Blood-stained snow - Raspberry meringues
My kitchen is a murder scene and I need you to solve the mystery. Ok just kidding but doesn’t that food colouring look realistic? I’ve been racking my brains for weeks to think of something a little different to make for Halloween and inspiration struck me at the last minute. These bloody bites are a cinch to make and oh-so-tasty. Be warned it takes a few hours for your murdered morsels to be ready to devour (only a few minutes of hands-on time though).
The ingredients
This could be one for the 4 Ingredients ladies.
Whisking egg whites
Microwave the raspberries for 30 seconds until they are soft then mash them a little with a spoon. Put them in the fridge to chill. Start making the meringue by whisking the egg whites and cream of tartar until it reaches soft peaks.
Adding sugar
Add the sugar one spoonful at a time.
Glossy raw meringue
Keep whisking until the sugar is all incorporated. To test if it’s ready, rub a little between your fingers. If it’s still rough then keep whisking. If it’s smooth then it’s ready for baking.
Unharmed meringue blobs
Spoon blobs of the mixture onto the lined baking tray and flatten the tops a little bit.
After the attack
Spoon a little of the blood raspberry on top of each meringue. Put the tray in the pre-heated 120C fan-forced oven and lower the temperature to 90C. Bake them for 1 1/2 hours and then turn the oven off. Leave them in the oven to cool completely. This takes about 3 to 4 hours. Store your blood-stained snow in an air-tight container. They would normally keep for 2 weeks but I think the raspberries might shorten their life a little. Enjoy!
Blood-stained snow - Raspberry meringues
I hope you have a horrifically happy Halloween. How will you be spending it? Are you dressing up? Got your goodies ready for the trick-or-treaters?
Blood-stained snow - Raspberry meringues
Blood-stained snow aka Raspberry meringues a Claire K Creations original recipe
makes about 10 meringues
- 1/2 cup caster sugar
- 1/4 tsp cream of tartar
- 2 egg whites at room temperature
- 1/3 cup raspberries
Pre-heat the oven to 120C fan-forced.
Line a baking tray with baking paper.
Microwave the raspberries for 30 seconds or until soft then mash them slightly. Transfer them to the fridge to cool.
Beat the egg whites in an electric mixer together with the cream of tartar until soft peaks form.
Add the sugar one tablespoon at a time. Continue beating until the mixture is smooth. To test, rub some between your fingers. If it is still grainy then keep mixing, otherwise it’s ready to be baked.
Spoon blobs of batter onto the lined tray and make a little well in the middle of each one.
Spoon a little raspberry on top of each blob.
Put the meringues in the oven and turn the temperature down to 90C fan-forced.
Bake them for 1 1/2 hours.
When they are done, turn the oven off and leave them in there until completely cool. This takes 3-4 hours so make sure you don’t need your oven for a while before you start.
Note: best made in dry conditions. Don’t make other food at the same time.
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