Meringue “Bones” for Halloween

by Editorial Staff

An original treat for children – pitted meringue! Such sugar “bones” can be prepared for any children’s holiday, but they will look most appropriate as a treat for Halloween.

Summary

Prep Time	15 mins
Cook Time	2 hrs
Total Time	2 hrs 15 mins
Course	Dessert

Ingredients

Egg whites – 3 pcs. (90 g)
Sugar – 180 g
Lemon juice – 2 teaspoon.

Instructions

Prepare the required ingredients.
Divide the eggs into whites and yolks. We don’t need yolks. Make sure that not a drop of yolk gets into the whites. Pour the egg whites into a clean, dry bowl.
Measure out the sugar and add it to the egg whites. When calculating the amount of sugar, be guided by the fact that the ratio of protein to sugar should be 1: 2, i.e. sugar should be taken twice as much by weight as proteins. I had 3 egg whites weighed 90 grams, I took 180 grams of sugar.
Whisk the whites with the sugar and place in a steam bath. For a steam bath, pour water about 2 fingers into a saucepan, bring it to a boil, turn the heat to medium, put a bowl of sugar and protein mixture on the saucepan, making sure that the bottom of the bowl does not touch the water. Whisk the mixture all the time until the sugar crystals disappear. This will take about 5 minutes.
Pour the protein mixture into another bowl, it will have a temperature of about 60 degrees. For whipping the meringue, I used the kitchen machine, a large, round whisk for whipping. You can beat the meringue with a mixer, but this will take more time.
Beat the protein mixture until it cools, and the meringue acquires a dense white color, glossiness, and the grooves from the mixer are not clear. Pour in the lemon juice about halfway through the whipping process.
Transfer the meringue to a piping bag with a circular nozzle.
The dia of my nozzle is 1.3 cm.
Place the meringue on a baking sheet lined with baking parchment to simulate bones.
Dry the meringue in an oven preheated to 75-80 degrees for about 2 hours. The meringues should be completely dry, easily peeled off the parchment.
The pitted meringue is ready.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.