These Blood-Soaked Meringue Bones Are Perfect for Your Halloween Party
Are you as into Halloween as I am? Every year, as the nights draw in and the days creep slowly toward the end of October, I get more and more excited. The spooky decorations come down from the loft. There’s heated discussion about Halloween makeup and costumes, and just how many pumpkins to carve… And usually, there’s feverish party planning as well — because who doesn’t love a chance to dress up and get in character. If you’re planning a Halloween party this year, then I have the perfect spooky recipe to get you into the spirit: blood-soaked meringue bones. These ghoulishly perfect touches will set the scene perfectly and appeal to the most sweet-toothed vampire — not only are they delicious but also completely vegan! That’s right, dem bones are made with aquafaba (the liquid drained from a tin of chickpeas). So eat, drink and be scary!
“Blood” ingredients:
- 7 ounces fresh or frozen blackberries
- 3 ounces sugar
- 1 Tablespoon lemon juice
- 1-2 Tablespoons water
Instructions:
1. Place all the ingredients in a saucepan and simmer over low heat until the berries start to soften and release their juice.
2. Continue to cook for 3-4 minutes. Use a potato masher to muddle the berries and then strain the juice into a bowl. Be careful: This “blood” stains like the devil, so make sure to clean up any spills. You can use the strained berry pulp in your porridge or to serve with plain yogurt.
Meringue ingredients:
Makes 18-20 meringue bones
- 3.5 ounces aquafaba, chilled
- 7 ounces powdered or superfine sugar
- 1/2 teaspoon vanilla paste or extract
- 1/4 teaspoon cream of tartar
Instructions:
1. Drain the liquid (aquafaba) from a can of no (or low) sodium chickpeas, preferably organic. Chill for an hour before using.
2. Preheat the oven to 200 degrees Fahrenheit. Line three large trays with baking paper.
3. Put the aquafaba, vanilla and cream of tartar in a large bowl (or the bowl of your stand mixer). Use a balloon whisk to mix everything together until a little frothy.
4. Start whisking on low speed, increasing the speed to maximum once the meringue starts to double in volume. Continue whisking until it forms soft peaks.
5. Add the sugar, a tablespoon at a time, while continuing to whisk at high speed.
6. Once all the sugar has been added, continue to whisk until the meringue is glossy and forms firm peaks.
7. Spoon the meringue into a large piping bag fitted with a plain round tip.
8. Pipe the bones, spaced slightly apart, on the prepared trays.
9. Bake for one and half hours. Turn the oven off, leave the door slightly ajar and leave the meringue bones in the oven until they are completely cool. Carefully lift off the paper.
10. Serve the bones with the “blood” on the side so that your guests can dip their bones. Do not drizzle the “blood” before serving, as this will cause the bones to dissolve!
Drain the liquid (aquafaba) from a can of no (or low) sodium chickpeas, preferably organic. Chill for an hour before using.
Put the aquafaba, vanilla and cream of tartar in a large bowl (or the bowl of your stand mixer). Use a balloon whisk to mix everything together until a little frothy.
Start whisking on low speed, increasing the speed to maximum once the meringue starts to double in volume. Continue whisking until it forms soft peaks. Add the sugar, a tablespoon at a time, while continuing to whisk at high speed.
Once all the sugar has been added, continue to whisk until the meringue is glossy and forms firm peaks. Spoon the meringue into a large piping bag fitted with a plain round tip.
Pipe the bones, spaced slightly apart, on the prepared trays. Bake for one and half hours. Turn the oven off, leave the door slightly ajar and let the meringue bones cool in the oven. Carefully lift off the paper.
Serve the bones with the “blood” on the side so that your guests can dip their bones. Do not drizzle the “blood” on the meringue before serving, as this will cause the bones to dissolve!
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