Ok, I’m in love with this idea.
Meringue Bones and Blood Red Hot Chocolate
6 large egg whites
1 1/2 cups sugar
Preheat oven to 200 degrees. Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to the touch, about 5 minutes.
Return bowl to mixer, and fit mixer with the whisk attachment.Beat on high speed until very stiff peaks form, about 8 minutes.
Transfer meringue to a pastry bag fitted with a 1/2-inch plain round tip, such as a Wilton #1A. Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper. Pipe by making one long (not as curvy) S shape, followed by another mirrored S shape atop the first. The pictures below should help. Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.
Blood Red Hot Chocolate
5 ounces semisweet chocolate, finely chopped
5 ounces bittersweet chocolate, finely chopped
4 cups whole milk
1/4 cup sugar
1 1/2 teaspoons red gel-paste food coloring
Bring milk and sugar to a simmer in a medium saucepan over medium-high heat, stirring until sugar dissolves, about 7 minutes. Pour over chocolate, and let stand. When chocolate begins to melt, stir until combined. Whisk in food coloring. Serve immediately with marshmallow bones.
Suzy the Red, can we just be spinster-pires and drink this stuff buried under quilts surrounded by books and paperwork, while we cross-stitch osteological wall hangings? Please?