Spook-tacular Halloween MeringuesProducts & Recipes
Step 1 - Pick a spooky character
We toyed with a few different options for this step but ultimately decided on our devil, pumpkin and goblin meringues (Pinterest is a huge help in this department). All you need is some food colouring and a variety of piping tips.
Step 2 - Line the inside cookie sheets with parchment paper
… Pretty self-explanatory don’t you think?
Step 3 – Trace and trace… and trace some more!
Start by tracing small circles on the parchment paper to the size you would like your meringues to be. We used the circular bottom of one of our spice containers. Then flip your parchment paper over so that the ink or pencil markings are facedown.
Step 4 – Shall we make some meringue?
½ cup Naturegg Simply Egg Whites, well shaken
½ teaspoon cream of tartar
1¼ cups superfine granulated sugar
1 teaspoon cornstarch
¾ teaspoon flavour extract, optional
To make meringues:
Preheat the oven to 200°F (100°C). Whip the egg whites and cream of tartar until frothy in a non-reactive bowl (Stay away from plastic bowls). Stir the sugar with the cornstarch. Beating constantly, very gradually add the sugar mixture to the egg whites a spoonful at a time until stiff, glossy peaks form.
Step 5 – Once you have created your meringue, throw in some food colouring and flavour
It`s time to make your meringues POP! Don`t feel limited to the same boring old colours – mix and match to create different shades of green, orange, red and blue for all kinds of kooky creatures. For an added effect, spread more food colouring on the inside of your piping bag to achieve a swirl effect to your meringues (see our little devil meringues below). As for flavour, we tried a bunch. Extracts work especially well so experiment with flavours like mint, lemon and vanilla.
Step 6 – Fold meringue into an icing bag with the tip you would like to use
Carefully take a rubber spatula and spoon your meringue into your piping bag. Be careful not to fill it too full or you will be faced with an overflow of sticky meringue all over your kitchen counter.
Step 7 – Pipe the meringue onto the prepared parchment paper
Here is where those traced circles come in handy. Pipe your meringue onto the parchment paper using the method of your preference. Swirl it, layer it or dollop it – all carry their own unique look!
Step 8 – Time to bake
These meringues bake for up to 2 hours and it’s important that you give them their privacy in the oven. Don’t go opening that oven door early or you might end up with some deflated looking Halloween characters. After the full two hours, take them out of the oven and let them sit until they have cooled completely.
Step 9 – Once cool… Decorate!
If you haven’t had fun thus far you’re really in for a treat! Grab your piping bag and some googly eyes and get started. You don’t need to be an artist to make your spooky meringues, all you need is a little creativity and a steady hand.
Voila! Fang-tastic masterpieces sure to impress your guests! Just beware- with such delectable treats- they are sure to disappear.
Mama Casson: Queen of the Crustless Quiche
My mom’s crustless asparagus and ham gruyere quiche is so darn good we have it Christmas morning! It goes along perfectly with our salmon lox and mimosas! How she makes it so that the quiche can be cut in perfect pie slices (and hold its shape) is a mystery to me! Held together through the strength of love, I guess! Adding ketchup or any other condiment would be an insult. Perfect on its own, and unlikely to yield leftovers, this 6-egg dish is my all-time favourite.