Edible Eyeballs

Directions

• Preheat oven to 240 degrees F and line baking sheet with parchment paper.
• Whisk egg whites until frothy. Add 1 tablespoon powdered sugar at a time. If you choose to add extract, pour ½ teaspoon after all the sugar has been incorporated. Continue whisking until you reach stiff peaks (about 3-4 minutes).
  
• About ⅔ of the meringue will remain white. Divide the remaining ⅓ into two separate bowls. Mix in a drop of blue food coloring in one of them and a drop of black in the other. You may add more until you reach the color level you desire.
• Place each color into a separate piping bag with a round tip. You can also use a ziplock bag to pipe the meringue. Just remember to be careful when cutting the corner (you’ll want a bigger cut for the white, medium for the blue and a tiny cut for the black).
• Start with the white. Pipe 1-2 inch circles onto the lined baking sheet (remember to leave a bit of the white meringue for the reflection in the middle of the eyeball). Next, take the back of a measuring spoon and hallow out a bit to make room for the next color. Pipe blue in the space you created. Then add a little circle of black and top with a tiny white drop.
  
  
• Place a drop of red food coloring in a cup and using a toothpick, draw veins on the eyeballs.
  
  
• Bake for about 60 minutes. Turn the oven off and leave for another 60 minutes to let the eyeballs completely cool off before taking them out.
  
  
  HAPPY HALLOWEEN!