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Blood & Bones

Skeleton (Meringue) Cookies w/ Blood (Raspberry) Sauce
Delicious sweet meringue cookies w/ a tart raspberry sauce."


1/2 cups of Sugar
Pinch of Salt
5 egg whites
Pinch of Cream of Tartar

1 pint of raspberries
1/4 cup of sugar
2 Tbs of orange juice
2 Tbs of cornstarch
1 cup of cold water


Preheat oven on 220 degrees. Line several cookie sheets w/ parchment paper. Mix sugar and salt in a separate bowl. Beat egg whites and cream of tartar until soft peaks form. Then slowly add sugar mixture and beat at medium speed until stiff peaks form. Use a large freezer bag with the tip cut off as a piping bag. Pipe bone shaped cookies onto cookie sheets by making two balls on either end of 1 long line. Bake @ 220 degrees for 30 mins. After finished baking turn off oven and leave in the oven over night. DO NOT OPEN OVEN DOOR AT ANY TIME. (Tip : for stiff peaks, it is best to use room temperature eggs that are close to the expiration date.)

Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools. Puree the sauce in a Cuisinart blender or with the Cuisinart handheld, immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

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Nutritional Information
Per Serving

unknown (For Halloween, who cares?)

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