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.
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