Ingredients

• 6 eggs whites
• 0.5 teaspoons cream of tartar
• 1 pinch salt
• 1.33 cups white sugar
• 2 teaspoons vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with aluminum foil and grease the foil.
2. 2 Beat egg whites with cream of tartar and salt in a bowl with an electric mixer until egg whites are foamy.
3. 3 Gradually beat in sugar, a few tablespoons at a time, beating until the sugar dissolves in the meringue before adding more. Continue beating until the meringue is glossy and forms a sharp peak when beaters are lifted straight up out of the bowl; beat in vanilla extract.
4. 4 Spoon the meringue into a pastry bag fitted with a small tip.
5. 5 Pipe meringue into small bone shapes on the prepared aluminum foil. You must pipe all the shapes at once or the meringue will deflate.
6. 6 Place cookie sheets into the preheated oven and bake for 1 hour. No not open oven door or peek during baking. Turn the oven off and let the meringue bones cool in the oven without opening door for 1 hour.
7. 7 Gently and carefully remove cookies from aluminum to prevent broken bones.

Nutrition per serving