Wednesday, 21 October 2009

Skull Meringue


  • 175g caster sugar

  • 3 egg whites (use the yolks to make soul cakes)

  • Many chocolate buttons for eyes and nose

  • A few chocolate sticks for the mouth


  1. Preheat the oven to 160 degrees

  2. In a very clean bowl whisk up the egg whites until they form stiff peaks, this can take a while but be careful not to over whisk

  3. Carefully add the sugar a spoonful at a time and whisk together well

  4. Spoon the sugar and white mixture onto a sheet of greased baking parchment (foil will not work) on a baking tray; try to keep the spoons of the mixture separate, but as you can see from the photos, mine merged together

  5. Cook in the oven for 50 minutes

  6. Once the 50 minutes is up, don't remove from the oven, just turn the oven off and wait another hour

  7. Remove the meringue from the oven and decorate with the chocolate pieces

  8. If the meringues have merged then use a sharp serrated knife to cut them apart

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