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Meringue Skeleton Hands and Bones

Preparation Time
20 minutes

Cooking Time
50 minutes

Makes 10-16 skeleton bones, depending on size



  • 2 egg whites (use the yolks to make our mayonnaise or add to scrambled egg)
  • 100g caster sugar
  • A sprinkle of Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate, for shading
  • A piping bag is required


  1. Preheat the oven to 100C, 220F, gas mark 1/4. Line a baking tray with greaseproof paper.
  2. Place the egg whites into a clean mixing bowl and whisk with a hand-whisk, until stiff peaks are formed.
  3. One tablespoon at a time add the sugar, whisk then repeat until all the sugar has been added and mix for approximately 5 minutes, until a stiff peak is formed again (to test, try carefully tipping the bowl upside down – the mixture should stay put and not fall out!).
  4. Fill the piping bag with the meringue mixture and cut the tip of the bag to about the size of a 50p piece.
  5. Squeeze out the mixture out onto the greaseproof paper and pipe into the shape of a hand and skeleton bones (use the picture for guidance) leaving a 1cm gap between each meringue.
  6. Once you have piped all the bones, bake for 40 – 50 minutes, until they are easy to peel off the paper - if the mixture is still sticking, pop them in for a little longer.
  7. Once they are cooked, remove from the oven and let them cool.
  8. Using a small amount of Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate and a paintbrush, brush in the creases of the bones to shade and make them look old!

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