These red devil meringue cookies are topped with tiny horns for Halloween

In The Know

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

Learn how to make these mini Halloween meringue desserts. Topped off with tiny horns, these treats are devilishly tasty.

Ingredients

  • 4 egg whites, room temperature

  • 1 cup sugar

  • 1/2 teaspoon apple cider vinegar

  • 10 drops red food coloring, plus more for streaking

  • 1/2 teaspoon vanilla extract

For black royal icing horns:

  • 3 tablespoons meringue powder

  • 1/2 cup warm water

  • 1/4 teaspoon apple cider vinegar

  • 4 cups confectioners sugar

  • 10 drops black food coloring

This content is not available due to your privacy preferences.
Update your settings here to see it.

Instructions

  1. Heat oven to 200° F and line a baking sheet with parchment paper.

  2. Using a stand mixer, mix egg whites, sugar and vinegar using the whisk attachment. Start on low speed and gradually increase to high whip until stiff peaks form, about 10 minutes.

  3. Add vanilla extract and food coloring and mix until well-combined.

  4. On the inside of your pastry bag, fitted with a large round tip, paint vertical lines of red food coloring (this will create the light and dark red swirls). Then, fill the bag with the meringue.

  5. On a lined baking sheet, pipe a Hershey's Kiss-shaped dessert that is about 2 inches wide. Repeat with remaining meringue, keeping them at least 1 inch apart.

  6. Bake meringue dessert in the oven until they've slightly expanded, about 20 minutes. Reduce heat to 175° F and bake for 4 hours or until they're completely dry on the outside and slightly chewy on the inside.

  7. Make royal black icing: Using a stand mixer, combine meringue powder, warm water, vinegar and confectioners sugar. Beat for 6-8 minutes. Add black food coloring and mix until well combined.

  8. Fill another piping bag with black royal icing and pipe two "horns" on each side of the meringue. Let it set for 1-2 hours to completely harden.

This content is not available due to your privacy preferences.
Update your settings here to see it.