advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sweet Bones

Spook Halloween party guests with these light, airy confections.

  • Yield: Makes about 18
Sweet Bones

Source: Halloween 2004, Special Issue

Ingredients

  • 6 large egg whites
  • 1 1/2 cups sugar

Directions

  1. Preheat oven to 200 degrees. Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to the touch, about 5 minutes.

  2. Return bowl to mixer, and fit mixer with the whisk attachment. Beat on high speed until very stiff peaks form, about 8 minutes.

  3. Transfer meringue to a pastry bag fitted with a 1/2-inch plain round tip, such as a Wilton #1A. Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper (as shown below). Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.

Cook's Note

Meringues can be baked three days ahead; store in an airtight container at room temperature. Make meringue bones using one continuous motion: Begin by piping a horizontal S shape at top. Continue piping meringue downward in a straight line to form the middle of the bone. Finish by making another horizontal S shape at the bottom. Repeat until all of the meringue is used up.

Reviews (37)

  • cupcake collection 28 Feb, 2014

    Hi there,
    Ive looked at so many recipe's and all state just the words "sugar" I take it this is icing sugar???
    Thanks

  • KS2222 28 Oct, 2013

    This recipe is super super easy. Follow the directions! You must whip whip on high...set your timer for 8min! These are no fail, and delicious!

  • melgoede 26 Oct, 2013

    So awseome! My first time baking meringue and I can't wait to do it again!! Though next time I'll decrease the sugar to 1c. I made this with 8 whites and the 1-1/2 c. and it was pretty sweet. I had so much meringue that I got sick of piping bones and ended up squirting piles (naming those "ghost poop"). They took longer to dry but are too cute. I plan to make a chocolate ganache for dipping ("diarrhea dip")... it's kinda sick how far we go with our Halloween meal. This recipe will be a yearly

  • mdenton90 29 Oct, 2011

    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.

  • carabau 27 Oct, 2011

    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!

  • Spiravi 26 Oct, 2011

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

  • ashkatt 21 Oct, 2011

    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.

  • samberthaha 17 Oct, 2011

    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!!!! >:((((((((

  • SandeeaCocina 7 Oct, 2011

    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

  • ddietz5 26 Oct, 2010

    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?

  • ddietz5 26 Oct, 2010

    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?

  • Alana Waters-Piper 24 Oct, 2010

    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!

  • TiffFinn 22 Oct, 2010

    READ THIS BEFORE MAKING! I used 7 egg whites

  • TiffFinn 22 Oct, 2010

    READ THIS BEFORE MAKING! I used 7 egg whites

  • vampirediva 12 Oct, 2010

    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

  • grnday_sam 9 Oct, 2010

    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.

  • Lily422 24 Sep, 2010

    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.

  • ddorf 15 Oct, 2008

    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?

  • terrie-bear 8 Oct, 2008

    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.

  • stargazerss3 5 Oct, 2008

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

  • Schwendelaqueedie 5 Oct, 2008

    never mind. I had a blonde moment. sorry

  • Schwendelaqueedie 5 Oct, 2008

    does anyone know how many bones this recipe makes?

  • donissweetbaker 4 Oct, 2008

    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.

  • gnutzo 3 Oct, 2008

    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"!

  • ShannonGrace 3 Oct, 2008

    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!

  • JazzyMoM32 3 Oct, 2008

    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?

  • cookiesgalore 2 Oct, 2008

    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.

  • judysosbee 2 Oct, 2008

    Bloody strawberry sauce is a great dip!

  • moethorne 2 Oct, 2008

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

  • lupitaB 2 Oct, 2008

    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.

  • megbonkers 2 Oct, 2008

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

  • happygirlsherri 2 Oct, 2008

    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!!

  • aingael_mama 2 Oct, 2008

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

  • suehorne5892 2 Oct, 2008

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

  • homesicksoutherner 2 Oct, 2008

    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?

  • mykele 2 Oct, 2008

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

  • Tanyamom 2 Oct, 2008

    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

Related Topics