Meringue bones and blood dip

Meringue bones and blood dip

Just a few simple ingredients create this bone-chilling treat that the kids will love!

By , 21 September 2015
Meringue bones and blood dip
  • Ready in: 60 mins
  • Serves: 10
  • Price: 39p per serving
Nutritional Info
Each 65g serving contains
  • Fat low
    0g
    0%
  • Saturates low
    0g
    0%
  • Sugars high
    22g
    24%
  • Salt low
    0.05g
    1%
  • Energy 402KJ 96KCAL
    5%
of your reference intake.
Typical energy values per 100g: 618kJ/148kcal.
Ingredients
  • 2 large eggs
  • 115g caster sugar
  • 250g strawberries
  • 150g raspberries
  • 5 tbsp seedless raspberry jam
Method
  • To make the bones:

  • Pre-heat the oven to 40C/120C Fan/Gas 1. Line 2 baking trays with baking paper.

  • Whisk 2 egg whites in a bowl until they form stiff peaks (this is the easiest with an electric whisk). Add the caster sugar by whisking in one heaped teaspoonful at a time, whisking until stiff after each addition of sugar.

  • Put the meringue mixture into a piping bag or freezer bag and snip off a corner. To create bone shapes, pipe the mixture onto the trays and squeeze more out at the ends, making sure to vary the sizes.

  • Cook in the oven for 1 hour or until they lift easily off the baking paper.

    To make the blood dip:


  • Remove the green hulls from the strawberries and purée with the raspberries and the seedless raspberry jam in a blender.