See Also: Meringue Bone Cookies(recipes)
Peanut Meringue Cookies(recipes)
Meringue roulade with chestnut and cream filling (meringue roulade con marrons glaces)(recipes)
Meringue(recipes)
meringue(dictionary)
meringue(dictionary)
Lemon meringue(recipes)
Lemon meringue pie(recipes)
Viennese Meringue Bars(recipes)
Baked meringue with peaches(recipes)

Meringue Bone Cookies (recipes)


Meringue Bone Cookies

Yield: Makes about 2 dozen cookies



Ingredients:



1-1/2cups sugar

Pinch of salt

5egg whites at room temperature

Pinch of cream of tartar

1teaspoon almond, vanilla, orange or lemon extract









Preparation:





1.Preheat oven to 220°F. Line 2 cookie sheets with parchment paper. Prepare pastry bag with round #10 tip (about 3/8-inch diameter).2.Combine sugar and salt in small bowl. Beat egg whites and cream of tartar in small bowl with electric mixer at low speed until soft peaks form. Gradually add sugar mixture, beating constantly. Beat until stiff peaks form and meringue is shiny and smooth. Add extract; beat just until blended.3.Fill pastry bag with meringue. Pipe log 3 to 4 inches long. Pipe 2 balls on both ends of each log. Smooth any peaks with wet finger. Repeat with remaining meringue.4.Bake 30 minutes; turn off heat. Leave cookies in oven overnight; do not open oven door.







Tip:

To give the "bones" an ivory or "aged" look, add 1 to 2 drops yellow food coloring with the extract.