Meringue Bones

Preheat the oven to 225°F (110°C). Line two baking sheets with parchment paper. Parchment paper will help to remove the cookies better. (5 minutes)

In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. (3 minutes)

Add the cream of tartar and salt, and continue beating until stiff, glossy peaks form. (2 minutes)

Gradually add the sugar, a tablespoon at a time, beating well after each addition until the meringue is smooth and glossy and the sugar is completely dissolved. This is crucial for a smooth meringue. (7 minutes)

Beat in the vanilla extract. (1 minute)

Transfer the meringue to a piping bag fitted with a small round tip. (2 minutes)

Pipe the meringue onto the prepared baking sheets in bone shapes. Get creative with different sizes and forms! (15 minutes)

Bake for 1 hour. Then, turn off the oven and let the meringue bones cool completely inside the oven with the door closed for at least another hour, or preferably overnight. This prevents cracking. (120 minutes)

Carefully remove the meringue bones from the parchment paper. They should be crisp and dry. (5 minutes)