Meringue Bones

• 3 egg whties
• 1/4 teaspoon cream of tartar
• pinch of salt
• 2/3 cup sugar
• 1 teaspoon vanilla

1. Preheat oven to 225 degrees. Cover 2 cookie sheets with parchment paper.
2. Beat egg whites with cream of tartar and salt until foamy. Gradually add sugar, beating until glossy and firm. Beat in vanilla. Spoon into piping bag or into a gallon sized bag and cup off tip.
3. Pipe into 3-inch bones, 1 long line with "bone" shapes on either end (see picture above).
4. Bake about 1 hour. Watch them toward the end; don’t let them brown. Shut off oven and let sit inside for 1 hour.
5. Remove carefully, DON'T BREAK YOUR BONES!