Meringue Witch Fingers

24 Cookies
3 hr 20 min

Meringue Witch Fingers. These gnarly, knuckly witch fingers are easy to make but you do need a little time for the meringue to dry out. If you have never made meringue before, make sure your egg whites are at room temp and your bowl and beaters are clean. I also prefer to use a silicone baking mat over parchment to line my baking sheet. There are lots of great natural food dye options as well. Witch Fingers are perfect for a Halloween Dessert Bar! They are also a great option for our gluten-free and dairy-free friends! Who knew witch digits could be so tasty?

Recipe details

  • 24  Cookies
  • Prep time: 20 Minutes Cook time: 3 Hours Total time: 3 hr 20 min
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Ingredients


  • 4 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon almond extract
  • 40 whole almonds
  • Green gel food coloring

Instructions


Preheat oven to 225ºF. Line 2 sheet trays with silicone baking mats or parchment paper.
In the bowl of an electric mixer using the whisk attachment, beat the egg whites, cream of tartar and salt on high speed until foamy. With the mixer still on high, add the sugar 1 tablespoon at a time and beat until sugar dissolves, about 20 seconds. Repeat with remaining sugar. Egg whites will increase in volume and be thick and shiny.
Mix in food coloring and extracts.Fit a large piping bag with an Ateco 808 piping tip. Fill piping bag with meringue.
Pipe 4-inch witch fingers, stopping in two spot to increase amount of meringue for knuckles. You don’t have to do this but it makes for authentic witch fingers!
Place a whole almond on the end of each finger. Bake for 1 hour. Turn off oven and leave in oven for 2 hours to cool and dry out. Store in an airtight container.

Whisked Away
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