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.
Ingredients
Meringues
3 egg whites
½ cup (115g) Chelsea Caster Sugar
½ teaspoon cream of tartar
1/3 cup (60g) Chelsea Icing Sugar, sifted
Raspberry dipping sauce
125g punnet fresh raspberries or frozen raspberries (defrosted)
4 teaspoons Chelsea Icing Sugar
(gluten free)
By Chelsea Sugar
Halloween
Meringue Bones
- See more recipes at: https://www.chelsea.co.nz
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