Spooky Meringues for Kids

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Average: 5 (2 votes)
(2 votes)
Spooky Meringues for Kids
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 5 h. 20 min.
Ready in
Calories:
90
calories
Calories

Healthy, because

Even smarter

Nutritional values

This recipe is high in sugar and calories, but because it is made with egg whites, this sweet treat contains a little bit of protein. 

You can add a drop of food die to these to mix up the colors! 

1 serving contains
(Percentage of daily recommendation)
Calorie90 kcal(4 %)
Protein1.17 g(1 %)
Fat2.1 g(2 %)
Carbohydrates18.01 g(12 %)
Sugar added13.27 g(53 %)
Roughage0 g(0 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.02 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.29 mg(2 %)
Vitamin B₆0 mg(0 %)
Folate1.1 μg(0 %)
Pantothenic acid0.02 mg(0 %)
Biotin0.58 μg(1 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C0 mg(0 %)
Potassium48.33 mg(1 %)
Calcium2.91 mg(0 %)
Magnesium8.99 mg(3 %)
Iron0.23 mg(2 %)
Iodine4.59 μg(2 %)
Zinc0.12 mg(2 %)
Saturated fatty acids1.24 g
Cholesterol0 mg

Ingredients

for
24
Ingredients
6
egg whites (at room temperature)
½ teaspoon
¼ teaspoon
1 teaspoon
1 cup
caster sugar (superfine)
1 cup
powdered sugar (sifted twice)
48
How healthy are the main ingredients?
salt
Product recommendation

If you do not have a pastry bag, spoon the meringue into a large self-sealing plastic storage bag. With a pair of sharp scissors, snip 1/2-inch from one corner of the bag, to make your own piping bag.

Preparation steps

1.
Position oven racks in the middle and top shelf of the oven. Preheat over to 200º F. Line 2 baking sheets with cooking parchment paper.
2.
In a large metal or glass bowl, using an electric mixer set on low speed, beat egg whites and cream of tartar until foamy. Increase the mixer speed to medium-high, add the salt, and continue beating until soft peaks form. Beat in the vanilla extract.
3.
Slowly, add the superfine sugar, 1 tablespoon at a time. Beat until the meringue forms stiff, glossy peaks. Sift the powdered sugar over the meringue, for a third time. Using a rubber spatula, gently fold the powdered sugar into the meringue, until fully incorporated. Do not overmix or the meringue will deflate.
4.
Transfer the meringue to a pastry bag. Pipe 12 ghosts (about 3-inches high) onto each prepared baking sheet. Press two mini chocolate chips into the face of each ghost to form the eyes.
5.
Bake for 2 hours, or until the meringue ghosts are very white and crisp. When crisp, turn off the oven and let the meringue cool in the oven for at least 2 to 3 hours or overnight.
6.
Store at room temperature in an air tight container. Serve.