Halloween is around the corner, and we have this amazing recipe from Annabel Karmel just in time for Trick and treating.
Have a Spooktacular Halloween. Don’t forget to tag us with your pictures!
Prep: 30 minutes
Cook: 1 – 1 ½ hours
Makes: 12 meringue bones
2 egg whites
1/8 tsp cream of tartar
100g caster sugar
- Preheat the oven to 110C / 225F. Line a baking sheet with non-stick baking paper.
- In a small bowl, with an electric whisk on medium speed, beat the egg whites and cream of tartar, until soft peaks form. Add the sugar 1 tablespoon at a time, beating at a high speed until stiff peaks form.
- Place the mixture in a piping bag with a plain nozzle, or heavy-duty re-sealable bag with a small hole cut in the corner. Pipe a 7.5cm (3 in) line of meringue, then pipe a 2.5cm (1 in) ball at either end. Repeat with the remaining meringue.
- Bake for 1 hour to 1 ½ hours or until firm, then transfer to a wire rack to cool. Store in an airtight container.