Toasted tongues
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Toasted tongues
Last updated 6/12/2012 1:26:49 AM. Recipe ID 61427. Report a problem with this recipe.
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      Title: Toasted tongues
 Categories: Crs, Kids, Hlween, Gross
      Yield: 1 Servings
      6    Egg whites
      1 c  Sugar
           Red food coloring
           Pink or red cake crystals

      2 sm Bowls
        lg Mixing bowl
           Parchment paper
           Cookie sheet
           Popsickle sticks
  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

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Recipe ID 61427 (Apr 03, 2005)

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