Thursday, May 5, 2016

Crafty Thursday: Blood Spatter Cookies

Kerry Hammond is here on Crafty Thursday with a culinary craft: Blood Spatter Cookies. Kerry has an affinity for blood splatter confection. You can also check out her cut glass candy here

When my book club, Crime & Beyond, read Jo Nesbo’s Blood on Snow, I was in charge of bringing the snack to the meeting. I wanted to create something that complimented the book and I racked my brain for an appropriate confection. I remembered a recipe I had for meringue cookies that were as white as snow and adding blood spatter made complete sense.

These are one of the easiest recipes to make, and most people will have the ingredients on hand. They do take a long time to bake, though, so you can’t make them last minute.

3 large egg whites
¼ tsp cream of tartar
¾ cup super fine or caster sugar (you can use regular sugar, but process it in a food processor for 60 seconds first)
¼ tsp pure vanilla extract

Latex gloves
Cookie sheet
Parchment Paper

Step One: Prep the Oven & Baking Sheets
Preheat the oven to 200 degrees and make sure you have a rack in the middle. Line your baking sheets with parchment paper.

Step Two: Making the Cookies
Beat the egg whites on low to medium speed until they are foamy. Add your cream of tartar and continue to beat until the mixture creates soft peaks. Add your sugar a little bit at a time as you continue beating, this time on medium to high speed. Your meringue is done when the peaks hold their shape, and when you rub a little bit of the batter between your fingers and it doesn’t feel gritty.

Step Three: Forming the Cookies & Baking
Using two spoons, one to scoop out some cookie batter and the other to scrape the batter off the spoon and onto the parchment paper, fill your baking sheet with cookies. These won’t spread as they bake, so you don’t have to worry about giving them a lot of space. You can make them any size and shape you want. Bake for 1 ½ to 1 ¾ hours, rotating the baking sheet once halfway through. When the timer goes off, turn off the oven, crack the door and allow the oven to cool down with the cookies still inside. Leave them there for a few hours to dry out.

Step Four: Blood Spatter Application
You may want to do this outside. Using a latex or other type of kitchen glove, sprinkle some red food coloring onto your gloved fingers and flick your hand at your baking sheet full of cookies. You can make them as bloody as you want. Let the food coloring dry, remove your cookies from the parchment paper, and place them on a plate and serve.

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