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Crispy Witch Finger Meringue Cookies: Easy Halloween Treat

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These spooky yet delicious meringue cookies are shaped like witch fingers with almond nail beds. They are crisp, shatteringly brittle, and perfect for Halloween parties.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • A tiny pinch of salt
  • Slivered almonds, for fingernails

Instructions

  1. Preheat oven to 225°F (107°C). Line two baking sheets with parchment paper.
  2. Place egg whites, cream of tartar, and salt in a stand mixer bowl. Whip on medium-low until loose bubbles form, then increase to medium-high until soft peaks form.
  3. With mixer running on medium-high, slowly add granulated sugar one tablespoon at a time. Whip until glossy, thick, and holding stiff peaks.
  4. Stop mixer and gently fold in vanilla and almond extracts with a rubber spatula.
  5. Transfer meringue to a piping bag fitted with a large round tip. Pipe tapered finger shapes (3-4 inches long) onto parchment, spacing them 2 inches apart.
  6. Press a slivered almond into the top of each finger to create a nail bed.
  7. Bake for 1 hour and 30 minutes. Turn off the oven and crack the door open slightly with a wooden spoon. Let cool completely in the oven.
  8. Gently peel cookies off parchment and store in an airtight container at room temperature.

Notes

Ensure all equipment is completely grease-free and dry. Do not reduce sugar amount as it is needed for structure. If using convection, reduce temperature by 25°F. For vegan version, substitute egg whites with aquafaba (3 tbsp per egg white) and add extra cream of tartar.

Nutrition

Keywords: Halloween cookies, meringue recipe, witch fingers, easy dessert, gluten-free treat, spooky baking

Find it online: https://grubella.com/crispy-witch-finger-meringue-cookies-easy-halloween-treat/