Gluten Free Bones with Blood and Guts Recipe
I’ll let you in on the trick to this treat: the “bones” are sweet, light, airy meringues and the “blood and guts” is a sweet and tangy raspberry compote. This is a fun recipe to make for a party and is one that kids and adults alike will enjoy. The presentation is one that is so cool you may find people taking photos before actually eating them, but once they dig in, they’ll love the contrasting flavors of the meringues and the sauce.
Recipe notes: To make perfect “bones” I start with egg whites from quality, cage free eggs (I use Nature’s Yoke). Also, double check that your cornstarch is gluten free, and always use real vanilla extract, not the imitation stuff.
- 3 large cage-free egg whites
- ¼ teaspoon cream of tartar
- 1¼ cups superfine sugar divided
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 1 (12-ounce) bag frozen raspberries (frozen or thawed)
- 1 lemon juiced
Preheat the oven to 225 degrees. Line two baking sheets with parchment paper.
Place egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high until soft peaks start to form. Gradually add ¾ cup of sugar, about 2 tablespoons at a time. Continue to beat until the mixture forms stiff peaks but is not dry. Beat in the vanilla.
Using a pastry bag fitted with a ½-inch round tip, pipe strips about 3 inches long onto the prepared baking sheets. Pipe a dot at each corner so they resemble bones.
Bake for 1 hour, turn off the oven, and let sit for another hour. Remove from the oven and let cool completely on the pans.
While the bones are baking, make the blood and guts. Whisk the cornstarch with 3 tablespoons water in a small bowl. Combine the raspberries with ½ cup sugar and lemon juice in a saucepan. Bring to a boil over high heat. Stir in the cornstarch mixture and let boil for 1 minute. Remove from heat, place in a bowl and let cool. Refrigerate until thickened and cold, at least 1 hour.
To serve, gently peel the bones off the parchment paper and serve with the blood and guts sauce.
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