Nightmare Before Christmas Oogie Boogie Meringue

Nightmare Before Christmas Oogie Boogie Meringue

This month’s Movie Monday Challenge is Musicals. I decided I wanted a musical that would work for Halloween as that is coming soon, so I selected the Nightmare Before Christmas. Walt Disney World has already started their Halloween parties and announced the holiday foods which included an Oogie Boogie Meringue. It looked so intriguing that I wanted to duplicate it at home. 

Nightmare Before Christmas

Timing is important in creating this dessert. I recommend starting the meringue one day before you plan to serve this dessert. Meringue is best if allowed to cool and set for a full 24 hours. Then make your gelatin in the morning and serve it the same day. This way the meringue and worms will hold up the best and your dessert will be set perfectly and yummy. 

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Oogie Boogie Meringue Recipe

Oogie Boogie Meringue

Category: Dessert

Yield: 6

Oogie Boogie Meringue

Oogie Boogie Meringue inspired by dessert from Walt Disney World.

Ingredients

    Meringue
  • 2 egg whites, at room temperature
  • 1/2 tsp. cream of tarter
  • 1/2 cup super fine sugar*
  • 1/4 tsp. vanilla extract
    Frosting
  • 1/2 cup powdered sugar
  • 1/4 tsp. vanilla extract
  • 1/2 tbsp. milk
  • black icing color
    Gelatin
  • 3 1/2 cups cranberry pomegranate juice
  • 1 envelope (3 tbsp.) gelatin

Instructions

    Meringue
  1. *If you do not have super fine sugar, place granulated sugar in a food processor and process for 30 to 60 seconds.
  2. Preheat the oven to 200 degrees. Line baking sheet with parchment or lightly butter the pan. Prepare a piping bag with a 1/2 inch plain tip.
  3. Bring egg whites to room temperature by sitting out (covered) for 30 to 60 minutes.
  4. In a stand mixer, with no grease of the bowl or whisk, whisk the eggs on medium high speed until foamy.
  5. Add the cream of tarter and whisk until soft peaks form.
  6. While continuing to whisk at medium high speed, add the super fine sugar one tablespoon at a time until the mixture is stiff, shiny and glossy peaks form.
  7. Test to ensure it is done by rubbing the mixture between your fingers. It should be completely smooth, if not, whisk another 30 to 60 seconds and test again.
  8. Add vanilla extract and whisk until incorporated.
  9. Transfer to the piping bag. Hold bag straight above baking sheet and pipe ghost shaped Oogie Boogie meringues.
  10. Bake for 1 hr 15 minutes or until the outside is crisp but not browned.
  11. Turn off the oven, crack the door and allow the meringue to cool slowly inside the oven.
  12. It's best to let the meringue sit at least 8 hours, but even better overnight.
    Frosting
  1. Beat the powdered sugar, milk and vanilla extract together.
  2. When completely combined, add the black icing color and mix. Continue until you have the desired color.
  3. Spoon into a piping bag and decorate the meringue as shown in the picture (eyes and a squiggle mouth).
    Gelatin
  1. Combine juice and gelatin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam, if necessary.
  2. Spoon gelatin into dessert cups and place in refrigerator until mostly set.
  3. Add two gummy worms to the gelatin and return to the refrigerator until completely set.
  4. Before serving, top with meringue.

Notes

Recipe created by Simply Inspired Meals.

Timing is important in creating this dessert. I recommend starting the meringue one day before you plan to serve this dessert. Meringue is best if allowed to cool and set for a full 24 hours. Then make your gelatin in the morning and serve it the same day. This way the meringue and worms will hold up the best and your dessert will be set perfectly and yummy.

https://simplyinspiredmeals.com/nightmare-before-christmas-oogie-boogie-meringue/

Please check out the other Musical inspired recipes and crafts from the Movie Monday entries below!

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