6 large egg whites
1 1/2 cups sugar
Preheat oven to 200 degrees. Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to the touch, about 5 minutes.
Return bowl to mixer, and fit mixer with the whisk attachment.Beat on high speed until very stiff peaks form, about 8 minutes.
Transfer meringue to a pastry bag fitted with a 1/2-inch plain round tip, such as a Wilton #1A. Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper. Pipe by making one long (not as curvy) S shape, followed by another mirrored S shape atop the first. The pictures below should help. Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.
Blood Red Hot Chocolate
5 ounces semisweet chocolate, finely chopped
5 ounces bittersweet chocolate, finely chopped
4 cups whole milk
1/4 cup sugar
1 1/2 teaspoons red gel-paste food coloring
Bring milk and sugar to a simmer in a medium saucepan over medium-high heat, stirring until sugar dissolves, about 7 minutes. Pour over chocolate, and let stand. When chocolate begins to melt, stir until combined. Whisk in food coloring. Serve immediately with marshmallow bones.
2 sticks unsalted butter, softened
1 cup sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup very finely chopped walnuts, or pecans
1 teaspoon vanilla extract
About 5 drops red food coloring
About 9 drops blue food coloring
2 cups confectioners’ sugar
35 to 40 drops red food coloring
2 to 4 tablespoons milk, as needed for thinning glaze
Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
In a large bowl, cream together the butter and sugar. Into a separate bowl, sift together the flour, baking soda, and salt. Alternating with the eggs, add the flour mixture to the butter mixture, beating well after the addition of each. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to overmix the dough. (The food coloring will make the dough a grayish color, resembling the color of brains.)
Place the dough in batches in a potato ricer and push the dough out onto the prepared baking sheets in long tubes of dough. With your fingers, loosely pat and arrange the dough strands into clumps resembling brains, pushing to form 2 hemispheres and shaping into a walnut-like shape. Bake until golden brown on the bottom, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool.
To make the “blood glaze,” in a small bowl, combine the confectioners’ sugar with the food coloring to make a thick glaze, whisking together. Add milk, 1 tablespoon at a time, until the glaze is a good consistency for drizzling. Drizzle the “blood” onto the cookies and serve either warm or at room temperature.