Meringue Bones

1. 1

   In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag.

2. 2

   On parchment-lined

3. 3

   , pipe meringue into a 3-in. log. Pipe two 1-in. balls on opposite sides of each end of the log. Repeat with remaining meringue. Bake at 225u00b0 for 1-1/2 hours or until firm. Remove to wire racks. Store in an airtight container.

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