Meringue Bones

Preheat your oven to 200 degrees Fahrenheit. Place brown paper bags or parchment paper on cookie sheets to line it. Use an Egg Separator for three large eggs and put the yolks aside. Using a medium bowl beat the egg whites, 1/4 teaspoon of cream of tartar, and 1/8 teaspoon of salt at high speed until the mixture is fluffy. Add 2/3 cup of sugar slowly and then add 1/2 teaspoon of vanilla to the mixture and beat for another minute to incorporate it. Place the mixture in a piping bag or large plastic bag. Add a plain piping tip to the bag or simply snip off a tiny corner. Pipe out as many three-inch bone shapes onto paper as you can. Bake these ‘bones’ for one hour. Turn off the oven and allow the ‘bones’ to continue drying in the oven for an additional hour. When they have finished drying, place them in an airtight container to keep them from becoming soggy. This will make about four to five dozen ‘bones.’