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Halloween Skeleton Meringue Bones with Berry Compote

Halloween Skeleton Meringue Bones with Berry Compote
Preparation time:
20 minutes
Cooking time:
40 minutes
Serves:
30

Check out Shane Smith’s meringue bones with delicious berry compote: light, chewy, and spooktacularly good. They’re the perfect sweet treat for Halloween parties and gatherings.

  • Ingredients

    Meringue bones:
    • 200g egg whites
    • 200g caster sugar
    • 150g icing sugar
    • 10g cornflour
    • Dash vanilla essence

    Mixed berry compote:

    • 250g frozen mixed berries
    • 40g caster sugar
    • Pinch ground cinnamon
    • 1/2 tbsp cornflour
  • Method

    For the skeleton meringue bones:
    • Preheat your oven to 120C/100C fan and line two baking trays with parchment paper. Set aside.
    • To make the meringues, add in the room-temperature egg whites to the bowl of your Kenwood stand mixer and mix on full speed for a few minutes until the whites are soft and fluffy.
    • At this point, while still mixing, begin to add the caster sugar and mix until thick and glossy.
    • Finally, add the vanilla, icing sugar & cornflour and mix again at full speed until combined and you have a thick meringue.
    • Spoon this into a piping bag fitted with a medium round nozzle.
    • Pipe bone-shaped meringues on the trays, and these go into the preheated oven and bake for 40minutes.
    • Once the time is up, turn off the oven and allow the meringues to cool inside.
    • While the meringues are cooling, it’s time to make the berry compote.
    For the berry compote:
    • Into a saucepan, add the frozen berries, sugar & cinnamon.
    • Cook this until the berries are soft and the sauce is bubbling.
    • Dissolve the cornflour with some water and add this to the hot compote and stir until it thickens up.
    • Set aside to cool.
    • Serve your meringue bones with a bowl of semi-whipped cream and the berry sauce.
    • Enjoy.
    To serve:
    • Serve your meringue bones with a bowl of semi-whipped cream and the berry sauce.
    • Enjoy.

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