Meringue bones

Ingredients:

• 3 large egg whites
• 1/4 tsp cream of tartar (can be replaced with citric acid)
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• Strawberry jam, for the filling

Preparation:

1. Position racks in the upper and lower thirds of the oven; preheat to 120°C. Line 2 baking sheets with parchment paper.
   
   Beat the egg whites and citric acid in a large bowl with a mixer at medium speed until white and foamy. Gradually add the sugar and beat for about 5 minutes, then add the vanilla.
   
   Transfer the meringue to a pastry bag fitted with a 0.7 cm round tip. Drop the small (8 cm) bones onto the prepared baking sheets. Bake, rotating the baking sheets halfway through, until the meringues are dry, 1 hour 30 minutes to 2 hours. Transfer to a wire rack and cool completely on the baking sheets.
2. Carefully peel the meringue from the parchment paper and spread a thin layer of jam on the flat side. Press the two stones together. Repeat with the remaining meringue.