Halloween recipe: 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
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.