Tuesday, August 01, 2006

Skeleton Lesson: Meringue Bones

The first thing you should do is sit down and write down all the bones you know, and draw a picture of the skeleton. You'll need to think about scale when you're making your meringue bones.


Now it's time to make your skeleton! You will need:

1. A good meringue recipe and this probably involves a mixer, unless you have a robotic superarm capable of creating "stiff peaks" in egg whites. You be the judge. Little confectioner's sugar, little egg white, around and around, and bam you have meringue.



2. Large ziploc baggy. You'll need to cut a small hole in the very tip so you can squeeeeeeze out your meringue onto the cookie sheets.



3. A lot of cookie baking sheets and parchment paper. You can get parchment paper to line your cookie sheets in the baking section at the grocery store.



4. A large space to set out your skeleton when the pieces have finished baking!

bonesfinal

A couple of hints:

If you do this on a humid day (like we did) your bones will soon be sticky (like ours were). This can work to your benefit if you want to connect them, but it can also get all over your fingers. You have been warned. They'll come out of the oven nice and crispy, and then gradually they'll start to kinda sweat. This of course will not bother the children at all.

Baked meringue is brittle, so make your bones thicker than you may think you need to make them. If you have leftover meringue, go back over the piece you've already made and thicken them up. For tiny bones like the phalanges and metacarpals and whatnot, it's easier to not make each individual bone, but rather make a little web with all the bones touching.

When you are removing the meringue from the parchment, pick it up and peel the paper off the bones, rather than trying to lift the bones off the flat paper. Some will break, and that's okay! When you lay them out, just lay the pieces together.

This skeleton is FAT FREE, in more ways than one. Enjoy!


***
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