Piña Ghoulada

Published on September 21st, 2016

Calling all ghouls of the night: check out this refreshingly Piña Ghoulada concoction with eye-popping Meringue Eyes! Delicious Pineapple soda and coconut cream come together to create a ghoulish beverage that makes for the perfect addition to any Fright Night celebration.

See me demonstrate how to make them below:

FN_7_21_2015_PinaGhoulata14050

(Makes 8 servings)

What You Need:

Drink Ingredients:
64 oz. Pineapple soda (or  almost 6 cans)
24 tablespoons coconut cream (to get coconut cream, put (2) cans of full fat coconut milk in the fridge overnight and scoop the cream out)
Ice
Blender
8 orange wedges

Meringue Eyes Ingredients:
3 large egg whites
Vanilla
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla extract
Candy coated chocolates or other dark brown candies that can serve as “pupils” for eyes
Skewers

Make It (Meringue Eyes):

1. Position racks in the upper and lower thirds of the oven; preheat to 300°F
2. Separate one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk (if there’s any  trace of yolk in the white, discard the white and start over); transfer to a clean medium mixing bowl, and repeat with  remaining 2 eggs
3. Add cream of tartar to the whites and beat with an electric mixer on medium-high
speed until soft peaks form
4. Slowly add sugar, about 1 tablespoon at a time, until all sugar has been added; continue beating until whites are stiff  and glossy; add vanilla and beat for 30 seconds more
5. Line 2 large baking sheets with parchment paper
6. Fill a 1-quart sealable plastic bag (or pastry bag fitted with a 1/2-inch plain tip) with meringue – seal the bag almost  completely, leaving a small opening for air to escape from the top as you squeeze; snip off one corner of bag with  scissors, making a 3/4-inch-wide opening, and fold the top of bag over a few times, gently pushing the meringue down to
the snipped corner; working with the bag perpendicular to the baking sheet, pipe meringue into two ovals or circles touching one another (separate each set of eyes by about 2 inches)
7. Bake for 10 minutes, turn off heat and let them stay in oven for another 40 minutes

Make It (drinks):
1. Combine Pineapple soda and enough ice to create a slushy in a high-powered blender
2. Pour into a tall glass
3. Spoon 3 tablespoons of coconut cream into each glass and mix to combine
4. Top with ghoulish Meringue Eyes and orange wedge on skewer, as pictured

 

Fanta Piña Ghoulada
 
Calling all ghouls of the night: check out this refreshingly Fanta Piña Ghoulada concoction with eye-popping Meringue Eyes! Delicious Fanta Pineapple soda and coconut cream come together to create a ghoulish beverage that makes for the perfect addition to any Fright Night celebration.
Author:
Ingredients
Drink Ingredients:
  • 64 oz. Fanta Pineapple soda (or almost 6 cans)
  • 24 tablespoons coconut cream (to get coconut cream, put (2) cans of full fat coconut milk in the fridge overnight and scoop the cream out)
  • Ice
  • Blender
  • 8 orange wedges
Meringue Eyes Ingredients:
  • 3 large egg whites
  • Vanilla
  • ¼ teaspoon cream of tartar
  • ¾ cup sugar
  • ½ teaspoon vanilla extract
  • Candy coated chocolates or other dark brown candies that can serve as “pupils” for eyes
  • Skewers
Instructions
Make It (Meringue Eyes):
  1. Position racks in the upper and lower thirds of the oven; preheat to 300°F
  2. Separate one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk (if there's any trace of yolk in the white, discard the white and start over); transfer to a clean medium mixing bowl, and repeat with remaining 2 eggs
  3. Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form
  4. Slowly add sugar, about 1 tablespoon at a time, until all sugar has been added; continue beating until whites are stiff and glossy; add vanilla and beat for 30 seconds more
  5. Line 2 large baking sheets with parchment paper
  6. Fill a 1-quart sealable plastic bag (or pastry bag fitted with a ½-inch plain tip) with meringue - seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze; snip off one corner of bag with scissors, making a ¾-inch-wide opening, and fold the top of bag over a few times, gently pushing the meringue down to the snipped corner; working with the bag perpendicular to the baking sheet, pipe meringue into two ovals or circles touching one another (separate each set of eyes by about 2 inches)
  7. Bake for 10 minutes, turn off heat and let them stay in oven for another 40 minutes
Make It (drinks):
  1. Combine Fanta Pineapple soda and enough ice to create a slushy in a high-powered blender
  2. Pour into a tall glass
  3. Spoon 3 tablespoons of coconut cream into each glass and mix to combine
  4. Top with ghoulish Meringue Eyes and orange wedge on skewer, as pictured

 

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