Toasted tongues
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Egg whites | |
| 1 | cup | Sugar |
| Red food coloring | ||
| Pink or red cake crystals | ||
| 2 | smalls | Bowls |
| large | Mixing bowl | |
| Spoon | ||
| Mixer | ||
| Parchment paper | ||
| Cookie sheet | ||
| Popsickle sticks | ||
| Spatula | ||
| Toothpicks | ||
Directions
TOOLS
With an adult's help, position an oven rack on the lowest shelf, and preheat oven to 2ooF.
Separate the whites from the yolks of the eggs into two small bowls.
Make sure there are no yolks in the bowl of whites.
Rapidly beat the eggs until they form stiff peaks. Slowly stir spoonfuls of sugar into the whites and continue to beat until the entire cup of sugar has been added. the whites should now form stiff, shiny peaks. Add tow to three drops of red food coloring Place a sheet of parchment paper on a cookie sheet.
To form tongues: Spoon about 3 tablespoons of meringue in the shape of a tongue onto the parchment paper. Tongues should be the length of the popsicle sticks. Press a popsicle stick gently into the center of the tongue, leaving about 2" of stick hanging o Bake about 3 hours or until tongues are completely dry to the touch.
Allow to cool completely before carefully lifting them off the paper.
Makes about 12 little lickers.
Sicko serving suggestion: To serve coated tongues, use a toothpick to spread a thin layer of mucus (marshmallow topping) down the length of the lickers.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
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