MERINGUE BONES

Makes 12 bones

2 egg whites

1/8 teaspoon cream of tartar

100g caster sugar

In a small bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form.

Place mixture in a piping bag with plain nozzle or heavy-duty resealable plastic bag with a small hole cut in the corner.

On parchment-lined baking sheets, pipe meringue into a 3-inch log.

Pipe two 1-inch balls on opposite sides of each end of the log.

Repeat with remaining meringue. Bake at 110C for one-and-a-half hours or until firm.

Remove to wire racks. Store in an airtight container.