Preheat the oven to 250ºF / 120ºC and line two baking sheets with baking parchment.

Place the egg whites and cream of tartar into the bowl of an electric mixer and whisk until white and foamy.

With the mixer still on medium speed, gradually add in the sugar until you have a thick glossy mixture. Beat in the vanilla extract.

Place the mixture into a piping bag and pipe bone shapes of the same size onto the lined baking trays.

Bake until the meringues are dry and crispy which will take between one and a half to two hours.

Transfer the parchment to a cooling rack to cool completely.

Once cooled, spread a thin layer of jam or Nutella on one bone-shaped meringue and top with another. Lay onto a platter to serve.