<http://schema.org/recipeInstructions>
" Position racks to divide oven in thirds; heat to 225\u00BAF. Line 2 large baking sheets with nonstick foil. Beat egg whites with cream of tartar in a large bowl with mixer on medium speed until soft peaks form. On high speed, gradually add sugar, a Tbsp at a time, and extract; beat 8 minutes or until stiff glossy peaks form and mixture no longer feels grainy. Spoon mixture into a large ziptop freezer bag; snip off 3/4 in. from one corner. Pipe bones of various sizes. Bake 2 hours or until meringues feel firm. Turn off oven; leave meringues in oven 2 hours or overnight until crisp and dry. Peel off. Arrange meringue bones on plate with cookie crumbs for dirt."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a31898/bag-of-bones-recipe-122168/>