Large egg whites
Fresh lemon juice
2 h 0 m
2 h 15 m
- Preheat the oven to 225° F (110° C). Prepare baking sheets by lining them with silicone mats.
- Whisk egg whites and juice until thick and foamy. Whisking, gradually add white sugar, until the mixture holds its shape.
- Transfer to a piping bag. Pipe 20 meringue bones onto the baking sheets.
- Bake for 1 hour, until dried and firm. Turn off the oven. Allow the meringue bones to cool completely in the closed oven (1 hour).