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PdfMeringue Bone Cookies
In a small bowl, beat egg whites and cream of tartar on medium speed until softpeaks form.
Gradually add sugar, 1 tablespoon at a time, beating on high until stiffpeaks form.
Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag.
On parchment-lined baking sheets, pipe meringue into a 3” log. Pipe two 1” balls on opposite sides of each end of the log. Repeat with remaining meringue.
Bake at 225° for 1-½ hours or until firm. Remove to wire racks. Store in an airtight