Preheat the oven to 250 F. Position the oven racks in the upper and lower thirds of the oven. Line baking sheets with parchment paper.

Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until the the mixture is white and foamy like soap bubbles. Gradually beat in the sugar {1-2 tbsp. at a time} until thick and glossy, about 5 minutes. Beat in the vanilla.

Transfer the mixture to a pastry bag fitted with a 3/8 round tip. If you don't have a pastry bag, you can use a Ziploc bag and cut a small slit in one of the bottom corners of the bag for piping. Pipe 3-4 inch bones onto parchment paper.

Bake for 1 1/2 to 2 hours switching the pans halfway between baking. The meringues should be dry and crisp. Allow them to gradually cool in the oven then remove and let them completely cool on the baking sheets.

You can eat the meringue bones on their own or use them for Halloween toppers on cupcakes, cakes or pudding cups. For some added flavor, you can add an optional filler such as strawberry jam or Nutella. Just spread it on the flat side of one of the bones and sandwich it between another bone.