Belfast Telegraph

Monday 1 September 2014

Halloween recipe: Meringue bones

Meringue bones

Want to keep the children entertained this Halloween? Annabel Karmel has some eye-popping ideas and devilishly delicious bites.

What you'll need

2 egg whites

One eighth tsp cream of tartar

100g caster sugar

SERVES 12

In a small bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating on high until stiff peaks form. Place mixture in a piping bag with plain nozzle or heavy-duty resealable plastic bag with a small hole cut in the corner.

On parchment-lined baking sheets, pipe meringue into a three-inch log. Pipe two one-inch balls on opposite sides of each end of the log. Repeat with remaining meringue. Bake at 110°C/gas ¼/225°F for one and a half hours or until firm. Remove to wire racks. Store in an airtight container.

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