Gluten Free Bones with Blood and Guts Recipe
Updated Oct 23, 2025, Published Oct 29, 2017
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A Spooky Sweet Treat for Your Halloween Party
Gory goodies, anyone? Muahahahaha … have I got a treat for you! This Gluten Free Bones with Blood and Guts recipe will surely look gruesome on your dessert table this Halloween.
I’ll let you in on the trick to this treat: the “bones” are sweet, light, airy meringues and the “blood and guts” is a sweet and tangy raspberry compote. This is a fun recipe to make for a party and is one that kids and adults alike will enjoy. The presentation is one that is so cool you may find people taking photos before actually eating them, but once they dig in, they’ll love the contrasting flavors of the meringues and the sauce.
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Why You’ll Love This Recipe
There’s something so satisfying about serving a treat that looks scary but tastes divine. This recipe takes classic French meringues and gives them a Halloween twist, creating bone-shaped cookies that are crisp on the outside and melt-in-your-mouth soft on the inside. The homemade raspberry sauce—our “blood and guts”—adds a deliciously gory (and fruity!) flair that’s as fun to serve as it is to eat.
Not only is this dessert naturally gluten-free, but it’s also lower in calories than many Halloween treats, so you can indulge guilt-free. It’s whimsical, dramatic, and just a little wicked—everything a great Halloween dessert should be.
What You’ll Need
- 3 large cage-free egg whites
- ¼ teaspoon cream of tartar
- 1¼ cups superfine sugar, divided
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 1 (12-ounce) bag frozen raspberries (fresh or thawed)
- Juice of 1 lemon
Helpful Tip: Using superfine sugar is key to achieving smooth, glossy meringue. You can make your own by pulsing regular sugar in a food processor for 30 seconds.
Perfect for Any Halloween Party
These eerie meringue bones make a fantastic centerpiece dessert for Halloween parties. Serve them on a black platter or in a shallow “graveyard” of crushed gluten-free chocolate cookies for extra spook factor. The vibrant raspberry “blood” sauce can be served in a cauldron-style bowl for dramatic effect—your guests will love the presentation!
Pair this treat with our Vampire Sangria or Graveyard Dip for a full, themed Halloween spread that’s both festive and gluten-free.
Frequently Asked Questions
Can I make these meringue bones ahead of time?
Yes! Store the cooled meringue bones in an airtight container at room temperature for up to five days. Keep the raspberry sauce refrigerated separately until serving.
Can I use another fruit for the sauce?
Absolutely. Strawberries, cherries, or even mixed berries will all work well for the “blood and guts.” Just keep the vibrant red color for the spooky look.
Why did my meringues turn soft or sticky?
Humidity is the usual culprit. Try baking on a dry day and let them cool completely in the oven with the door closed before removing them.
Can I make this recipe without a piping bag?
Of course! Simply spoon the meringue into a zip-top bag, snip off a corner, and pipe the bones. It may look rustic, but that only adds to the spooky charm.
A Sweetly Sinister Finale
With their ghostly appearance and delicious flavor, Gluten-Free Bones with Blood and Guts are sure to be a hit at any Halloween celebration. They’re light, festive, and fun to make—plus, they give your dessert table a creative, conversation-starting twist. Whether you’re hosting a costume party or just want to treat your family to something frightfully delightful, these edible bones are bound to rise from the grave and disappear in no time!
Gluten Free Bones with Blood and Guts Recipe
Ingredients
- 3 large cage-free egg whites
- ¼ teaspoon cream of tartar
- 1¼ cups superfine sugar, divided
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 1 (12-ounce) bag frozen raspberries (frozen or thawed)
- 1 lemon, juiced
Instructions
- Preheat the oven to 225 degrees. Line two baking sheets with parchment paper.
- Place egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high until soft peaks start to form. Gradually add ¾ cup of sugar, about 2 tablespoons at a time. Continue to beat until the mixture forms stiff peaks but is not dry. Beat in the vanilla.
- Using a pastry bag fitted with a ½-inch round tip, pipe strips about 3 inches long onto the prepared baking sheets. Pipe a dot at each corner so they resemble bones.
- Bake for 1 hour, turn off the oven, and let sit for another hour. Remove from the oven and let cool completely on the pans.
- While the bones are baking, make the blood and guts. Whisk the cornstarch with 3 tablespoons water in a small bowl. Combine the raspberries with ½ cup sugar and lemon juice in a saucepan. Bring to a boil over high heat. Stir in the cornstarch mixture and let boil for 1 minute. Remove from heat, place in a bowl and let cool. Refrigerate until thickened and cold, at least 1 hour.
- To serve, gently peel the bones off the parchment paper and serve with the blood and guts sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
