Toasted Tongues^

* Exported from MasterCook *

Toasted Tongues^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Egg whites
1 cup Sugar
Red food coloring
Pink or red cake crystals
-----TOOLS-----
2 small Bowls

lg Mixing bowl Spoon Mixer Parchment paper Cookie sheet Popsickle sticks
Spatula
Toothpicks
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
Shared by Carolyn Shaw 10-95

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