Toasted Tongues

6 Egg whites
1 c Sugar
Red food coloring
Pink or red cake crystals

Tools:
2 sm Bowls
lg Mixing bowl
Spoon
Mixer
Parchment paper
Cookie sheet
Popsickle sticks
Spatula
Toothpicks

With an adult's help, position an oven rack on the lowest shelf, and preheat oven to 200 degrees F.

Separate the whites from the yolks of the eggs into two small bowls. Make sure there are no yolks in the bowl of whites.

Rapidly beat the eggs until they form stiff peaks. Slowly stir spoonfuls of sugar into the whites and continue to beat until the entire cup of sugar has been added. the whites should now form stiff, shiny peaks. Add two to three drops of red food coloring.

Place a sheet of parchment paper on a cookie sheet.

To form tongues: Spoon about 3 tablespoons of meringue in the shape of a tongue onto the parchment paper. Tongues should be the length of the popsicle sticks. Press a popsicle stick gently into the center of the tongue, leaving about 2" of stick hanging out.

Bake about 3 hours or until tongues are completely dry to the touch. Allow to cool completely before carefully lifting them off the paper. Makes about 12 little lickers.

Sicko serving suggestion: To serve coated tongues, use a toothpick to spread a thin layer of mucus (marshmallow topping) down the length of the lickers.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0

Toasted Tongues printer friendly version located here.
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