Ingredients

* 3 egg whites
* 1/4 tsp. cream of tartar
* pinch of salt
* 2/3 cup granulated sugar
* 1 tsp. vanilla

Cooking Instructions

1. Preheat the oven to 225 degrees F (105 degrees C). Line two cookie sheets with parchment paper.
2. In a mixing bowl, with an electric mixer, beat the egg whites with the cream of tartar and salt until foamy. Gradually, just a spoonful at a time, add the sugar, beating well. Continue beating until the meringue stands up in a glossy, firm peak when you lift the beaters out of the bowl. Then beat in the vanilla.
3. Spoon the meringue into a pastry decorating bag with a plain round tip approximately 3/8-inch (1 cm) wide. Pipe 3-inch (7.5 cm) bone shapes — one long line with two rounded blobs on each end. Pipe all the meringue at once because it cannot be baked in batches and they will deflate if it sits too long.
4. Place the cookie sheets in the preheated oven and bake for 1 hour. Without opening the oven door, turn the heat off and let the meringues remain in the oven for 1 more hour to dry and crisp.
5. Remove from cookie sheets carefully or you will end up with a bunch of broken bones!
6. Serve atop a plateful of crushed oreos to make it look as if they are lying in dirt.

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