Meringue Bones

Directions

1. 1

   Step 1

   

   Prepare a deep bowl, a mixer, and a piping bag with a round tip 6–7 mm in diameter. Line a baking sheet with parchment paper.

2. 2

   Step 2

   

   Separate the egg whites into a bowl. Add salt to them and beat with a mixer at medium speed for about 2–3 minutes until a fluffy white foam forms.

   TipSave the remaining yolks for spaghetti carbonara.

3. 3

   Step 3

   

   Continuing to beat the whites, gradually add the powdered sugar in small portions. Squeeze the juice from ¼ of a lemon. Beat the mixture until stiff, firm peaks form. The mixture should hold its shape and not flow out of the bowl when inverted.

4. 4

   Step 4

   

   Transfer the meringue mixture to the piping bag. Pipe onto the parchment-lined baking sheet in the shape of exaggerated bones, 5–6 cm long, with characteristic split, thickened ends. Preheat the oven to 90 °C. Bake the meringue for 1.5–2 hours, depending on the appliance's specifics. The dessert should firm up and easily detach from the parchment. Turn off the oven and let the bones cool inside for about 2–3 hours. Transfer them to a serving plate.

5. 5

   Step 5

   

   Serve the meringue bones with cherry syrup.