- 3 egg whites
- 1/4 tsp. (1 mL) cream of tartar
- pinch of salt
- 2/3 cup (150 mL) granulated sugar
- 1 tsp. (5 mL) vanilla
- Preheat the oven to 225 degrees F (105 degrees C). Line two cookie sheets with parchment paper.
- In a mixing bowl, with an electric mixer, beat the egg whites with the cream of tartar and salt until foamy. Gradually - one spoonful at a time - add the sugar, beating well after each addition so that the sugar is absorbed into the meringue. Continue beating until the meringue stands up in a glossy, firm peak when you lift the beaters out of the bowl. Beat in the vanilla.
- Spoon the meringue into a pastry decorating bag with a plain round tip approximately 3/8-inch (1 cm) wide (a bit smaller is ok, but no smaller than 1/4-inch). Pipe 3-inch (7.5 cm) bone shapes - one long line with two rounded blobs on each end. Pipe all the meringue at once because it cannot be baked in batches - it will deflate if it sits too long.
- Place the cookie sheets in the preheated oven and bake for 1 hour. Without opening the oven door, turn the heat off and let the meringues remain in the oven for 1 more hour to dry and crisp.
- Remove from cookie sheets carefully - you don't want any broken bones!
How kids can help
Younger children can add the sugar gradually as an adult beats the meringue with an electric mixer.
Older children (9 and up) can help form the bone shapes with the pastry bag (it will take a bit of practice, so be patient).