SNAKE MERINGUES
I found this recipe in the New Idea and thought I would post it here for later. These look so good and would be great for a kids party! Snakes can be made one week ahead and stored in an airtight container.
Provided by Tisme
Categories Low Cholesterol
Time 1h
Yield 14 serving(s)
Number Of Ingredients 6
Steps:
- Beat whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, 1 tblsp at a time, beating until dissolved between additions. This process will take about 10 minutes. Beat in cornflour and tint mixture with food colouring.
- Spoon the mixture into a piping bag fitted with a 1cm-fluted nozzle. Pipe 16cm-long snake shapes, 4cm-apart, on oven trays lined with baking paper.
- To decorate snakes, cut forked tongues from licorice using a small sharp knife and lightly press into front of meringue heads. Lightly press M&M's on top of heads for eyes.
- Cook in a very slow oven (120C) for about 40 minutes, swapping trays halfway through cooking, or until firm to touch.
- Cool trays in oven with door slightly ajar.
Nutrition Facts : Calories 62.1, Sodium 15.8, Carbohydrate 14.8, Sugar 14.3, Protein 1.1
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