Servings: 6
Large egg whites 
Fresh lemon juice 
2 drops
White sugar 
7 tbsps
Meringue Bones
15 m
2 h 0 m
Ready in:
2 h 15 m
  1. Preheat the oven to 225° F (110° C). Prepare baking sheets by lining them with silicone mats.
  2. Whisk egg whites and juice until thick and foamy. Whisking, gradually add white sugar, until the mixture holds its shape.
  3. Transfer to a piping bag. Pipe 20 meringue bones onto the baking sheets. 
  4. 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).