Banana Ghosts And Orange Pumpkins Recipes

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MERINGUE GHOSTS AND PUMPKINS



Meringue Ghosts and Pumpkins image

A couple of easy piping techniques transform a simple meringue into spooky ghosts, pumpkins and jack-o'-lanterns for Halloween. You'll need some orange and green food coloring; make sure they're not oil based, since fat can make a meringue deflate.

Provided by Food Network Kitchen

Categories     dessert

Time 3h50m

Yield 25 to 30 meringues

Number Of Ingredients 8

3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch kosher salt
3/4 cup sugar
1/2 teaspoon pure vanilla extract
Green gel food coloring
Orange gel food coloring
1 tablespoon mini chocolate chips

Steps:

  • Preheat the oven to 225 degrees F.
  • Whip the egg whites in a stand mixer fitted with a whisk attachment on medium speed until very foamy and almost forming soft peaks. Add the cream of tartar and salt and increase the mixer speed to medium high. Gradually add the sugar while mixing, 1 tablespoon at a time, until stiff peaks form, about 6 minutes. Mix in the vanilla extract.
  • Remove 1/4 cup of the meringue to a small bowl and stir in 2 drops of green gel food coloring until fully incorporated. Transfer to a piping bag fitted with a small round tip.
  • Transfer half of the remaining meringue to a piping bag fitted with a large round tip. Set aside.
  • Add 4 drops of orange gel food coloring to the meringue still in the mixer bowl and mix until incorporated. Dip a toothpick or skewer into the bottle of orange gel food coloring and drag 3 or 4 lines of food coloring lengthwise along the inside of a piping bag fitted with a large open star tip, spacing the lines apart evenly. Transfer the orange meringue to this piping bag.
  • Pipe a dot of meringue in each corner of a baking sheet and press a sheet of parchment paper on top, using the dots to keep it in place. Make ghosts by piping the white meringue into small mounds on the parchment, alternating pressure on the piping bag to create two or three stacked mounds for each ghost. Carefully press two mini chocolate chips, flat-side out, to make eyes for each ghost. Press another mini chocolate chip, pointy-tip up, in each of a few ghosts to make a mouth.
  • Make pumpkins by piping the striped orange meringue into small mounds, making sure to hold the piping tip far enough above the baking sheet so that they have some height. Pipe leaves and stems with the green meringue on top of each pumpkin. Carefully press mini chocolate chips, pointy-tip up, into some of the pumpkins to make the eyes and a nose. Line up 4 or 5 chips the same way to make a mouth for each jack-o'-lantern.
  • Bake the meringues for 1 hour, then turn off the oven and leave the meringues inside with the door closed for 2 hours 30 minutes more to fully dry out.

BANANA GHOSTS AND ORANGE PUMPKINS



Banana Ghosts and Orange Pumpkins image

Banana 'ghosts' and clementine 'pumpkins' with gumdrop stems are arranged on a layer of chocolate pudding in individual serving dishes for fun Halloween treats.

Provided by Dixie®

Time 20m

Yield 4

Number Of Ingredients 6

1 pkg. (4 serving size) instant chocolate pudding mix
2 cups milk
4 medium ripe bananas
1 tablespoon mini semisweet chocolate pieces
4 medium (2-3/8" dia)s clementines (Mandarin oranges)
4 small green gumdrops, or more as needed

Steps:

  • In a medium mixing bowl, whisk together the chocolate pudding mix and milk until smooth. Refrigerate 10 minutes or until pudding has thickened.
  • In six shallow dishes or on plates, spread pudding mix in a thin layer. Peel and cut bananas crosswise into 2 to 3 pieces each. Use mini chocolate pieces to make faces on bananas, pressing pointed sides of pieces into the banana pieces. Stand banana pieces, cut sides down, in the pudding mix.
  • Peel clementines, leaving the entire clementine intact. Arrange peeled clementines on pudding with banana ghosts. Top each clementine with a green gumdrop to make pumpkin stems.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 72.9 g, Cholesterol 9.8 mg, Fat 4.4 g, Fiber 5.7 g, Protein 6.7 g, SaturatedFat 2.4 g, Sodium 447.6 mg, Sugar 52 g

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