Looking for a last minute spooky treat this Halloween season? You’ll be scared with delight over these Monster Meringues.
“If you’re all about the treats this Halloween, here’s a recipe for you. There are no tricks about how to treat the guests at your Halloween party at home or in the classroom. Channel the subjects of many a spooky stories and turn them into something scarily delicious! It’s scary easy to recreate these monstrous meringues if you take the time to follow the directions like a witch making a potion. When serving up these ghoulish treats at your Halloween celebration, don’t be surprised if your guests ask for the trick to recreating them.”
– Brittany DeMauro: Wholesale Party Supplies
Tools and Materials Needed
- Baking Sheet
- Piping Bag & Coupler
- Round Piping tip
- Small Candy Eyes
- 4 Egg Whites
- ¼ teaspoon Cream Of Tartar
- 1 ½ Fine Sugar
- ½ Vanilla Extract
Note: You’ll need to use fresh eggs. Separate them while the eggs are still cold. Then let the egg whites warm up to room temperature before you use them. I’ve found that boxed pasteurized liquid egg whites don’t exactly whip up the same since they’re not as fresh.
For the sugar, if you can’t find fine or caster sugar you can always use regular sugar. You’ll just need to run it through a food processor until it is fine. If you have an electric mixer, I’d recommend using it!
Begin with your room temperature egg whites. Pour it into the mixing bowl and add the cream of tartar. The cream of tartar will help to whip up the egg whites a little faster.
Beat the eggs and cream of tartar on medium speed until fluffy.
Slowly add in the sugar. Don’t pour it all at once, we need the sugar to mix well with the egg whites so sprinkle in a tablespoon at a time. Mix at either medium-low or medium speed.
While you are adding the sugar in, the mix will begin to turn thick and glossy. Stop mixing and feel some of the meringue. If you can still feel the sugar continue to mix until it is all dissolved in the meringue.
Now, you can add in the vanilla extract. Mix on medium until combined.
Your final meringue should be thick and glossy. Make sure to not over-mix the meringue. Overmixing will result in your meringues breaking while baking from excess air bubbles.
Now, use some of the meringue to glue down the parchment paper onto your baking sheet. This will help the parchment paper from moving around while you pipe onto the sheet.
Put together your piping bag with the coupler and the large round tip.
Now, hold your piping bag vertically and pipe a mound of meringue. These will be your ghosts!
Onto the mummies! Pipe flat onto your baking sheet in a zig-zag motion. You can add lines on top for more of a mummy design!
Now, preheat your oven to 200 Degrees Fahrenheit. Once your oven is ready, put your meringues in the middle rack and let bake for an hour. Once finished do NOT open the oven! Simply, turn off the oven and let the meringues sit in there for another 30-45 minutes. They will continue to cook and cool down. If you take them out immediately, they can crack.
When you’re finished, take the meringues out and lift one up off the parchment paper. If it comes off without any meringue sticking to the paper, then it’s finished.
Now, use any type of frosting to attach the eyes onto the meringues. Place a little bead of frosting onto the candy eyes and stick it onto your ghost or mummy. Your delicious meringues are now ready to eat!