Toasted Tongues
Submitted by jimnkeri
Toasted tongue meringues on popsicle sticks for Halloween. Pink-tinted meringue cookies shaped like tongues, baked low and slow until crisp and dry.
YIELD
12 servingsPREP
20 minCOOK
180 minREADY
200 minGross, funny, and surprisingly easy to make. These Halloween meringue tongues are shaped on popsicle sticks and tinted pink with food coloring for maximum creep factor. Kids absolutely lose it over these.
The base is a classic stiff meringue: egg whites beaten to stiff peaks with sugar folded in gradually. A few drops of red food coloring turn the white meringue a fleshy pink. Spoon them into tongue shapes on parchment, press a popsicle stick into each one, and bake low and slow until they’re bone-dry and crisp all the way through.
The trick is patience. These bake for about three hours at a very low temperature. You’re drying them out, not really baking. When done, they should feel completely dry to the touch with no sticky spots.
Kitchen Tips
- Make sure your bowl and beaters are completely grease-free. Even a speck of yolk in the whites will prevent them from reaching stiff peaks.
- Add the sugar slowly, a spoonful at a time. Dumping it in all at once deflates the meringue.
- Parchment paper is a must. Meringues stick to everything else.
- If the tongues feel sticky after cooling, put them back in the oven for another 30 minutes. Humidity is the enemy of meringue.
Variations
- Spread a thin layer of marshmallow fluff down each tongue before serving for a gooey “saliva” effect.
- Sprinkle red or pink sugar crystals on top before baking for extra sparkle and texture.
- Make green tongues with green food coloring for a monster or alien theme.
Ingredients
Directions
Position an oven rack on the lowest shelf, and preheat oven to 200 degrees F.
Separate the whites from the yolks of the eggs into two small bowls.
Make sure there are no yolks in the bowl of whites.
Rapidly beat the eggs until they form stiff peaks.
Slowly stir spoonfuls of sugar into the whites and continue to beat until the entire cup of sugar has been added.
the whites should now form stiff, shiny peaks.
Add tow to three drops of red food coloring.
Place a sheet of parchment paper on a cookie sheet.
To form tongues: Spoon about 3 tablespoons of meringue in the shape of a tongue onto the parchment paper.
Tongues should be the length of the popsicle sticks.
Press a popsicle stick gently into the center of the tongue, leaving about 2 inch of stick hanging.
Bake about 3 hours or until tongues are completely dry to the touch.
Allow to cool completely before carefully lifting them off the paper.
Makes about 12 little lickers.
Sicko serving suggestion: To serve coated tongues, use a toothpick to spread a thin layer of mucus (marshmallow topping) down the length of the lickers.
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