Bones-Shaped Meringue Cookies

Preheat your oven to 225°F (110°C). Line 2 baking sheets with aluminum foil and lightly grease the foil.

In a large bowl, use an electric mixer to beat together the egg whites, cream of tartar, and salt until foamy.

Gradually incorporate the sugar, about 3 tablespoons at a time, ensuring each addition dissolves before adding more. Continue beating until the meringue becomes glossy and forms a sharp peak when the mixer is lifted.

Mix in the vanilla extract.

Transfer the meringue to a pastry bag fitted with a small tip.

Pipe meringue into bone shapes on the prepared baking sheets, making sure to pipe all shapes at once to avoid deflating the meringue.

Bake for 1 hour without opening the oven door or peeking. After baking, turn off the oven and let the meringue bones cool inside for another hour without opening the door.

Carefully remove the cookies from the foil to prevent breaking.