Ingredients for Snake Meringues
How to Make Snake Meringues
- Preheat your oven to 250°F (120°C). Line baking sheets with parchment paper.
- In a large, clean, grease-free bowl, beat egg whites with an electric mixer until stiff peaks form.
- Gradually add the sugar, one tablespoon at a time, beating until the meringue is glossy and stiff.
- Gently fold in the vanilla extract.
- Transfer the meringue to a piping bag fitted with a round tip. Pipe 6-inch long snake shapes onto the prepared baking sheets.
- Using a toothpick, create a textured snake skin pattern on top of each meringue.
- Bake for 1 hour, or until the meringues are dry and crisp. Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely.
- Once cooled, use melted chocolate to create eyes and add sprinkles or candy for extra fun!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
57g
Fat
0g
Carbs
4g
