Halloween Meringue Bones and Raspberry Blood

It’s no secret that I love Halloween. Growing up, it was kind of a big deal because my sister’s birthday happens to be October 31. What did that mean for her? Countless Halloween-themed birthday parties over the years. What did that mean for me? Getting to celebrate Halloween and birthday Halloween = multiple occasions to dress up in costumes. Also the slight fear in the back of my mind that my big sister may very well be a witch.

I still love Halloween. I love dressing up in fun costumes, Halloween parties, celebrating my sister’s (who is definitely not a witch) birthday, and making fun treats. Last year, I saw a picture of meringue bones floating around and decided that I HAD to make them. But, of course, I had to take a step further and make raspberry “blood” dipping sauce. They were a hit, and I’ve decided to make them a tradition every year. In fact, I’m making a batch for the Halloween celebrations this weekend…

5.0 from 1 reviews

Halloween Meringue Bones and Raspberry Blood

 

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Prep time

15 mins

Cook time

2 hours

Total time

2 hours 15 mins

 

A bone-chilling treat for your Halloween bash that's fun for kids and adults!

Author: thyme & toast

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.

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