Meringue Bones with Raspberry Guts
Prep time
Cook time
Total time
Traditional swiss meringues made with simple ingredients with a spooky twist for the deadly holiday season. If you are lucky enough to have a stand mixer, use the bowl of your stand mixer in place of the heat proof mixing bowl and hand mixer.
Recipe type: Dessert, cookies
  • Swiss Meringue
  • 200 g Egg Whites
  • 1 cup granulated sugar (200 g)
  • ½ teaspoon clear vanilla extract (optional)
Raspberry Guts
  • (recipe may be doubled)
  • 1 cup frozen raspberries
  • 4 tablespoons water
  • 4 tablespoons sugar
Swiss Meringue
  1. Preheat the oven to 170 degrees F.
  2. In a large heat proof bowl, mix together the egg whites and sugar.
  3. Place the bowl over a pot of simmering water and stir constantly until the sugar egg mixture reaches 130 degrees F.
  4. Remove the bowl from the heat and using hand mixer, beat the egg whites and sugar on high until stiff peaks form and the bowl is room temperature.
  5. Scoop the meringue into a pastry bag fitted with a large round tip and pipe your shapes onto a Silpat or parchment paper.
  6. Bake the meringues for about an hour and a half to 2 hours, checking frequently to make sure they do not achieve any color. Turn off the oven when you think you have reached your desired consistency and let them cool completely in the oven before removing.
Raspberry Guts
  1. In a small sauce pan, pour the water, frozen raspberries, and water and place over medium low heat. Allow the raspberries to defrost and the sugar to melt. Stir constantly until it forms a jelly like consistency - about 5 minutes. Remove from heat to avoid burning and bring to room temperature.
Recipe by A Sue Chef at