Vanilla Meringue Bone Cookies

1. 1

   Assemble all ingredients. Preheat the oven to 225 degrees F (110 degrees C). Line 2 baking sheets with aluminum foil and grease the foil.

2. 2

   Using an electric mixer, beat the egg whites with the cream of tartar and salt in a bowl until the egg whites are foamy.

3. 3

   Gradually beat in the sugar, a few tablespoons at a time, making sure each addition dissolves into the meringue before adding more. Continue beating until the meringue looks glossy and forms a sharp peak when the beaters are lifted straight up; beat in the vanilla extract.

4. 4

   Transfer the meringue to a pastry bag fitted with a small tip.

5. 5

   Pipe the meringue into small bone shapes on the prepared aluminum foil. Pipe all the shapes at once, or the meringue will deflate.

6. 6

   Place the cookie sheets in the preheated oven and bake for 1 hour. Do not open the oven door or peek during baking. Turn off the oven and let the meringue bones cool in the oven without opening the door for 1 hour.

7. 7

   Carefully and gently remove the cookies from the aluminum to avoid breaking the bones.

• Calories 31.7 kcal Low Source
• Protein 0.61 g Low Source
• Carbs 7.55 g Moderate
• Total Fat 0.03 g Low Source
• Saturated Fat 0.02 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.11 mg Low Source
• Sodium 10.67 mg Low Source
• Fiber 0.0 g Low Source
• Sugar 7.51 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 0.33 mg Low Source
• Iron 0.0 mg Low Source
• Potassium 0.53 mg Low Source
• Vitamin A 0.3 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚