Guys, do I have a meringue problem? First it was the Rhubarb Meringues, followed by those rose water numbers and now these Bone Meringues with Marrow Dip are happening. Is it just me or does that seem like A LOT of meringue? This blog hasn’t even been around for six months and it has somehow accumulated a total of 3 meringue recipes. I mean, Rhubarb & Cod only has one cake recipe but if you’re down with meringues you’ve come to the right place. I swear, this flood o’ meringue wasn’t by design. It’s just another case of unearthing some of the stranger aspects of my personality through unconscious behaviour. Apparently I’m super into whipped egg whites – who knew?
These Bone Meringues with Marrow Dip weren’t completely my fault. I was lured into the idea by my Halloween-loving friend Zaira. She lives for the spook-tackery of Halloween and whilst planning a party that unflinchingly celebrated this love she mentioned she wanted to try making bone-shaped meringues. Of course, my ears perked up because I apparently have a thing for meringues, so like any good friend I totally stole her idea and that was the last time I ever saw her… I’m kidding, I asked first and she was fine with her idea appearing on the blog.
To make the Bone Meringues even more Halloween appropriate, I decided to add a sufficiently gross-looking but somehow delicious dipping sauce to the mix. The result was Marrow Dip. To simulate the appearance of marrow (or at least how it looks when it oozes out of the bones of a roast chicken – hey, go with what you know) I stirred Oreo cookie crumbs into a Cherry Strawberry compote. I think the Marrow Dip came out looking pretty evil, but thankfully it tastes like Black Forest Cake – I would file that under the “win” column.
These Bone Meringues with Marrow Dip are sure to be a hit at any of the spooky soirees you have on the books. They’re playful and Halloweeny, but they also taste so damn good. A friend of mine likened the Bone Meringues to those politically-incorrect Popeye Cigarettes and, as I mentioned before, the Marrow Dip tastes like a piece of cake. What more could your Halloween-hungry taste buds ask for?
So what are you waiting for? Scare up some Bone Meringues with Marrow Dip today!
- 1 vanilla bean, split lengthwise
- 3 egg whites
- 3/4 cup granulated sugar
- 1 teaspoon cream of tartar
- 1 cup frozen strawberries & cherries
- 1/2 cup granulated sugar
- 2 oz port wine
- 3 teaspoon cornstarch
- Zest of 1 lemon
- 1/2 cup Oreo cookie crumbs
- Pinch of salt
- Preheat oven to 200 F.
- Scrape the vanilla caviar out of the vanilla bean pod and set aside.
- Place egg whites, sugar and vanilla caviar in a medium-sized stainless steel mixing bowl.
- Choose a medium saucepan that can accommodate the mixing bowl without allowing it to touch the bottom of the pan. The two should form a tight seal - this is called a double boiler.
- Fill the saucepan a quarter of the way full with water and place over high heat. When the water comes to a boil, fit the mixing bowl onto the saucepan and reduce the heat to a simmer.
- Whisk the egg white mixture constantly until the sugar dissolves and the mixtures comes up to a temperature of 150 F. Be careful not to cook the egg whites - make sure there is some room between the bottom of the mixing bowl and the boiling water.
- Once the sugar is dissolved, pour the egg white mixture into a stand mixer fitted with a whisk attachment. Add the cream of tartar and whip the egg whites until stiff peaks form - about 3 minutes.
- Place whipped egg whites in a pastry bag fitted with Wilton No. 4 Round Decorating Tip.
- Pipe meringues in a bone-like shape on a silicon mat.
- Bake for an hour and a half then turn the oven off and leave the meringues to dry out for an additional hour or two.
- Serve with Marrow Dip.
- Place sugar, strawberries, cherries, lemon zest and port in a small saucepan over medium heat. Don't bother adding water, the berries will give off enough moisture.
- Bring the mixture to a boil then reduce the heat to low.
- Add salt and cornstarch to the berry mixture and cook until the sauce thickens enough to coat the back of a spoon. Be sure to stir constantly to keep the compote from burning.
- Remove the berry compote from the heat and stir in Oreo crumbs.
- Let the dip cool to room temperature and serve alongside Bone Meringues.