just around the corner and it's one of my favourite holidays, so this year I decided to make bones, with a slightly creepy (but delicious) drizzle of coloured chocolate.  I had never made meringues before, so I was pleasantly surprised with how easy they were to make and it was fun to pipe out the shapes.  These cookies would make a perfect Halloween party treat.  How great would these look piled on a plate beside the skeleton cookies I made last year?!

Meringue Bones

  • 4 large egg whites
  • 1/4 tsp cream of tartar
  • 1 cup sugar
  • 3/4 tsp vanilla
  • 1 cup red chocolate melting wafers

Adjust oven racks to the upper and lower middle positions and preheat to 200 F.  Line two large baking sheets with parchment paper.

Make sure the bowl and whisk you will be using are clean and grease-free (egg whites and grease don't mix).  Add the egg whites to the bowl of the stand mixer and beat at medium-low speed until they are frothy, then add the cream of tartar.  Increase the speed to medium-high and beat until the egg whites are white, thick and fluffy - like shaving cream.  Slowly add half of the sugar while mixing and continue beating until it's well incorporated.  Add the vanilla then decrease the speed of the mixer to low and sprinkle in the remaining sugar and mix until it's just incorporated.

Transfer the meringue to a large piping bag fitted with a large plain round tip.  Pipe 'bones' onto the parchment-lined baking sheets.  You don't need to leave much space between them because they don't spread.  Bake for 90 minutes, then turn off the oven but leave the cookies in there to cool.

After the cookies have cooled gently remove them from the parchment paper, then put the red chocolate wafers in a sandwich-sized ziploc bag.  Melt it in the microwave in 20 second increments (squish it around in-between) until it's really fluid, then snip a small corner off the bag and use it to pipe 'blood' on the ends of the bones.  I found it was easiest to hold the cookie upright and squish a thick line of chocolate along the top edge, while encouraging a few extra drips.  Set the cookie with the chocolate back on the parchment paper to set.

The cookies will keep in a sealed container for about 2 weeks.

Recipe adapted from Baking Illustrated.

my table is all ready for Halloween