These meringue bones and raspberry blood are a frightfully scary addition to your Halloween party table, although we can assure you they taste much more delicious than they look..! 
Meringue Bones and Raspberry Blood
Preparation time 20 mins Baking time 30-40 mins plus cooling Makes 8 For the meringue bones: 2 egg whites 120g caster sugar For the raspberry blood sauce: 200g raspberries 1 tbsp icing sugar 2 tsp lemon juice Method: 1 Preheat the oven to 130˚C/110˚C fan/gas mark 1 and line two baking trays with baking paper. 2 For the meringues bones, place the egg whites in a large clean bowl. Using an electric mixer, whisk on a slow speed for a few seconds then increase to a higher speed and whisk until soft peaks form, this will take approx 2 mins. 3 Reduce to a slow speed then gradually add the caster sugar a little at a time, whisking well after each addition. Once all the sugar has been added increase to a higher speed and whisk until fully combined and glossy. 4 Place the meringue mixture in a piping bag fitted with a 1cm round nozzle. To create the bone shapes firstly pipe a ‘v’ shape on one of the prepared baking sheets. Pipe a 10cm straight line from the bottom of the ‘v’ shape then pipe a ‘v’ shape at the other end of the straight line. Repeat until all of the meringue mixture has been used. 5 Bake for approx 30-40 mins until crisp. Once baked, turn the oven off and leave in the oven to cool – this will ensure the meringues are crisp on the outside and soft inside. 6 For the raspberry blood sauce, place the raspberries, icing sugar and lemon juice in a blender and blitz into a purée. Push the purée through a sieve to remove the seeds. If you are using tinned raspberries, drain them, push them through a sieve then add a splash of lemon juice and icing sugar to taste. 7 Transfer the raspberry blood sauce to a ramekin or small bowl then place on a plate along with the meringues bones. For a more scary effect drizzle some of the sauce onto the bones! TIP: * If you’re not confident piping the meringue bones then simply draw bone shapes on a piece of paper to create templates, place under the baking paper and pipe over the templates. * The meringues can be made in advance and stored for up to 1 week in an airtight container. The raspberry sauce will store for up to 2 days in the fridge.
