Meringue Bones

Preheat the oven to fan 80°C (conventional oven 100°C) and line a baking tray with parchment paper.

Beat the egg whites with a pinch of salt until stiff peaks form.

Gradually add the powdered sugar while continuing to beat until the mixture is smooth and glossy.

Transfer the meringue mixture to a piping bag and pipe bone shapes onto the parchment paper.

Dry the meringues in the oven with the door slightly open for about 2–3 hours, depending on their size.

Let the meringues cool briefly in the turned-off oven, then cool completely and store in a dry place.