Monster Meringues
Colored meringue cookies shaped into small monsters and finished with candy eyes.
By @chelsweets
Cook time: 120 minutes
Servings: 40
Ingredients
- 4 whole egg whites room temperature
- 0.25 tsp cream of tartar
- 1 cup superfine caster or granulated sugar
- 0.5 tsp vanilla or almond extract
- 0 orange, neon purple, and neon green gel food coloring (amount not specified) Creator did not specify an amount
- 0 candy eyes (amount not specified) Creator did not specify an amount
- 0 melted white chocolate (amount not specified) Creator did not specify an amount
Instructions
- Preheat the oven to 200°F/93°C and line a large baking sheet with parchment paper or a silicone mat. Oven is preheated and the pan is lined.
- Whip the egg whites in a clean stand mixer bowl until small bubbles form, then add the cream of tartar and continue whipping to soft peaks. Gradually add the sugar, 1 tablespoon at a time, while mixing on medium-low speed. Increase the speed and mix in the vanilla or almond extract near the soft-to-stiff peak stage, then keep mixing until stiff, glossy peaks form. The meringue holds stiff glossy peaks.
- Divide out portions of the meringue and color them green, neon purple, and orange with gel food coloring. Transfer each color to its own piping bag. Each portion is evenly colored and bagged.
- Pipe dollops onto the prepared baking sheet, layering some pieces to vary the heights if desired. All meringue dollops are piped and spaced on the tray.
- Bake for 2 hours, then turn off the oven and leave the meringues inside for 1 hour. If they still seem wet, leave them in for another 30 minutes and check again. The meringues are dry to the touch.
- Cool the meringues fully, then attach candy eyes with a little melted white chocolate. The eyes are attached and the meringues are fully cool.