Bonfire toffee (main picture)

Makes about 15

• 0 Meringue bones
• 2 egg whites
• 150g caster sugar

Step 1
Preheat the oven to 110C/225F/gas mark ¼.

Step 2
Line two baking trays with parchment paper.

Step 3
Combine the egg whites and sugar in a heatproof bowl.

Step 4
Put the mixture over a pan of barely simmering water (do not let the bottom of the bowl touch the water).

Step 5
Whisk until the whites are reading 50C/122F on a thermometer and it feels smooth rubbed between two fingers.

Step 6
Transfer the whites to a stand mixer and whisk until they have become glossy and stiff.

Step 7
Using a piping bag with a round tip, or a plastic zip freezer bag with a 1cm piece of the corner cut off, pipe bone shapes on to your lined baking trays.

Step 8
Bake for one hour, or until the meringue bones are starting to crack.

Step 9
They should be “bone” white, not browned.

Step 10
Cool completely before removing from the tray.

Step 11
Store in an airtight container for up to two weeks.