- Servings: 4-5 dozen
|½ cup||Powdered Sugar|
|1 tsp||Finely Grated Orange Zest|
|¼ tsp||Cream of Tartar|
|½ tsp||Vanilla Extract|
Preheat the oven to 225 degrees. Line two baking sheets with parchment paper or silpats. Place sugars and orange zest in the work bowl of a food processor and pulse until ground to a fine dust. In the bowl of an electric mixer, beat egg whites with the salt and cream of tartar until foamy and soft peaks form. Add the sugar mixture by the tablespoon, beating until stiff and all sugar is incorporated, about 5 minutes more. Meringue should be very thick and glossy when finished. Beat in the vanilla extract. Spoon the meringue into a piping bag fitted with a plain round tip. Pipe 2 to 3-inch-long bone-shaped cookies onto the baking sheet. Bake the "bones" in the preheated oven about 2 hours or until dry and firm. Rotate the pans after an hour to ensure even baking. Let the finished meringues cool. Once dry, place the "bones" in an airtight container with a piece of parchment paper between each layer.
These "bones" are actually delicate meringue cookies.