Go Back

Meringue Bone Shells filled with Whipped Cream and “Bloody” Berry Sauce

Make for a dinner dessert or Halloween gathering. They are festive and simple and make for a great presentation! 

Course Dessert
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8


  • 1 Cup Egg Whites
  • 1 Pound Granulated Sugar
  • 1 tsp Vanilla
  • 1/2 Pint Heavy Cream
  • 1 tsp Vanilla
  • 2 Tbsp Powdered Sugar
  • 1/2 Pint Strawberries Sliced
  • 1 Pint Raspberries
  • 2 Tbsp Water
  • 1 tsp Lemon juice
  • 2 Tbsp Granulated Sugar


  1. Meringue Shells

    1. In a mixer with whip attachment, whip egg whites on low speed until foamy. Increase speed to medium and gradually stream in the sugar and vanilla. Continue whipping until stiff peaks form when you lift the whip out of the egg mixture. 

    2. Prepare sheet pan with parchment paper. Draw bone shapes to trace if wanted. Gently scoop out the mixture into a clean pastry bag fitted with a medium round tip. Starting at the center of each bone, pipe until you reach the edge of your shape.  When you reach the edge, pipe 1 to 2 more layers around the perimeter to form the boarder.

    3. Put in the oven and bake at 225 degrees for 1 1/2 hours. Turn oven off and cool meringues in oven. Once they’re cool, peel off the parchment paper and

     store in an airtight container until ready to assemble. 

    “Bloody” Berry Sauce 

    1. In a sauce pan add berries, water, sugar and lemon juice. 

    2. Cook for about 5 minutes on high. Cool and purée in food processor to mimic blood. 

    3. Store in airtight container and refrigerate until needed. 

    Whipped Cream

    1. In mixer with whip attachment add cream, vanilla and powdered sugar. Whip till soft peaks form when whip is lifted out. 


    1. On a platter or plate, place meringue shells. Fill generously with whipped cream. With spoon or piping bag, stripe meringues with the berry sauce to mimic blood. Pool it around the meringue for an extra gory effect. Immediately serve and enjoy.