Meringue bones and blood dip
- 2 large eggs
- 115g caster sugar
- 250g strawberries
- 150g raspberries
- 5 tbsp seedless raspberry jam
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.