Ingredients
5 large egg whites1/2 cup cake flour1/2 cup ground almonds1/4 teaspoon ground cinnamon1/8 teaspoon ground cloves1/8 teaspoon ground nutmeg1 teaspoon vanilla extract1/4 teaspoon cream of tartarDash salt4 drops yellow food coloring, optional3/4 cup plus 2 tablespoons sugarSAUCE:1-1/4 cups heavy whipping cream1/2 cup semisweet chocolate chips1/2 cup strawberry jellyRed food coloring, optional
Preparation
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, combine the flour, almonds, cinnamon, cloves and nutmeg.
Add the vanilla, cream of tartar, salt and, if desired, food coloring to the egg whites. Beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in flour mixture.
Cut a 1/2-in. hole in the corner of a pastry or plastic bag. Fill bag with egg white mixture. Pipe 4-in. logs onto parchment-lined baking sheets. Pipe two 1/2-in. balls at both ends of each log. Bake at 300° for 25-30 minutes or until firm to the touch. Remove to wire racks. Store in an airtight container.
In a small microwave-safe bowl, combine the cream, chocolate chips and jelly. Microwave on high in 30-second intervals until melted; stir until smooth. Tint red if desired. Cool to room temperature and serve with bones. Refrigerate leftover sauce.
