SPOOKY MERINGUE BONES

When my kids were little, Halloween was their favorite holiday. Walking through the dark neighborhood dressed up in costumes, stopping by scarily decorated houses to pick up treats was super exciting and sometimes a little frightening too. Now they’ve reached an age at which decorating the house and handing out treats to little trick-or-treaters still gives them the joy of this special evening. We’ve started making our own halloween candies and they especially enjoyed piping these sweet bone-shaped delicacies onto a baking sheet! These meringue bones not only look spooky but can actually be a little scary to make since small mistakes can deflate the fun. If you follow the tips below closely, you can prevent disaster. Other than that, I can only encourage you to give it a try because they really are fun to make! And they are spookelicious!

INGREDIENTS
3 egg whites (fresh eggs work best!)
3/4 cup honey (I like acacia honey, but any light color, good quality honey will work)
1/2 tsp vanilla extract

Tools:
candy thermometer
stand mixer or hand mixer
cookie tin
pastry bag with 1/2” plain round tip and large coupler

INSTRUCTIONS
Separate the eggs and let the egg whites sit until they reach room temperature.

Add the honey to a small saucepan and heat over high heat until it starts boiling. Do not stir. Lower the temperature, insert the candy thermometer and keep an eye on the boiling honey until it reaches the desired temperature (240° F / 115° C).

Place the egg whites in the bowl of a stand mixer or large mixing bowl. With the whisk attachment in the stand mixer or hand mixer, beat the egg whites until soft peaks form. Add the vanilla extract and continue whisking until stiff peaks form.

When the honey reaches 240° F / 115° C, immediately remove the pot from the stove.

Slowly add the honey to the egg whites by pouring it down the inner side of the mixing bowl while continuously whisking the egg whites at high speed. Continue to whisk the mixture until it doubles in volume and turns very shiny and stiff.

Line two large baking sheets with parchment paper.

Transfer the egg white mixture into a pastry bag fitted with a 1/2” plain round tip. Pipe bone shapes, making sure to hold the parchment paper in place. Piping a heart shape and then straight for a few inches and finish with another upside down heart to make it look like a bone.

Bake in the oven at 200° F / 90° C for 2 hours. Remove from the oven and make sure to let cool completely before handling. Store in an airtight container in a cool and dry place.

Tips
- The equipment you use must be clean and free of oil or grease.
- Make sure to use fresh eggs.
- Pick a day with low humidity for making the meringue.
- When you separate the eggs, make sure there is absolutely no egg yolk in the egg whites.
- The egg whites have to be at room temperature when you start.
- Ensure that the honey has the proper temperature of 240° F / 115° C.
- Make sure to add the honey to the egg whites right when the stiff peaks form. If the honey is not ready yet, slow down the beating until the honey has reached the correct temperature, then speed up the whisking once again to add the honey.

PRINT

MY LATEST RECIPES

Featured