Are you as into Halloween as I am? Every year, as the nights draw in and the days creep slowly toward the end of October, I get more and more excited. The spooky decorations come down from the loft. There鈥檚 heated discussion about Halloween makeup and costumes, and just how many pumpkins to carve鈥 And usually, there鈥檚 feverish party planning as well 鈥 because who doesn鈥檛 love a chance to dress up and get in character. If you鈥檙e planning a Halloween party this year, then I have the perfect spooky recipe to get you into the spirit: blood-soaked meringue bones. These ghoulishly perfect touches will set the scene perfectly and appeal to the most sweet-toothed vampire 鈥 not only are they delicious but also completely vegan! That鈥檚 right, dem bones are made with aquafaba (the liquid drained from a tin of chickpeas). So eat, drink and be scary!

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鈥淏lood鈥 ingredients:

  • 7 ounces fresh or frozen blackberries
  • 3 ounces sugar
  • 1 Tablespoon lemon juice
  • 1-2 Tablespoons water
halloween_meringue_bones_sauce_ingredients

Instructions:

1. Place all the ingredients in a saucepan and simmer over low heat until the berries start to soften and release their juice.

2. Continue to cook for 3-4 minutes. Use a potato masher to muddle the berries and then strain the juice into a bowl. Be careful: This 鈥渂lood鈥 stains like the devil, so make sure to clean up any spills. You can use the strained berry pulp in your porridge or to serve with plain yogurt.

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Meringue ingredients:

Makes 18-20 meringue bones

  • 3.5 ounces聽aquafaba, chilled
  • 7聽ounces聽powdered or superfine sugar
  • 1/2聽teaspoon vanilla paste or extract
  • 1/4聽teaspoon cream of tartar
halloween_meringue_bones_ingredients

Instructions:

1. Drain the liquid (aquafaba) from a can of no (or low) sodium chickpeas, preferably organic. Chill for an hour before using.

2. Preheat the oven to 200 degrees Fahrenheit. Line three large trays with baking paper.

3. Put the aquafaba, vanilla and cream of tartar in a large bowl (or the bowl of your stand mixer). Use a balloon whisk to mix everything together until a little frothy.

4. Start whisking on low speed, increasing the speed to maximum once the meringue starts to double in volume. Continue whisking until it forms soft peaks.

5. Add the sugar, a tablespoon at a time, while continuing to whisk at high speed.

6. Once all the sugar has been added, continue to whisk until the meringue is glossy and forms firm peaks.

7. Spoon the meringue into a large piping bag fitted with a plain round tip.

8. Pipe the bones, spaced slightly apart, on the prepared trays.

9. Bake for one and half hours. Turn the oven off, leave the door slightly ajar and leave the meringue bones in the oven until they are completely cool. Carefully lift off the paper.

10. Serve the bones with the 鈥渂lood鈥 on the side so that your guests can dip their bones. Do not drizzle the 鈥渂lood鈥 before serving, as this will cause the bones to dissolve!

Drain the liquid (aquafaba) from a can of no (or low) sodium chickpeas, preferably organic. Chill for an hour before using.

halloween_meringue_bones_aquafaba2
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Put the aquafaba, vanilla and cream of tartar in a large bowl (or the bowl of your stand mixer). Use a balloon whisk to mix everything together until a little frothy.

halloween_meringue_bones_step3

Start whisking on low speed, increasing the speed to maximum once the meringue starts to double in volume. Continue whisking until it forms soft peaks. Add the sugar, a tablespoon at a time, while continuing to whisk at high speed.

Once all the sugar has been added, continue to whisk until the meringue is glossy and forms firm peaks. Spoon the meringue into a large piping bag fitted with a plain round tip.

halloween_meringue_bones_piping

Pipe the bones, spaced slightly apart, on the prepared trays. Bake for one and half hours. Turn the oven off, leave the door slightly ajar and let the meringue bones cool in the oven. Carefully lift off the paper.

halloween_meringue_bones

Serve the bones with the 鈥渂lood鈥 on the side so that your guests can dip their bones. Do not drizzle the 鈥渂lood鈥 on the meringue before serving, as this will cause the bones to dissolve!

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