Recipe details
Ingredients
For the Meringue Bones:
- 150g egg whites (about 5 medium eggs)
- 300g caster sugar (always 2:1 sugar to egg whites)
For the “Blood” Dip
- Raspberry coulis or thick red fruit sauce (shop-bought or homemade)
Tip: You can scale this recipe up or down — just keep that perfect 2:1 sugar-to-egg-white ratio.
Instructions
- Preheat & prep: Preheat oven to 200°C (180°C fan). Spread the caster sugar on a lined baking tray and bake for 5 minutes until hot but not melted.Turn the oven off, open the door slightly to cool, and reset to 100°C (80°C fan) ready for the meringues.
- Make the meringue: In a clean, dry bowl, whisk egg whites on medium speed until frothy.Gradually whisk in the hot sugar, one spoon at a time, until the mixture is thick, glossy, and forms stiff peaks.
- Pipe the bones: Spoon the meringue into a piping bag fitted with a round nozzle.Pipe two small blobs for the bone ends, then connect them with a straight line.Imperfect shapes add charm — a little wobble makes them wonderfully eerie.
- Bake low and slow: Bake at 100°C (80°C fan) for 1 hour, until crisp and dry.Turn the oven off and let the bones cool completely inside with the door ajar.
- Assemble your box:
Line a tin, crate, or small coffin-style box with parchment. Stack the meringue bones loosely inside.
Add a small ramekin or bowl of raspberry coulis to one side — your very own “bloody dip.”
Serve on a Halloween party table with cobwebs, candles, and moody lighting for full spooky effect.
The Spookiest (and Easiest) Halloween Party Food You’ll Ever Make!
A tin of bones, a side of blood — and just two ingredients between you and your new favourite Halloween party snack.
Sweet, crisp, and a little spooky, these meringue bones are made with nothing but egg whites and sugar, then served with a “bloody” raspberry coulis for dipping. Think light, ghostly crunch and the kind of eerie charm that’s perfect for a Halloween dessert table.
The best part? It’s the exact same recipe as my Two-Ingredient Meringue Ghosts, so you can bake both in one go.
Styling & Serving Ideas
- For reels: film a close-up of a bone snapping in half and dipping into the raspberry “blood.”
- Serve in a vintage tin or wooden crate lined with parchment.
- Dust lightly with icing sugar for a “foggy” graveyard vibe.
Make-Ahead Tip
Store cooled meringue bones in an airtight container for up to 3 days. Keep the raspberry coulis chilled separately until ready to serve.
