INGREDIENTS

INSTRUCTIONS

TOOLS
With an adult's help, position an oven rack on the lowest shelf, and
preheat oven to 2ooF.
Separate the whites from the yolks of the eggs into two small bowls. Make
sure there are no yolks in the bowl of whites.
Rapidly beat the eggs until they form stiff peaks. Slowly stir spoonfuls of
sugar into the whites and continue to beat until the entire cup of sugar
has been added. the whites should now form stiff, shiny peaks. Add tow to
three drops of red food coloring
Place a sheet of parchment paper on a cookie sheet.
To form tongues: Spoon about 3 tablespoons of meringue in the shape of a
tongue onto the parchment paper. Tongues should be the length of the
popsicle sticks. Press a popsicle stick gently into the center of the
tongue, leaving about 2" of stick hanging o
Bake about 3 hours or until tongues are completely dry to the touch. Allow
to cool completely before carefully lifting them off the paper. Makes about
12    little lickers.
Sicko serving suggestion: To serve coated tongues, use a toothpick to
spread a thin layer of mucus (marshmallow topping) down the length of the
lickers.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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