Toasted Tongues

Toasted Tongues

Ingredients:
6 Egg whites
1 c Sugar

Directions:
Red food coloring
Pink or red cake crystals
--TOOLS--
2 sm 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 200 degrees F.
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 two 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 out.
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.
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