COLON MERINGUES

Once I had made the poo-poo meringues, I was on a roll. I haven’t had a colon for a long time, and I thought to myself “what could be cuter than glossy pink colons with sprinkles of inflammation?”. The answer was, of course, “lots of things,” but I decided to go ahead and make then anyway. It might you take a few tries to get the undulation of the piping just right, but you’ll be rewarded with a crunchy treat that’s far sweeter to you than your real colon ever was.

If you’re feeling nostalgic for your inflamed colon, here’s what you’ll need:

4 egg whites
1 ⅓ cups sugar
¼ tsp salt
¼ tsp cream of tarter

Red food coloring

Piping bag

Leaf icing tip (Wilton #113 or similar)

Red decorating sugar

Parchment paper

Instructions:

1. Preheat oven to 150-170°F (65-76°C).
2. Draw a stencil of a colon on the underside of the parchment paper.
3. Line baking trays with parchment paper.
4. Separate egg yolks from egg whites. Let the whites come to room temperature. If you are using eggs whites from a carton, first measure out what you need, then return carton to the fridge (2 tbsp = 1 large egg white).
5. Using an electric mixer, beat eggs at medium speed until white and foamy. Add in salt and cream of tartar and continue to beat until soft peaks form.
6. Increase the speed of your beaters and slowly add sugar. Beat continuously while adding sugar until firm peaks form.
7. Add in the food coloring until the meringue reaches the desired color.
8. Continue beating until stiff peaks are formed.
9. Fill your piping bag with your meringue.
10. Pipe meringue onto the parchment paper, following the lines of the stencil. Pipe slowly to get pillowy-looking colons.
11. Sprinkle colons with red decorating sugar.
12. Bake in the oven for approximately 60 minutes, then turn oven off. Leave meringues in cooling oven for another 60 minutes.
13. Enjoy!