2 egg whites (use the yolks to make our mayonnaise or add to scrambled egg)
100g caster sugar
A sprinkle of Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate, for shading
A piping bag is required
Preheat the oven to 100C, 220F, gas mark 1/4. Line a baking tray with greaseproof paper.
Place the egg whites into a clean mixing bowl and whisk with a hand-whisk, until stiff peaks are formed.
One tablespoon at a time add the sugar, whisk then repeat until all the sugar has been added and mix for approximately 5 minutes, until a stiff peak is formed again (to test, try carefully tipping the bowl upside down – the mixture should stay put and not fall out!).
Fill the piping bag with the meringue mixture and cut the tip of the bag to about the size of a 50p piece.
Squeeze out the mixture out onto the greaseproof paper and pipe into the shape of a hand and skeleton bones (use the picture for guidance) leaving a 1cm gap between each meringue.
Once you have piped all the bones, bake for 40 – 50 minutes, until they are easy to peel off the paper - if the mixture is still sticking, pop them in for a little longer.
Once they are cooked, remove from the oven and let them cool.
Using a small amount of Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate and a paintbrush, brush in the creases of the bones to shade and make them look old!