Prepare a meringue skeleton. The sugary spread can be worked into the shape of even the smallest bones before it hardens. Preheat an oven to 200 degrees Fahrenheit, and cover a cookie sheet with parchment paper.
Whip three large egg whites and 1/4 teaspoon of cream of tartar with 1/8 teaspoon of salt, using an electric mixer. Stop when the mixture is fluffy and white.
Slowly beat in 2/3 cup granulated sugar to the above mixture.
Pour the mixture into a parchment bag, covered with a medium sized tip. Place into the refrigerator.
Employ a resource to guide your creation of the skeleton. Your anatomy textbook is likely sufficient. If it's not on hand, locate a labeled skeleton online, or visit MEDtropolis for a virtual rendition.
Remove your meringue filling from the fridge. Pipe the mixture onto the cookie sheet in the shape of each bone, as you follow along with your labeled skeleton. Your fingers can help create additional detail in the shapes you make.
Place the meringue skeleton on its cookie sheet into the oven. Bake for one hour. Remove from the oven, letting it cool for an additional hour.
Write the names of each individual bone onto small Post-It strips while the meringue skeleton is in the oven, and also while it cools. Place the appropriate small Post-It near its corresponding bone on the parchment paper.
Keep your meringue skeleton in a cool, dry place. Consider asking a friend to mix up the Post-Its, creating an opportunity for you to correct the skeleton's labeling as a learning exercise.