Ooey Gooey Spooky Swiss Meringue Skull #HalloweenTreatsWeek

The impact this Spooky Swiss Meringue Skull will have when you set him out on the table will be one of freight, and delight.

Welcome to day three of #HalloweenTreatsWeek 2018, and don’t forget to scroll down, all the way to the bottom for your chance to win some great prizes supplied by our sponsors for this event!

With its marshmallowy texture and strawberry puree ooze, this Spooky Swiss Meringue Skull will want to make you close your eyes when you’re spooning this dessert into your mouth.

Of course, that will because you’ll be in a state of bliss, not horror. Well…maybe just a little horror! LOL

**Disclaimer – This post and recipe were created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always the opinions I share are 100% my own.

**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making this Spooky Swiss Meringue Skull is available near the end of this post. 

The night I made this Ooey Gooey Spooky Swiss Meringue Skull I set it on the table at dinner. The spooky skull was eyeballing us all throughout our meal. When we had finished our dinner, I handed my husband a spoon and said, “Just give it a taste!” “I know it doesn’t look all that appetizing, but let’s find out first hand exactly what this thing tastes like.”

The next thing I knew, we were both digging in with our spoons like we’d not eaten for days. The light sweetness and ooey gooey marshmallowy texture of the Swiss meringue combined with the slight tartness and silky consistency of the strawberry puree are 100% more delicious than it would appear, especially after we’d so mercilessly attacked him. 😉

The ingredient list for making this Swill Meringue Skull with Strawberry Ooze is as follows;

• Egg whites
• Granulated sugar (I used Dixie Crystals)
• Salt
• Cream of tartar
• Vanilla paste
• Mini marshmallows
• Black gel food color (I used Wilton)
• Frozen strawberries

The tools and equipment for making this Ooey Gooey Spooky Swiss Meringue Skull are as follows;

• A bit of patience and courage to fiddle with the design until you’re happy with the looks.
• An image of a skull
• A hand mixer or stand mixer
• A double boiler, or a saucepan and heat safe bowl
• Measuring cups and spoons
• Blender
• Baking sheet
• Parchment paper or Silpat
• Offset spatula
• Large bowl
• Smaller bowls
• Black gel food color
• Extra large cake lifter or spatula
• Serving tray
• Baking spray or Coconut oil

This was my first time ever making a Swiss meringue, and I wasn’t quite sure what to expect. The reason I chose to use a cooked Swiss meringue is that I’d read it’s a more stable meringue and one that would hold its shape better than an Italian meringue or French Meringue.

To say I was a little nervous about how this Spooky Swiss Meringue Skull would turn out is an understatement! But once I get an idea into my thick skull (see what I did there? HaHa!), it’s pretty hard for me to shake it!

I did fiddle with this design longer than I had anticipated, but I’m hopeful that you’ll benefit from my experience and the will learn from the photos below.

I hope you’ll find the below photo tutorials, along with the written instructions helpful in making this Spooky Swiss Meringue Skull;

• Assemble the ingredients and separate the egg whites from the yolks. Reserve the yolks for another purpose.
• Add the egg white and sugar to a large, heatproof bowl (I used the bowl from my stand mixer).
• Whisk the whites and sugar together.

• Place the bowl over a medium saucepan that has approximately ½” of water in the pan, making sure the water does not touch the bottom of the bowl.
• Bring the water to a low boil, whisking the egg whites and sugar continually until the sugar is fully dissolved and the mixture is foamy. *Note – pinch a little of the egg white mixture between your fingers and if it still feels grainy, continue heating until the mixture is completely smooth.

• Using the whip of a stand mixer, or a hand mixer, whip the meringue base (starting on low and gradually increasing the speed to high) continually until the mixture begins to thicken noticeably (approximately 3 minutes).
• Add the vanilla, cream of tartar, and salt to the bowl and continue whisking on highest speed until soft peaks form.

• Using a photo of a skull as a guide, spoon most the Swiss meringue into a general skull shape onto a baking sheet which has been lined with a Silpat sheet. Reserve approximately ½ cup of the meringue for coloring. Set aside.
• Use an offset spatula or butter knife to gently shape the skull. You’ll want rounded head, square jawline, and pronounced cheeks.
• Use the offset spatula or butter knife to carve an upside heart for the nose, two large’ish holes for the eyes.
• Use the offset spatula to carve away some of the meringue to form chiseled cheekbones and an open mouth that will fit his teeth. 
• As needed, build up his cheekbones and chin with some of the remaining meringue which has been carved away from other parts of his skull.

• Color the set aside meringue with a drop or two of black food gel. Stir to combine well.
• Using the offset spatula (or I found that fingers work well for this), gently smooth the colored meringue into the crevices carved for eyes, nose, and mouth.
• Cut 4 mini marshmallows in half and press them into this mouth and gum area.
• Gently brush (i.e. wipe) some of the meringue over the “teeth” if desired.

• Preheat the oven to 200-degrees and bake the Swiss meringue skull for 5 hours.
• Turn off the oven, keep the door closed and allow the skull to cool completely inside the oven.
• When the skull is completely cool, remove him from the oven and gently and carefully slide a large spatula under the skull and lift him to a serving platter. *Note – His underside will be sticky, so spraying the large spatula with baking spray or coconut oil is very helpful.

• Blend frozen strawberries until completely smooth.
• Pour the strawberry puree around the Swiss meringue Skull and drizzle some of the strawberry puree directly onto the skull itself.
• Chill until ready to serve.

For other fun and spooky Halloween recipes I’ve shared in the past, please click on the following titles for;

• Boo Berry Pie
• Frozen Frankenstein Pudding Pops
• Candy Corn Colored Pound Cake

Below is the printable recipe card for today’s Spooky Swiss Meringue Skull. If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!

5 from 1 vote

Print

Spooky Swiss Meringue Skull

Prep Time

30 mins

Cook Time

6 hrs

Total Time

6 hrs 30 mins

 

With its marshmallowy texture and strawberry puree ooze, this Spooky Swiss Meringue Skull will want to make you close your eyes when you're spooning this dessert into your mouth. Of course, that will because you'll be in a state of bliss, not horror (well...maybe just a little horror). LOL

Course: Dessert, Dessert - Halloween

Cuisine: American

Keyword: Swiss Meringue, Swiss Meringue Skull

Servings: 12

Calories: 73 kcal

Renee - Kudos Kitchen: Renée

Ingredients

• 6 large egg whites
• 1 cup granulated sugar
• 1/8 teaspoon salt
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract or vanilla paste
• black gel food color

US Customary - Metric

Instructions

1. Assemble the ingredients and separate the egg whites from the yolks. Reserve the yolks for another purpose.

2. Add the egg white and sugar to a large, heatproof bowl (I used the bowl from my stand mixer).

3. Whisk the whites and sugar together.

4. Place the bowl over a medium saucepan that has approximately ½" of water in the pan, making sure the water does not touch the bottom of the bowl.

5. Bring the water to a low boil, whisking the egg whites and sugar continually until the sugar is fully dissolved and the mixture is foamy. *Note - pinch a little of the egg white mixture between your fingers and if it still feels grainy, continue heating until the mixture is completely smooth.

6. Using the whip of a stand mixer, or a hand mixer, whip the meringue base (starting on low and gradually increasing the speed to high) continually until the mixture begins to thicken noticeably (approximately 3 minutes).

7. Add the vanilla, cream of tartar, and salt to the bowl and continue whisking on highest speed until soft peaks form.

8. Using a photo of a skull as a guide, spoon most the Swiss meringue into a general skull shape onto a baking sheet which has been lined with a Silpat sheet. Reserve approximately ½ cup of the meringue for coloring. Set aside.

9. Use an offset spatula or butter knife to gently shape the skull. You'll want rounded head, square jawline, and pronounced cheeks.

10. Use the offset spatula or butter knife to carve an upside heart for the nose, two large'ish holes for the eyes, but not carving completely to the bottom of the meringue. 

11. Use the offset spatula to carve away some of the meringue to form chiseled cheekbones and an open mouth that will fit his teeth. 

12. As needed, build up his cheekbones and chin with some of the remaining meringue which has been carved away from other parts of his skull.

13. Color the reserved meringue with a drop or two of black food gel. Stir well to combine.

14. Using the offset spatula (or I found that fingers work well for this), gently smooth the colored meringue into the crevices carved for eyes, nose, and mouth.

15. Cut 4 mini marshmallows in half widthwise and press them into his mouth and gum area.

16. Gently brush (i.e. wipe) some of the meringue over the marshmallow teeth if desired.

17. Preheat the oven to 200-degrees and bake the Swiss meringue skull for 5 hours.

18. Turn off the oven, keep the door closed and allow the skull to cool completely inside the oven.

19. When the skull is completely cool, remove him from the oven and gently and carefully slide a large spatula under the skull and lift him to a serving platter. *Note - He will be sticky, so spraying the large spatula with baking spray or coconut oil is very helpful.

20. Blend frozen strawberries with a little bit of water until completely smooth.

21. Pour the strawberry puree around the Swiss meringue Skull and drizzle some of the strawberry puree directly onto the skull itself for a creepy effect.

22. Chill until ready to serve. Serve at room temperature or slightly chilled.

Nutrition Facts

Spooky Swiss Meringue Skull

Amount Per Serving (1 serving)

Calories 73

% Daily Value*

Sodium 51mg 2%

Potassium 37mg 1%

Total Carbohydrates 16g 5%

Sugars 16g

Protein 1g 2%

Calcium 0.1%

* Percent Daily Values are based on a 2000 calorie diet.

I sincerely hope you’ve enjoyed today’s recipe for this Spooky Swiss Meringue Skull for #HalloweenTreatsWeek as much as I’ve enjoyed bringing it to you!

And NOW for the treat you’ve all been waiting for…

MORE fun and spooky Halloween recipes by this year’s group of #HalloweenTreatsWeek food bloggers, PLUS the exciting giveaway promotion that you can enter for your chance to win some pretty awesome prizes supplied by our sponsored brands; Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop, and Treat Streat USA! Thank you all for your sponsorship and for the products you’ve supplied for this event!!

Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

• Pumpkin Patch Graveyard Eclair from Big Bear’s Wife
• Pumpkin Empanadas from Pook’s Pantry
• Malted Milk Ball Spider Cookies from Pastry Chef Online
• Pumpkin Patch Cupcakes from Mrs Happy Homemaker
• Purple Velvet Halloween Layer Cake from Love and Confections
• Eyeball Jello Shots from I am a Honey Bee
• Monster Fudge from 4 Sons R Us
• Pumpkin Cheesecake Bars from A Blender Mom
• Vampire Ice Cream Floats from Daily Dish Recipes
• Graveyard Pie from Eat Move Make
• Easy Skeleton Cake Pops from Pint Sized Baker
• Swiss Meringue Spooky Skull from Kudos Kitchen
• Candy Corn Cheesecake Mousse from The Spiffy Cookie
• Melting Witch Candy Popcorn Halloween Party Mix from Lady Behind The Curtain
• Dragon’s Eggs from A Kitchen Hoor’s Adventures
• Graveyard Dip from Mildly Meandering
• Eyeball Cake Balls from Strawberry Blondie Kitchen
• White Chocolate Ghost Cupcakes from The Beard and The Baker
• Halloween Chocolate Blossom Sprinkle Cookies from House of Nash Eats
• Rice Krispie Haunted House from Savory Experiments
• Halloween Snack Mix from Katie’s Cucina
• Monster Rice Krispies from For the Love of Food

I’m also excited to be linking up this post to Pint Sized Baker. Thank you!

Happy Halloween! We hope you’re ready for a spooktacular event as we celebrate Halloween with the first annual #HalloweenTreatsWeek event hosted by Angie from Big Bear’s Wife. This haunting week-long event is filled with fantastic Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For our very first #HalloweenTreatsWeek event we have 30 talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 100 Halloween themed recipes shared during this year’s #HalloweenTreatsWeek and we can’t wait for you to see them all!

Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

Prize #2

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Pure Vanilla Extract, Ground Cinnamon, Caramel Extract, Almond Extract, Pumpkin Pie Dip Mix and Adam’s Best Twice as strong Vanilla

Prize #3

Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Halloween Cookie House Bat, Tombstone and Skull 3-Piece Cookie Cutter Set, Halloween Skull Tube Pan, Zombie Cupcake Liners, Skull Sugar Decorations

Prize #4

Prize #4 — Sweets and Treats Shop is giving away 1 (one) 1.5lb Sprinkle Mix Kit from their shop

Prize #5

Prize #5 — Treat Street USA is giving away a $25 Visa Gift Card

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 1st – October 6th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Treat Street USA ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.

Should you have any questions regarding today’s recipe of Spooky Swiss Meringue Skull for #HalloweenTreatsWeek, or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!

Until we eat again, I hope you have a delicious day!