Add a Spooky twist to classic meringues with these Halloween Meringue Pops.
This Halloween I’ve joined together with a group of other bloggers to share some spooky recipes suitable for people with a variety of food allergies.
Halloween can be a particularly difficult time of year for anyone with a food allergy, especially for children. All their friends are out trick-or-treating or enjoying Halloween goodies and they aren’t always able to join in due to the risk of a reaction.
I consider myself extremely fortunate that no one in my household has a food allergy and so it’s not something I have to live with on a daily basis, but through my “free from” friends I’ve come to learn just how serious many food allergies can be, the impact they have on the lives of the whole family, and how hard it can be to not be able to be part of something that everyone else is joining in with.
I’ve created these Halloween Meringue Pops (or just Halloween Meringues if you don’t have any wooden sticks 🙂 ) which are perfect for anyone who can’t have gluten or dairy. They’re obviously not great for anyone with an egg allergy, but if that’s you (or someone you know) then Mel at Le Coin de Mel has a fantastic egg-free meringue recipe which you could use in place of the regular meringue mixture in my recipe.
Will you have a teal pumpkin this Halloween?
Last Halloween did you spot any teal pumpkins outside people’s front doors and think “interesting choice of colour, I wonder why they’ve done that”. Well if you did then here’s why…
A teal pumpkin is a sign that there are allergy friendly treats so no one is left out. Personally, whilst I’m happy that my recipe is allergy friendly, I’m not convinced my kitchen is (far too much risk of cross-contamination with other ingredients) so I won’t be offering my meringues to anyone with an allergy or serious intolerance at my door. However, I want everyone to feel they can knock on my door and shout trick-or-treat so I’m going to get a few small toys and some packets of “free from” treats from the supermarket just in case.
To find out more about teal pumpkins, take a look at the Teal Pumpkin Project website.
Photo credit: Le Coin de Mel
Free-From Halloween Recipes
As I mentioned at the start of this post, I’ve teamed up with some of my blogging friends to create a range of free from Halloween treats and here are the others…
- Pumpkin Spice Spooky Swiss Roll from The Gluten Free Blogger (Gluten-Free)
- Mummy Cookies from The Intolerant Gourmand (Gluten-Free & Vegan)
- Raspberry “Blood” Chocolates from The Free From Fairy (Vegan & Refined Sugar-Free)
- Halloween Pumpkin Mini Rolls from Gluten Free Alchemist (Gluten-Free & Nut-Free)
- Barm Brack from Dairy Free Kids (Dairy-Free)
- Slimey Wagon Wheels from Glutarama (Gluten-Free, Soy-Free & Nut-Free)
- Four Easy Halloween Cupcakes from Free From Farmhouse (Vegan & Soy-Free)
- Gluten Free Halloween Party Rings from Gluten Free Cuppa Tea (Gluten-Free, Dairy-Free & Low FODMAP)
- Creepy Crudite Cups from Eats Amazing
- Pumpkin Spice Halloween Cookies from Peachicks Bakery
- Trick or Treat Roulette Rocky Road from Gluten Free Alchemist
- Dark Chocolate & Pear Witches Hats from Paleo Crust
Keep checking back until Halloween as I’ll be adding more.
Active Time: 30 minutes
Total Time: 2 hours, 15 minutes
- 2 large egg whites
- 100g caster sugar
- Black gel food colouring*
- 18 wooden cake pop or lollypop sticks
If you don’t have any cake pop or lolly sticks then these also work really well just laid out in a bowl or platter as spooky meringue cookies.
- 2 large egg whites
- ½ cup caster sugar
- Black gel food colouring
- 18 wooden cake pop or lollypop sticks
Watch a quick video of this recipe…
Make the meringue
- Pre-heat your oven to 100ºC/80ºC fan.
- Put your 2 egg whites into a large bowl and whisk on a low speed until foamy. Once foamy, increase the speed to medium until the egg whites form stiff peaks.
- Add the caster sugar (100g) a tablespoon at a time and whisk until combined. You’ll now have a lovely stiff, glossy meringue.
- Put a heaped tablespoon of your meringue into a small bowl and mix in some black food colouring (you need quite a bit to get the dark colour).
Pipe the meringues
- Line your baking trays (you’ll need 2 trays) with greaseproof paper or a non-stick baking sheet.
- Put your meringue and black meringue into a piping bags (use a large bag for the white meringue and a small bag for the black if you can).
- Cut a hole about 1 cm in diameter in the bottom of the white bag and a very small hole in the black bag.
- Lay your cake pop stick on the tray and pipe ghosts, bones and spooky faces – use the black meringue to add the eyes, nose and mouth details onto the ghosts and spooky faces. Make sure you hold the cake pop sticks steady as you pipe. If you’d like to see how I’ve piped each of the shapes take a look at the video.
Bake the meringues
- Place the meringue nests into the oven and bake for 1 hour 45 minutes.
- Remove them from the oven and serve.
If you’re making these in advance then they’ll keep for a few days in an airtight container (put a sheet of greaseproof paper between the layers of meringues). They also freeze brilliantly and can be eaten only a few minutes after removing them from the freezer.
Calories: 27 kcal (1%), Fat: 0.0g (0%), Saturated Fat: 0.0g (0%), Carbohydrates: 6.3g (2%), Sugar: 6.3g (7%), Fibre: 0.0g (0%), Protein: 0.5g (1%), Salt: 0.0g (0%)
This is the estimated nutritional information per meringue (assumes the recipe makes 16). Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
Free From/Suitable For
- Suitable for Vegetarians
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
*Some food colourings are not suitable for people with a nut allergy and not all are suitable for vegetarians and vegans so please check the label carefully.