Meringue Bones broken and served over a coagulated pool of raspberry blood make for a ghoulish Halloween dessert. This is a gruesome Hallween Treat that also tastes amazing!!!!
Creepy Meringue Bones Over a Puddle of Blood
We are pretty low key about Halloween around here. Two pumpkins flank our front door, carved with the logos of our favorite NFL teams, and I stock up on full-sized candy bars. That’s about it. This year, I felt a bit more festive and baked two special desserts. First up was a cookie cake decorated with an icing spider web. Then I piped meringue bones and baked them low and slow for a more adult treat. I served these crispy sweets over a puddle of blood…errr, raspberry sauce. This Meringue Dessert would be perfect for any Halloween gathering…with or without the gory condiment.
A Bona Fide Halloween Dessert Hit (or should that be bone-a fide?)
I know when a recipe is a hit. It starts with a boatload of praise from the family. Silence means indifference or a really bad recipe. But the ultimate compliment comes when the hubby goes to work, chats up the recipe and comes home asking when it will be on the blog.
That’s the case with these bones. He went nuts for the raspberry sauce, too. Though the sauce is barely a recipe, it helped turn an easy meringue cookie recipe into a dessert worth bragging about. Plus, I think these meringue bones are a pretty cool Halloween treat.
Tips for Making a Meringue Dessert
Meringues require only a few simple ingredients, egg whites, cream of tartar and sugar, but if you don’t know a few tricks, they will not work!
- PRO-Tip: First and foremost, egg whites will not whip properly if they are in contact with any grease or oil. That means your beaters and bowl must be perfectly clean. I make certain they’ve been run through the dishwasher as that guarantees all utensils are well washed.
- You may not think of it, but egg yolks contain fat which will prevent the whites from coming to fluffy white peaks as well. So separate your eggs one at a time into a separate bowl before adding the whites into the main bowl. There is nothing worse than having a number of egg whites in a bowl and accidentally contaminating them by having a yolk break as you try to separate an egg over the whites. If that happens, you must start over.
- PRO-Tip: Eggs separate best when cold. There is less of a chance of the yolk breaking when they are chilled.
- Egg whites beat best and highest when they’re at room temperature, so separate when cold, then cover your whites with plastic wrap and let them sit on the counter for about an hour. You can carefully set them in a shallow bowl of warm water, not hot as you don’t want to cook the whites, to speed up the process
- Another tip is to crack the eggs on a flat surface instead of the edge of a bowl. For some reason, this technique makes for less shell in the cracked eggs and less breakage of the yolk. Not foolproof, but worth trying.
- The cream of tartar is a stabilizing ingredient. Don’t skip it. It’s also used in cookies, like snickerdoodles and doesn’t expire. It’s worth keeping on hand.
- I like using super fine sugar so it incorporates a bit easier. If you don’t want to hunt this down at the grocery store, you can make your own by whizzing regular, granulated sugar in a food processor.
- Check out even more tips for making meringue in this recipe for Egg White Cookies.
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
For raspberry sauce
- 1 12 ounce bag frozen raspberries
- 1/2 cup sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons cornstarch mixed in 1 tablespoon water
- Preheat oven to 225º. Line baking sheets with parchment paper and set aside.
- Beat egg whites and cream of tartar on medium speed until very frothy. Increase speed to high and gradually add sugar, one tablespoon at a time until stiff peaks form.
- Fill zip-top bag with meringue, seal and cut one corner off making about a half inch opening. Or fill piping bag fit with a plain round tip.
- On prepared baking sheets, pipe meringue into 3-inch strips. Next pipe two rounds on each end to resemble bones.
- Bake at 225° for an hour, then turn off oven leave meringues in oven for another 1/2 hour without opening the door. Remove to wire racks to cool. Store in an airtight container.
- To make raspberry sauce, heat 2 cups of the frozen raspberries in saucepan with lemon juice and sugar. When bubbling, add in cornstarch mixture and bring to boil. Cook for a minute, then remove from heat to cool. Press sauce through a wire mesh strainer to remove seeds. Store in refrigerator.
- To serve, pour some raspberry sauce in the middle of a dessert plate. Top with one or two bones.
Inspired by Martha Stewart and Taste of Home
Make sure to check all the tips for making meringues in this post.
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