1 1/2 cups sugar
5 egg whites, room temperature
Pinch cream of tartar
1 teaspoon vanilla, almond, orange or lemon extract
Yellow food coloring, optional
Preheat oven to 220 degrees. Line two cookie sheets with parchment paper. Prepare a pastry bag with a round No. 10 tip. Combine sugar and salt in small bowl. Beat egg whites and cream of tartar in large bowl on medium speed until soft peaks form. Gradually add sugar mixture, beating constantly until stiff peaks form and meringue is shiny and smooth. Add extract, and food coloring, if desired, and beat until just blended. (The food coloring will make finished product look like aged, yellowing bones.) Fill pastry bag with meringue and pipe log 3 to 4 inches long. Then pipe two round balls on each end of the log and smooth out any peaks with wet finger. Repeat with remaining meringue. Bake 30 minutes, then turn oven off. Do not open oven door. Leave cookies in oven overnight.
Servings: 15. Serving size: 4 bones. Per serving: 100 calories, 1.2 g protein, 0 g fat, 24.2 g carbohydrates, 0 g dietary fiber, 41 mg sodium, trace cholesterol
Glynis Tietjen Porter, Fayette Electric Cooperative