Best Snake Meringues Recipes

SNAKE MERINGUES

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.

MONSTER MERINGUES

Steps:

• Heat your oven to 400degreesF Line 2 flat baking sheets and a deep baking tray with baking parchment.
• Place the caster sugar in the deep baking tray in the oven for 7 minutes.
• Place the egg whites in a stand mixer on the slowest speed and start whisking. Gradually increase the speed until soft peaks form and the sugar is ready. Take the sugar out of the oven-it should be hot but not caramelized. Turn the temperature down to 200°F.
• Slowly add the sugar to your eggs with the mixer on full speed, one spoon at a time. Be careful not to add the sugar too quickly or your eggs will deflate.
• Once all the sugar has been added, keep the mixer going for a minute longer until the mixture looks thick and glossy. A good way to check if it is done is to dip the whisk into the mix to see if it creates a peak once pulled out.
• Divide the mixture between 4 bowls and carefully fold in the powdered food color.
• Scoop the mixture into 4 piping bags fitted with round and star nozzles. Pipe your monsters onto the baking sheets and add sprinkles.
• Bake for 1 hour until the meringue comes away from the baking parchment clean and the base is firm.
• Leave to cool.
• Stick on the eyes with a dot of icing.