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Sweet Bones

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Recipe photo courtesy of Sang An

Spook Halloween party guests with these light, airy confections made of meringue.

Yield

Ingredients

Directions

Cook's Notes

Meringues can be baked 3 days ahead; store in an airtight container at room temperature.

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131
  • 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
    Reply
  • 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!
    Reply
  • 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
    Reply
  • 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.
    Reply
  • MS10702140
    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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!!!! >:((((((((
    Reply
  • 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
    Reply
  • 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?
    Reply

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