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Halloween Meringue Bones & Ghoulish Lime Curd Dip

October 28, 2015

Ah Halloween, one of my favourite holidays - I love it all, the costumes, the adorable kids running around, and the terrifyingly delicious food, of course. This year I've created a simple to make recipe for Halloween Meringue Bones with a Ghoulish Lime Curd dip.

These two recipes pair together nicely as the egg whites are used for the meringues, then the remaining yolks are added to the lime curd recipe. The extra yolks give the dipping sauce a smooth, velvety texture and the citrus zing of the dip goes perfectly with the crisp, sweet meringue bones.

 

Halloween Meringue Bones

3 large eggs - room temperature
1/4 teaspoon Cream of Tartar
1/2 cup white sugar

Pre-heat oven to 200 degrees.
Separate egg whites, taking extra care that no yolk gets into whites. Set yolks aside in a small bowl for lime curd. Place egg whites in a large, clean bowl or stand mixer, and beat on low until they are foamy. Add Cream of Tartar, then beat on high until soft peaks form.

Begin slowly adding the sugar, beating on high to incorporate and scraping down the sides of the bowl as needed.
Continue beating until all the sugar has dissolved and the meringue is shiny and forms stiff peaks
(to test if the sugar is fully dissolved, run a little meringue between your fingers, if it feels gritty, keep beating)

Spoon the meringue mixture into a piping bag or plastic freezer bag (snip off a 1 cm corner after filling).

Create the bone shapes by piping 3 inch straight lines on a parchment paper-lined baking sheet, then piping two balls of meringue on the top and bottom. They will not expand very much during baking, so pipe them out to the approximate size you want.

Bake for 1 hour at 200 degrees. If you want a very crisp meringue, after 1 hour turn off the heat and leave in the oven, door open slightly, for an additional hour. Remove cookies from the oven and let cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.

Store the meringue bones in an air-tight container or sealed bag to maintain their crisp, airy texture until serving.

Ghoulish Lime Curd Dip

2 whole eggs and 3 egg yolks

3/4 cup sugar

1/2 cup lime juice (4-6 fresh limes)

2 tablespoons lime zest, divided

4 tablespoons butter, cut into cubes

pinch of salt

Green food colouring

Add the eggs, egg yolks, sugar, lime juice, 1 tablespoon lime zest and pinch of salt to a medium sauce pan. Mix all ingredients, then begin heating on medium while gently whisking until curd thickens 5-8 minutes. Do not let the curd boil, reduce heat if necessary. Once thickened, turn the heat down to low and add the butter one cube at a time while whisking. Add 8-10 drops of green food colouring until the curd gets to a colour that makes you think "Oh, that's just wrong!" - hey, it's Halloween, after all.

Pour the curd through a strainer to remove any lumps, then add the remaining 1 tablespoon of lime zest. Pour into a glass jar or plastic container, let cool to room temperature, then put on a lid and refrigerate until serving.

Happy Halloween!

Need some more spooky recipe inspiration? Try this Edible Halloween Instestines dessert and check out Devour & Conquer's Top Ten Creepy Halloween Treat Recommendations here.
 

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Hi! How much butter do you add? I didn't see it in the ingredient list? Excited to try this recipe! Thanks for sharing!!



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