Holidays
Halloween Treats
T
hese holiday goodies will satisfy the little munchkins, princesses, and Harry Potters and even put a smile on the faces of the adult party guests.
Coconut-Chocolate Orange-Swirled Meringues Makes about 18 meringues 2 egg whites, room temperature ⁄8 teaspoon cream of tartar
1
⁄2 cup sugar, finely ground in a food processor
1
⁄4 teaspoon vanilla extract
1
Red and yellow food coloring 1 cup semisweet chocolate chips ⁄4 cup shredded sweetened coconut
3
Preheat oven to 250˚F. Cover a rimmed sheet pan with parchment paper. In a bowl, beat egg whites with a mixer for about 1 minute until foamy. Add cream of tartar and beat again for another minute until soft peaks form. Gradually add sugar to egg whites, beating well after each addition, about 5 to 6 minutes total. (Meringue should be stiff and hold its peaks.) Add vanilla and beat to incorporate.
In a separate small bowl, mix food coloring until desired orange shade is reached. Pour into meringue and either mix completely using a spatula for a solid orange shade or, using a butter knife, make orange swirls throughout. Using a spoon, place scoops of meringue (about 1 to 2 tablespoons in size) on the baking sheet. Bake for one hour or until they start to turn a light straw color. Turn off stove and allow to cool for two hours or overnight in the stove until meringues have hardened. Place chocolate chips in a microwave-safe bowl and microwave on high in 30-second intervals until chips have nearly melted. Stir and set aside. Pour coconut onto a plate. For each meringue, dip the bottom into chocolate, then into coconut. Place back on the parchment paper-covered baking sheet. Once all meringues have been dipped, place baking sheet in fridge for one hour to let chocolate harden. TD&N Nutrient Analysis (per meringue): Calories: 82; Total Fat: 4 g; Saturated Fat: 2 g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 16 mg; Carbohydrates: 13 g; Fiber: 1 g; Protein: 1 g
— Jessica Girdwain
26
TODAY’S DIET & NUTRITION