Bones anyone?

These adorable little things are easy to whip up.  They are a nice little gift for teachers  and classmates.  I used my mixer to whip up the egg whites, and then put them into a large ziplock bag and cut the tip off then piped them onto parchment paper on a baking sheet.
Here is the recipe:

Makes about 2 dozen cookies



1‑1/2 cups sugar
Pinch of salt
5 egg whites at room temperature ( IMPORTANT that they are at room temp)
Pinch of cream of tartar
1 teaspoon almond or vanilla extract


1. Preheat oven to 220°F. Line 2 cookie sheets with parchment paper.
2. Combine sugar and salt in small bowl. Beat egg whites and cream of tartar in small bowl with electric mixer at low speed until soft peaks form. Gradually add sugar mixture, beating constantly. Beat until stiff peaks form and meringue is shiny and smooth. Add extract; beat just until blended.
3. Fill ziplock bag with meringue. Pipe log 3 to 4 inches long. Pipe 2 balls on both ends of each log. Smooth any peaks with wet finger. Repeat with remaining meringue.
4. Bake 30 minutes; turn off heat. Leave cookies in oven overnight; do not open oven door.

Easy! I told you! Just don't make the same mistake and ASSUME the ziplock bag is sealed shut.....Huge mess!!

ENJOY:)