Halloween Meringue Bones and Raspberry Blood
 
Prep time
Cook time
Total time
 
A bone-chilling treat for your Halloween bash that's fun for kids and adults!
Author:
Serves: 10-12 bones
Ingredients
  • Meringues
  • 2 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • ½ cup sugar
  • ⅛ teaspoon salt
  • Raspberry Sauce
  • 1 cup frozen raspberries
  • ¼ cup water
  • 2 tablespoons sugar
  • 1½ teaspoons cornstarch
Instructions
  1. Preheat oven to 225 degrees F and line a baking sheet with parchment paper.
  2. Place egg whites in a medium bowl with cream of tartar and salt and beat on medium-high speed until soft peaks form.
  3. Add vanilla extract and gradually beat in sugar, 1 tablespoon at a time until stiff peaks form, the meringue is shiny, and sugar is fully dissolved. (To test this: rub a little of the meringue between your fingers - you shouldn't feel sugar granules if it's fully dissolved).
  4. Fill a pastry tube or quart or gallon plastic sandwich bag with meringue and snip the end. Pipe a 3-inch line (by ~1 inch wide) line on the parchment paper. Pipe two balls on each side of the line to create the bone ends. You can smooth any peaks/lines with your finger or a spoon. Continue to create 10-12 bones.
  5. Bake for 1½ - 2 hours, or until the meringue easily is moved from the parchment paper. Cool on baking sheet. Store in an air-tight container in a cool, dry place.
  6. Meanwhile, combine all ingredients for the raspberry sauce in a small saucepan over medium heat and stir well to fully incorporate. Bring to a simmer, while stirring and mashing raspberries. Continue to cook until raspberries break down and sugar dissolves (~5 minutes).
  7. Remove from the heat and press raspberry mixture through a fine-mesh sieve to remove seeds. Cool to room temperature and serve, or store in the fridge and stir well immediately before serving.
Notes
This "meringue bones" recipe is not my original idea, but is adapted from many brilliant recipes/pictures I've seen. This specific meringue recipe is adapted from my berry basil meringues.

If the meringues are a little chewy after baking, it means they aren't fully cooked/dried out. You can put them back in the oven for 15-30 minutes to harden.
Recipe by thyme & toast at https://thymeandtoast.com/meringue-bones-and-raspberry-blood/