Halloween Meringue Bones (Gluten Free)
By Chelsea SugarPage views: 12340Scare 'em with these halloween sweet treats - no trick required!
-
1 review
-
Difficulty Easy
-
Prep time 10 mins
-
Cooking time 45 mins
-
Serves
20
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
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 Chelsea Caster Sugar until thick and glossy. Fold in Chelsea 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. Serve with raspberry dipping sauce.
Raspberry Dipping Sauce
Blend the raspberries and Chelsea Icing Sugar in a blender until smooth.
Strain through a fine sieve. Discard the seeds. Pour into a small bowl to serve.
This recipe is really good! I made it for my kids and they absolutely loved it! So light and fluffy! I definitely recommend it.
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating