Page 11 - Fresh Magazine

spooky treats

Dilute the scary glut of sugary Halloween
treats with Sharon Hearne-Smith’s sneaky
healthy options to slip in among the treats.

These
Gluten free meringues use
maple syrup
instead of the
usual caster
sugar.

Frightfully good ghostly meringues

MAKES 10
2 egg whites Preheat the oven to 110°C/gas mark Bake in the oven for 1½ hours, until
150g maple syrup ¼. Line a large baking sheet with non- crisp on the bottom but still slightly
5 raisins stick baking paper. Fit a 1.5cm nozzle soft to the touch in the centre. Turn
into a piping bag. the oven off and leave the meringues
FOR THE Add the egg whites and maple syrup inside with the door ajar until they are DECORATION TIP
BLACKBERRY DIP to a bowl set over a pan of simmering completely cool. Use these meringue ghosts
125g blackberries water. Using an electric hand-held Meanwhile, to make the dip, put the individually to decorate
½ teaspoon ground beater, whisk the mixture for 4 to 5 blackberries and cinnamon in a small the tops of cupcakes or
cinnamon make slightly smaller
minutes, until white, glossy and thick pan and crush with a fork to release
enough to form a stiff peak. the berries’ juices. Heat gently for 5 versions to cover the top of
Remove from the heat and spoon the minutes, until thickened slightly. Blitz a Halloween-themed cake.
meringue mixture into the piping in a mini blender until as smooth as
bag. Pipe 10 peaked domes onto the possible. Pour into a serving dish and
lined tray, spaced well apart. Each one leave to cool.
should be about 4cm in diameter on Place the dip in the centre of
the bottom and 4cm high and they a serving plate. Arrange the
should resemble ghost shapes. Cut the cooled meringue ghosts all
raisins in half and arrange two pieces around and serve.
near the top of each one as eyes.
AUTUMN 2017 FRESH | 9

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