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Meringue Bones with Raspberry Bloody Guts

  • Author: Erin Browne
  • Total Time: 1 hour 36 mins
  • Yield: 10-12 bones 1x


  • Meringue Bones
  • 2 egg whites, room temperature
  • 1/8 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • 1/2 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


  1. Preheat oven to 225F and line a large baking sheet with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. Bake for about 90 minutes or until dry and firm. Carefully transfer to cooling racks and store in airtight container.
  5. Raspberry Blood and Guts
  6. 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.
  7. 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
  • Prep Time: 6 mins
  • Cook Time: 90 mins
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