Witches Fingers And Meringue Bones Recipe

Name: Witches Fingers And Meringue Bones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE WITCHES FINGERS; 1 1/2 cups flour, sifted; 10 tbsp (1 1/4 sticks) butter, chilled, chopped; 1 cup grated Cheddar cheese; Pinch None cayenne pepper; 26 None beer nuts or peanuts; None None FOR THE MERINGUE BONES; 4 None egg whites; 3/4 cup granulated sugar; 1 tsp white vinegar or lemon juice; 1 tsp vanilla extract; None None Powdered sugar, for dusting

Servings: persons

None None FOR THE WITCHES FINGERS
1 1/2 cups flour, sifted
10 tbsp (1 1/4 sticks) butter, chilled, chopped
1 cup grated Cheddar cheese
Pinch None cayenne pepper
26 None beer nuts or peanuts
None None FOR THE MERINGUE BONES
4 None egg whites
3/4 cup granulated sugar
1 tsp white vinegar or lemon juice
1 tsp vanilla extract
None None Powdered sugar, for dusting

1
For the witches fingers, preheat the oven to 350u00b0F. Line 2 baking sheets with parchment paper.
2
Process flour, butter, cheese and cayenne pepper n a food processor until mixture forms a firm dough. Transfer to a bowl. Cover and refrigerate for 30 mins.
3
Form 1 tbsp of dough into the shape of a crooked finger. Arrange on prepared pans. Repeat with remaining dough. Press nuts into tips to form fingernails.
4
Bake 15-20 mins, until golden. Cool on pans for 5 mins. Remove from pans; cool completely on wire racks.
5
For the meringue bones, preheat the oven to 300u00b0F. Line 2 baking sheets with parchment paper.
6
Beat egg whites in a clean, medium bowl with an electric mixer until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating until sugar dissolves and mixture is thick and glossy. Beat in vinegar and vanilla extract.
7
Fit a large piping bag with a 1/3 inch plain tip. Pipe mixture into 3 inch long bones on trays; pipe a figure 8 at each end.
8
Bake 10 mins. Reduce oven to 250u00b0F. Bake for a further 20-25 mins. Allow to cool in a turned-off oven, with door ajar. Serve dusted with powdered sugar.

4506

kcal

Calories

367

Fat

177

Carbs

194

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: None None FOR THE WITCHES FINGERS, 1 1/2 cups flour, sifted, 10 tbsp (1 1/4 sticks) butter, chilled, chopped, 1 cup grated Cheddar cheese, and more.

Yes, Witches Fingers And Meringue Bones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Witches Fingers And Meringue Bones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions