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Halloween is tomorrow, and these are a perfect last minute treat that takes very few ingredients and minimal hands-on time. I love making meringues. They are light, low calorie, they have protein, and you can flavor, color, and shape them however you want!

I've made many meringues for the blog in the past, including this guide for how to troubleshoot making meringues, these chocolate-dipped peppermint meringues, and these crispy almond meringues.

Making meringues in the fall and winter is the ideal time of year since these guys do not like humidity, so the key to keeping them crisp is air as dry as the desert and keeping them stored super airtight!

The simple raspberry compote is deliciously tart, comes together in minutes, and makes the perfect blood and guts finale to these bones. Enjoy!

Meringue Bones with Raspberry Bloody Guts

Author: Erin Browne
Prep Time: 6 mins
Cook Time: 90 mins
Total Time: 1 hour 36 mins
Yield: 10-12 bones 1x

Print Recipe

Ingredients

Scale

Meringue Bones
2 egg whites, room temperature
⅛ tsp cream of tartar
½ tsp vanilla extract
½ cup granulated sugar
Raspberry Blood and Guts
6 oz frozen raspberries
A squeeze of lemon juice
1-2 TBS of water
2-3 tsp of sugar

Instructions

Preheat oven to 225F and line a large baking sheet with parchment paper. Set aside.
Using a hand or stand mixer, whip the egg whites, cream of tartar, and vanilla extract on medium speed until soft peaks form. Gradually add the sugar while continuing to whip on high speed until stiff peaks form.
Transfer the mixture into a large Ziploc bag and use scissors to snip off the corner. Pipe bone shapes onto the parchment paper, being careful to not make them too skinny as they will break easily when baked.
Bake for about 90 minutes or until dry and firm. Carefully transfer to cooling racks and store in airtight container.
Raspberry Blood and Guts
In a small saucepan on medium-low heat, add the raspberries, lemon juice, and water. Allow to simmer until the raspberries thaw, and then lightly mash them with a back of a spoon. Begin stirring in some sugar 1 tsp at a time, tasting after each addition so you can adjust the level of tartness or sweetness as desired.
Do not pour the raspberry sauce over the bones until you are actually serving them, as they will quickly soften the meringues. Store leftover sauce in the refrigerator