Halloween Meringue Bones

These spooky Halloween Meringue Bones are the perfect treat to impress your guests! Light, crisp, and sweet, they're made with almond flour, whipped egg whites, and powdered sugar—shaped into bones and baked to airy perfection. Whether you're throwing a Halloween party or just want to surprise the kids, these eerie cookies are a ghostly delight!

Why Everyone Will Love This Recipe

• Perfect for parties: Their creepy bone shape makes them an instant Halloween hit.
• Light and sweet: Crispy on the outside with a delicate, melt-in-your-mouth texture.
• Gluten-free: Made with almond flour and cornstarch—no wheat flour needed.
• Fun to make: Great activity for kids or themed baking nights.

What Are Halloween Meringue Bones?

Halloween Meringue Bones are whimsical cookies made to resemble skeleton bones. They’re crafted from a light almond meringue—a mixture of whipped egg whites, sugar, almond flour, and powdered sugar. Once piped into bone shapes and baked low and slow, they become crisp, airy, and delicately sweet. These spooky bites are inspired by Italian ossa dei morti (bones of the dead), a traditional Day of the Dead cookie, but adapted for a fun Halloween twist.

Pro Tips for Perfect Meringue Bones

• Use room temperature egg whites for better volume while whipping.
• Avoid overmixing once the dry ingredients are folded into the meringue—gentle hands preserve fluffiness.
• Use a piping template under your parchment for uniform bone shapes.
• Let them cool completely before removing from the baking tray to avoid cracking.
• Store in an airtight container to maintain crispness.

Frequently Asked Questions

Can I Make These Without Almond Flour?

Almond flour is essential for the texture in this recipe. If needed, you can try finely ground blanched almonds as a substitute, but results may vary.

How Do I Know When They’re Done?

The bones should be dry to the touch and lift easily from the parchment. They won't brown but should feel firm.

Can I Make These Ahead of Time?

Absolutely! These bones stay crisp for up to a week when stored properly.

Are These the Same as French Macarons?

Not exactly—though they share some ingredients, these bones are more like almond meringue cookies, without the chewy center or sandwich structure of macarons.

How Do I Make the Shapes Look Like Real Bones?

Pipe two small round mounds on each end, then connect with a straight line in the middle. A medium round tip works best!

Can I Add Flavor?

Yes! Add a splash of vanilla or almond extract to the egg whites before beating for extra flavor depth.

How to Store Halloween Meringue Bones

Let the cookies cool completely, then store them in an airtight container at room temperature. They’ll stay crisp for 5 to 7 days. Avoid humid environments, which can soften them.

How to Freeze Halloween Meringue Bones

While freezing isn’t ideal for meringue-based cookies due to moisture absorption, you can freeze them in a rigid, airtight container layered with parchment. Freeze for up to 1 month, and bring to room temperature before serving—do not thaw in the fridge, as condensation can cause them to go soggy.

How to Make Halloween Meringue Bones

Step 1

Step 1

In a large bowl, combine the egg whites, lemon juice, and sugar. Beat with an electric mixer until the mixture is glossy and holds stiff peaks.

In a large bowl, combine the egg whites, lemon juice, and sugar. Beat with an electric mixer until the mixture is glossy and holds stiff peaks.

Step 2

Step 2

In a separate bowl, mix almond flour and powdered sugar. Gently fold this into the meringue using a spatula, working from the bottom up.

In a separate bowl, mix almond flour and powdered sugar. Gently fold this into the meringue using a spatula, working from the bottom up.

Step 3

Step 3

Sift in the cornstarch and fold gently until fully incorporated. Do not overmix.

Sift in the cornstarch and fold gently until fully incorporated. Do not overmix.

Step 4

Step 4

Transfer the mixture to a piping bag fitted with a round tip. On a parchment-lined tray, pipe bone shapes—two round ends connected by a line.

Transfer the mixture to a piping bag fitted with a round tip. On a parchment-lined tray, pipe bone shapes—two round ends connected by a line.

Step 5

Step 5

Bake in a preheated oven at 200°F (100°C) for 30 minutes, until dry but not browned.

Bake in a preheated oven at 200°F (100°C) for 30 minutes, until dry but not browned.

Step 6

Step 6

Let the cookies cool completely before serving or storing.

Let the cookies cool completely before serving or storing.