I just made these and they look great, very cute and fun especially for little kids but my husband and I didn't care for the flavor that much. I may have to try them again with the other suggestions on here to add flavor.

These were surprisingly good! The meringue comes out somewhat similar to honeycomb. I added a bit of vanilla extract when beating the meringue,and sprinkled cocoa powder ove rthe top before baking. Thinking about dipping in a chocolate ganache to finish...if they last that long!

I love this recipe. I have made it every year since it was in the magazine, my kids think they are great too.

samberthaha - it sound like you did not beat the eggs long enough. Have you made meringue before? You have to use a completely clean bowl and utensils (no hint of any oils or residues) and you have the beat like crazy until you have stiff peaks (as the recipe mentions). If you don't know the difference between soft/stiff/etc. peaks, try youtube for an example. When your raw meringue is properly beaten, it will be very thick and will definitely hold its shape.

WORST RECIPE I'VE EVER MADE IN MY LIFE!!! i followed all the directions and then i started to shape the bones, the egg whites slid across the pan and there was no possible way to make a bone shape. I AM SOOOOOOO DISAPPOINTED!!!! >:((((((((

I tried this recipe, but making a simple meringue just by beating 3 egg whites and 150 gr confectioners' sugar, until stiff peaks form, and it worked great! If you want to have a look at it, I just published some pics here http://www.larecetadelafelicidad.com/2011/10/recetas-de-halloween-para-ninos-en-whole-kitchen-magazine.html

pxlchk1--try mini chocolae chips on your ghosts for the face, also fun to do snowmen this way--we put them on a stick for treats. That was back when I was at sealevel, at 8000 feet now--have heard meringue doesn't work up here-haven't tried it yet--any suggestions?

pxlchk1--try mini chocolae chips on your ghosts for the face, also fun to do snowmen this way--we put them on a stick for treats. That was back when I was at sealevel, at 8000 feet now--have heard meringue doesn't work up here-haven't tried it yet--any suggestions?

We just did ghosts using a large, round piping tip and just swirling around to make a cone shape. They took much longer to bake, about 40 minutes more. -That could just be my electric oven. (shrug) Then we took black decorator icing and toothpicks to make two dots for eyes and a third for a little round mouth. Cute, spooky little ghosts!

READ THIS BEFORE MAKING! I used 7 egg whites

READ THIS BEFORE MAKING! I used 7 egg whites

I am planning on making these for my son's Halloween party at school. I live in SC, so when I make meringue ANYTHING I always make it on a dry day (if possible), run a small fan over the meringues as they cool

They are tasyt, but after fully cooled they remain VERY sticky. Maybe there's too much suger in the recipe, I don't know. I'm a cook, not a baker.

How much ahead of time can I make these and how long do these keep? What is the best way to store them? I would like to make them for my son's Halloween party.

I am on my second batch, they come out of the oven beautifully but I am in Florida... as soon as they hit the humidity they stick together and start to dissolve.... HELP! I am making these for a party tomorrow morning.. anyone out there? What can I do?

Mykele --This recipe is in this months magazine of MSL. It says to make the bones by piping a small figure eight shape at one end of the bone then proceed to make a 5" straight line and end by making another figure eight shape at the other end of the bone. I hope this helps.

How much cocoa powder would you use, Tanya? And, please share the the ghost idea, sounds great!

never mind. I had a blonde moment. sorry

does anyone know how many bones this recipe makes?

You can use instant hot chocolate mix to sprinkle on instead of straight cocoa powder for a sweeter taste. I have used this trick in the bakery.

You could add about 1 to 1 1/2 teaspoons instant coffee crystals to the meringue. Just crush them so that they are quite fine and fold into the meringue. You get a subtle coffee flavour with specks to the "bones"!

If you don't have a whisk attachment it may take longer to make your meringue as stiff as you would need it for this recipe. But about the Lemon meringue pie you wouldn't use this recipe since it takes so long o set up and it would be very hard. The meringue on a pie is somewhat soft. I also was thinking about either flavoring or coloring my bones/ghosts. Martha has another recipe that is very similar to this one but she adds food coloring to make them pink. Happy Fall to All!

What do do if I don't have a whisk attachment? Can I just use the bowl with a Hand held mixer and use zip lock bags? Is this the same way to do Lemon meringue pie?

To counteract the cream of tartar (like the other suggestion below), is to add 1-2 drops of lemon extract (such as "loraine oils" found in drugstores,etc.). It will mask the cream of tartar taste, and give it a nice subtle lemony taste.

Bloody strawberry sauce is a great dip!

Cream of tarter is a stabilizer. You can add it or not. Adding will make the meringue stiffer but can add a bitter taste.

I wonder if adding some flavoring like peppermint extract (maybe 1/2 teas.) will make the bones more surprising!!! There are so many other flavors to experiment with but I think I'll start with peppermint.

aingael_mama - cream of tartar can sometimes replace egg whites for people who can't eat eggs.

I have boys. I wonder if you place a drop of red food coloring on the tip of a small paint brush and then flick the long end of the brush over the cookies if that would be to gory?? (blood spatter) might have to try that, I really like the cocoa idea as well!!

Isn't there normally cream of tartar in meringues???? The ghosts do sound delightful

tanya: can you describe the ghosts that you made? Would love to try both...thanks

oh-what a brilliant idea to use a light dusting of cocoa powder!!! I may try that!! Do you think the poder has to be sweetened?

Directions say to shape as seen below...nothing is
shown.

I geuss I'll need to be starting on these soon, Yum.

I wonder how a light sprinkling of coco powder, then brushing most of that off would look like?

I've done ghosts with a similar recipie, I'll give this one a try.

Tanya