Crunchy Meringue Bones Treats for Halloween (3 Ingredients Only!)

Crunchy Meringue Bones are the original and monstrous variant of the classic sweet meringues. A perfect recipe to scare guests on Halloween night, prepared with only 3 ingredients: egg whites, sugar and corn starch.

To bring them to the table, you just need to beat the egg whites, which must be used strictly at room temperature, with the granulated sugar until stiff, then add the corn starch and transfer the resulting mixture into a piping bag with a smooth nozzle. At this point, all you have to do is draw lots of small meringue bones on a baking tray lined with baking paper and then bake everything in a static oven at 90 °C for about 2 hours. The result will be mini pastries that are crunchy on the outside and melting in the centre, which you can leave to cool completely in the oven turned off with the door slightly open and then serve at a themed party, along with witches' hats , sweet coffins and terrifying spiders.

What Are Crunchy Meringue Bones?

The meringue bones are a spooky Halloween variation of classic meringue cookies, shaped like bones. Meringue itself dates back to the 17th century, with origins often attributed to either France or Switzerland. Traditionally made with whipped egg whites and sugar, meringue cookies are crisp and airy. Fun fact: Italian meringue involves heating sugar syrup before mixing it into the egg whites, giving it a more stable texture compared to the French method. These bone-shaped cookies are perfect for adding a creepy touch to Halloween celebrations.

Pro Tips for The Best Crunchy Meringue Bones

• Make sure the egg whites are at room temperature for better volume when whipped.
• Use a clean, dry bowl for whipping the egg whites to avoid any grease or moisture.
• Gradually add sugar to the egg whites for a smoother texture.
• Whip until stiff peaks form, but be careful not to overwhip.
• Bake at a low temperature to dry out the meringues without browning.

Why Are My Egg Whites Not Whipping Up?

Egg whites might not whip up properly if there's any trace of grease or yolk in the bowl, as fat prevents the whites from forming stiff peaks. Using a clean, dry, and grease-free bowl is essential. Additionally, cold egg whites or adding sugar too quickly can also inhibit whipping.

Can I Decorate Them in Any Way?

You can decorate meringue bones by adding chocolate or colored icing to create details, like cracks or "blood" for a spooky effect. You can also use edible glitter or sprinkles to add texture and shimmer. Another fun idea is to dip the ends of the bones in melted chocolate for extra flavor and contrast.

Can I Add Any Flavorings?

If you like, for an even more fragrant consistency, you can add almond flour to the meringue, a bit like you do with macaron dough, or you can try your hand at an Italian-style meringue: in this case the egg whites are not whipped cold as in the French method, but pasteurized with a syrup of water and sugar brought to a temperature of 121 °C.

Can I Make These Ahead?

Of course! Once baked and fully cooled, store them in an airtight container at room temperature for up to a week. Be sure to keep them away from moisture to maintain their crisp texture. Avoid refrigerating, as humidity can cause the meringues to soften.

Do These Meringues Freeze Well?

Meringues generally do not freeze well because they can absorb moisture during thawing, which makes them soft and lose their crisp texture. It's best to store them at room temperature in an airtight container for optimal freshness.

How to Store Crunchy Meringue Bones

To store leftover meringue bones, place them in an airtight container at room temperature, away from moisture, for up to a week. Avoid refrigerating, as humidity can make the meringues lose their crispness. Keep them in a cool, dry place to maintain their texture.

How to Make Crunchy Meringue Bones

Collect the egg whites at room temperature in a clean bowl.

Start working the egg whites with a pair of electric whisks.

When they are semi-whipped, add half the granulated sugar and continue working with the whisks.

Once you have obtained a firm meringue, pour the remaining sugar.

Finally, add the sifted cornstarch, mixing delicately with a spatula and with movements from the bottom upwards so as not to deflate the mixture.

Then transfer the resulting meringue into a piping bag with a smooth nozzle.

Draw bone-shaped meringues on a baking sheet lined with parchment paper and cook in static mode at 190°F (90°C) for about a couple of hours. Once finished, let the sweets cool completely in the oven with the door slightly open.

Arrange the meringue bones on a serving plate. Enjoy!