Meringue Bones

1 . Stage

Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with aluminum foil and grease the foil.

2 . Stage

Beat egg whites with cream of tartar and salt in a bowl with an electric mixer until egg whites are foamy. Gradually beat in sugar, a few tablespoons at a time, beating until the sugar dissolves in the meringue before adding more. Continue beating until the meringue is glossy and forms a sharp peak when beaters are lifted straight up out of the bowl; beat in vanilla extract. Spoon the meringue into a pastry bag fitted with a small tip.

3 . Stage

Pipe meringue into small bone shapes on the prepared aluminum foil. You must pipe all the shapes at once or the meringue will deflate.

4 . Stage

Place cookie sheets into the preheated oven and bake for 1 hour. No not open oven door or peek during baking. Turn the oven off and let the meringue bones cool in the oven without opening door for 1 hour. Gently and carefully remove cookies from aluminum to prevent broken bones.