Toasted Tongues
Yield
12 servingsPrep
20 minCook
180 minReady
200 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
egg whites
|
*
|
| 1 | cup |
sugar
|
|
| 1 | x |
food coloring
red |
*
|
| 1 | x |
colored sugar crystals
pink or red |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
egg whites
|
*
|
| 237 | ml |
sugar
|
|
| 1 | x |
food coloring
red |
*
|
| 1 | x |
colored sugar crystals
pink or red |
* |
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.
