Meringues d’Halloween aux Dragibus et Réglisse Recipe

Introduction

These festive Halloween meringues are light, crisp, and fun to decorate. Perfect for a spooky treat, they combine simple ingredients with playful candy accents to delight both kids and adults.

Ingredients

• 2 egg whites
• 8 tablespoons granulated sugar
• 1 pinch of salt
• 1 tablespoon lemon juice
• Dragibus candies (for decoration)
• Licorice roll (for decoration)

Instructions

1. Step 1: Beat the egg whites with the sugar, salt, and lemon juice until the mixture is shiny and has the consistency of a thick cream.
2. Step 2: Shape the meringues into walnut-sized dollops on a floured baking sheet.
3. Step 3: With adult supervision, bake in the oven for 2 hours at the lowest setting (thermostat 1).
4. Step 4: Turn off the oven and let the meringues cool inside.
5. Step 5: After half an hour, remove them from the oven.
6. Step 6: Decorate by placing Dragibus candies as eyes, and cut licorice pieces to create legs for the meringues.

Tips & Variations

• Ensure the egg whites are free from any yolk for better volume and stability.
• You can use different colored candies or edible eyes for more creative designs.
• If you don’t have lemon juice, a few drops of vinegar can help stabilize the egg whites.

Storage

Store the meringues in an airtight container at room temperature to keep them crisp. They will stay fresh for up to one week. Avoid refrigerating to prevent moisture absorption. If needed, re-crisp them in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered sugar instead of granulated sugar?

It’s best to use granulated sugar for meringues as it dissolves properly while beating, helping achieve the right texture. Powdered sugar can result in a softer meringue.

Why do meringues sometimes crack or weep?

Cracking can occur if the oven temperature is too high or if they cool too quickly. Weeping (liquid forming) happens when the meringue isn’t fully dried or if humidity is high. Baking slowly at a low temperature helps prevent both issues.

Meringues d’Halloween aux Dragibus et Réglisse Recipe

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4.4 from 77 reviews

These whimsical Halloween Meringues are delicate, light, and perfect for a spooky celebration. Crisp on the outside and melt-in-your-mouth soft inside, these meringue treats are shaped to resemble little ghosts or creatures with candy eyes and licorice legs, making them a fun and festive dessert for kids and adults alike.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 40 minutes
• Yield: Approximately 12 medium-sized meringues 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Meringues

• 2 egg whites
• 8 tablespoons granulated sugar
• 1 pinch of salt
• 1 tablespoon lemon juice

For Decoration

• Dragibus candies (for the eyes)
• Licorice rolls (to cut into small pieces for the legs)

Instructions

1. Beat the Egg Whites: In a clean, dry bowl, whisk the egg whites with the sugar, salt, and lemon juice until the mixture is glossy and has the consistency of soft pomade. This ensures a stable meringue that will hold its shape well.
2. Shape the Meringues: Using a spoon, form meringue drops about the size of a large walnut onto a lightly floured baking sheet to prevent sticking.
3. Bake the Meringues: With adult supervision, bake the meringues in a preheated oven at the lowest temperature setting (thermostat 1, about 100-110°C or 210-230°F) for 2 hours. This low-temperature baking dries them out slowly to achieve a crisp texture.
4. Cool the Meringues: Turn off the oven and leave the meringues inside to cool slowly, which helps prevent cracking.
5. Remove from Oven: After about 30 minutes of cooling inside the oven, take the meringues out onto a wire rack to finish cooling completely.
6. Decorate the Meringues: Place dragibus candies on top of the meringue shapes to create eyes. Cut the licorice rolls into small pieces and arrange them around the meringues to form legs, giving them a fun Halloween character.

Notes

• Ensure no yolk is in the egg whites, as fat prevents proper whipping.
• The lemon juice stabilizes the egg whites and enhances shine and volume.
• Using a very low oven temperature is key to drying the meringues without browning.
• Letting meringues cool inside the oven helps avoid cracks.
• Decorate with candy carefully to avoid melting or sticking, adding a playful Halloween touch.

Keywords: Halloween meringues, French meringue recipe, festive desserts, light meringue cookies, candy decorations