Meringues d’Halloween aux Dragibus et Réglisse Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Cool the Meringues: Turn off the oven and leave the meringues inside to cool slowly, which helps prevent cracking.
- Remove from Oven: After about 30 minutes of cooling inside the oven, take the meringues out onto a wire rack to finish cooling completely.
- 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
