Aren’t these just the cutest little Jelly Pots to go along with all of your other Halloween goodies?
Two smooth layers of jelly followed by a ‘cookie crunch’ level… and some soft ‘gooey’ meringue on top!
You will need:
Mini pots or shot glasses
Yellow coloured jelly
Orange coloured jelly
Store bought chocolate cookies (crushed)
Meringue (see recipe below)
Jelly Pot How to…
Make up the orange coloured jelly as per the instructions on the box.
Pour cooled jelly into mini pots and allow to set in the fridge (2-3 hours)
Make up the yellow coloured jelly as per the instructions on the box.
Pour cooled jelly over the orange layer,( being sure to leave space for the cookie layer) and set in the fridge (2-3 hours)
Sprinkle crushed chocolate cookies over jelly layers.
Prepare meringue mixture (see recipe below).
Pipe meringue onto each cookie layer.
To finish, brown each meringue layer with a blow torch.
Style with twine and mini spoons….you are done!
2 egg whites
1/2 cup sugar
1/4 teaspoon cream of tartar
You will also need:
A candy thermometer
1 Put the egg whites, sugar, cream of tartar and salt into a bowl over a saucepan of simmering water and whisk constantly until the mixture is 60 degrees celsius and the sugar has dissolved.
2 Tip the mixture into a the bowl of an electric mixer and whisk on high speed until soft peaks form.
3 Continue whisking until the meringue is cool. This will take approximately 10 minutes.
4 Pipe or dollop the meringue as desired.