New This Month

Sweet Bones


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

  • Yield: Makes about 18
sweet bones

Photography: Sang An


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


  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. 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.

  4. Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.

Cook's Notes

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

Reviews Add a comment

  • 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.
  • 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!
  • 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
  • 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?