Meringue Bones

In a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating on high until stiff peaks form. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag.

On parchment-lined baking sheets, pipe meringue into a 3-in log. Pipe Pipe two 1-in balls on opposite sides of each end of the log. Repeat with remaining meringue. Bake at 225 degrees for 1 1/2 hours or until firm. Transfer to wire racks. Store in an airtight container.