Brittle Meringue Bones and Carrot Fingers

Directions

1. Set your oven to 225°F (110°C) and prep two baking sheets with parchment paper.
2. In a large bowl, use a mixer on medium to beat egg whites with cream of tartar until soft peaks form. Then gradually pour in the sugar while beating on high until the mixture forms stiff, glossy peaks.
3. In a separate bowl, combine flour, baking powder, and salt; sift them together.
4. Carefully fold the sifted dry ingredients into the meringue until it's just mixed.
5. Put half of the meringue into a piping bag fitted with a small round tip. On one baking sheet, pipe bone shapes.
6. In another bowl, blend the remaining meringue with orange food coloring gel until the color is even.
7. Transfer the orange meringue to a piping bag with a small round tip. On the second baking sheet, pipe carrot finger shapes.
8. Bake for 1.5 to 2 hours, until the meringues feel dry to the touch and lift off the parchment easily.
9. Turn off the oven and leave the meringues inside to cool fully, with the door cracked open.