Happy Haloween

The foulest stench is in the air

The funk of forty thousand years

And grizzly ghouls from every tomb

Are closing in to seal your doom

And though you fight to stay alive

Your body starts to shiver

For no mere mortal can resist

The evil of the thriller…

 

Today I thought about making something special for Halloween. Maybe some Halloween cupcakes or a pumpkin pie, but there’s so many great recipes out there. Finally I opted for Martha’s Stewart sweet bones. Enjoy the night and remember they’re out to get you, there’s demons closing in on every side… 😉

Ingredients

 6 large egg whites

  1 ½ cups sugar

Directions

Preheat oven to 200 degrees. Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to the touch, about 5 minutes.

Return bowl to mixer, and fit mixer with the whisk attachment. Beat on high speed until very stiff peaks form, about 8 minutes.

ghosts, pumpkins and bones, why not?

Transfer meringue to a pastry bag fitted with a 1/2-inch plain round tip, such as a Wilton #1A. Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper. Bake until crisp throughout, about 1 hour and a half. Let cool completely on a wire rack.

These meringues can be baked three days ahead. Store them in an airtight container at room temperature. Make meringue bones using one continuous motion: Begin by piping a horizontal S shape at top. Continue piping meringue downward in a straight line to form the middle of the bone. Finish by making another horizontal S shape at the bottom. Repeat until all of the meringue is used up.

 

Enjoy!

 

 

Images: freedigitalphotos.net

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