| • | Preheat oven to 200F. Line cookie sheet with brown paper bag or parchment.
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| • | Beat egg whites, cream of tartar and salt in a medium-sized bowl till the mixture becomes fluffy.
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| • | Now gradually add sugar and vanilla, while beating.
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| • | Pour the mixture in pastry bag fitted with a medium plain piping tip.
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| • | Pipe 3" bone shapes onto parchment or brown paper bag and bake them for 1 hour, or until set.
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| • | Turn off the oven and allow the bones to dry for at least 1 hour.
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| • | Brittle Meringue Bones are ready to eat. Otherwise, bones can be stored in air-tight containers. |
