Halloween Meringue Bones and Raspberry Blood

Directions

1. Set your oven to 225°F and cover a baking sheet with parchment paper.
2. In a medium bowl, combine egg whites, cream of tartar, and salt. Beat with an electric mixer on medium-high until soft peaks develop.
3. Mix in vanilla extract, then add sugar one tablespoon at a time while beating on medium-high. Continue until stiff, glossy peaks form and the sugar has completely dissolved—you can check by rubbing a bit between your fingers; it should feel smooth with no grittiness.
4. Transfer the meringue to a piping bag (or a plastic sandwich bag with a corner snipped off). Pipe a 3-inch long, 1-inch wide strip onto the parchment, then add a small ball at each end to resemble a bone. Smooth any rough spots with a wet finger or spoon. Repeat to make 10–12 bones.
5. Bake for 1.5 to 2 hours, until the meringues lift easily off the parchment. Let them cool completely on the baking sheet, then store in an airtight container in a cool, dry spot.
6. While the bones bake, make the sauce. In a small saucepan over medium heat, combine the frozen raspberries, water, sugar, and cornstarch. Stir to mix, then bring to a simmer, mashing the berries as you stir. Cook for about 5 minutes until the raspberries have broken down and the sugar is dissolved.
7. Take the saucepan off the heat and strain the mixture through a fine-mesh sieve to discard the seeds. Let the sauce cool to room temperature before serving. You can refrigerate it; if so, stir thoroughly just before use.