Snake Meringues
Slither into the world of whimsical desserts with these delightfully crisp and airy Snake Meringues! Perfect for themed parties or Halloween treats, this recipe transforms simple ingredients like egg whites, sugar, and food coloring into playful, snake-inspired creations. Using a piping bag, you'll shape the sweet meringue mixture into coils and customize them with vibrant colors, black gel icing for eyes, and even red licorice tongues for added charm. Baked low and slow, these meringues achieve a satisfyingly crunchy texture that'll leave everyone hissing with delight! Quick to prep and fun to decorate, Snake Meringues are as much a creative project as they are a delicious dessert. Give your dessert table a slithering twist with this imaginative recipe!
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 50 grams Powdered sugar
- 1 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
- 3 drops per color Food coloring (green, yellow, or your choice)
- 1 tube Black gel icing (for eyes and details)
- 1 packet Red licorice strips (optional, for tongues)
Instructions
Preheat your oven to 200°F (95°C) and line two large baking sheets with parchment paper.
In a clean, dry mixing bowl, use an electric mixer to beat the egg whites on medium speed until foamy.
Add the cream of tartar and continue beating the egg whites. Gradually increase the mixer speed to high.
Slowly add the granulated sugar, one tablespoon at a time, while the mixer is running. Beat until stiff, glossy peaks form.
Gently sift the powdered sugar over the meringue and fold it in with a spatula. Also, mix in the vanilla extract and food coloring of your choice to achieve the desired snake color.
Transfer the meringue mixture to a piping bag fitted with a large round piping tip. Pipe coiled, snake-like shapes onto the prepared baking sheets.
Add details to the snake shapes—use small blobs of meringue for heads. To make them look more snake-like, slightly flatten the heads with a spoon or your finger.
Bake the meringues in the preheated oven for 1.5 hours, or until they are dry and crisp to the touch. Turn off the oven and let them cool inside for an additional 30 minutes to prevent cracking.
Once cooled, use black gel icing to add eyes and other patterns to your snake meringues. If desired, cut small pieces of red licorice to make tongues and attach them using a dot of icing.
Serve your snake meringues and enjoy their light, crispy texture!
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 389.4 g | 142% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 363.7 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
