Meringues really aren't as tricky as they seem, I encourage you to give these a try. This same recipe can be used for other occasions and piped in a variety of shapes. You can even add gel paste food colouring, to colour them. If you don't have a piping back, a zip lock bag with the corner cut off will make a suitable replacement. The recipe comes to us, from our good friends over at Chelsea (check out their Halloween and many other recipes here)
Ingredients
Method
Preheat oven to 150°C conventional (130°C fan forced). Line 2 baking trays with baking paper.
Beat egg whites with an electric mixer until soft peaks form; add cream of tartar and gradually beat in caster sugar until thick and glossy. Fold in icing sugar until well combined.
Spoon meringue mix into a piping bag with a 1cm plain nozzle. Pipe in a continuous motion. Pipe a small figure 8, then a straight 9cm line, then another figure 8 to create bone shapes. Repeat.
Reduce the oven to 100°C conventional (80°C fan forced). Bake for 45–55 minutes. Cool in oven.
Enjoy with raspberry dipping sauce.
Beat egg whites with an electric mixer until soft peaks form; add cream of tartar and gradually beat in caster sugar until thick and glossy. Fold in icing sugar until well combined.
Spoon meringue mix into a piping bag with a 1cm plain nozzle. Pipe in a continuous motion. Pipe a small figure 8, then a straight 9cm line, then another figure 8 to create bone shapes. Repeat.
Reduce the oven to 100°C conventional (80°C fan forced). Bake for 45–55 minutes. Cool in oven.
Enjoy with raspberry dipping sauce.
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