“I found this recipe in the New Idea and thought I would post it here for later. These look so good and would be great for a kids party! Snakes can be made one week ahead and stored in an airtight container.”

Ingredients Nutrition

  • 4 egg whites
  • 236.59 ml caster sugar
  • 14.79 ml cornflour
  • blue food coloring, to tint
  • soft eating licorice
  • miniature M&M's chocolate candies, to decorate


  1. Beat whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, 1 tblsp at a time, beating until dissolved between additions. This process will take about 10 minutes. Beat in cornflour and tint mixture with food colouring.
  2. Spoon the mixture into a piping bag fitted with a 1cm-fluted nozzle. Pipe 16cm-long snake shapes, 4cm-apart, on oven trays lined with baking paper.
  3. To decorate snakes, cut forked tongues from licorice using a small sharp knife and lightly press into front of meringue heads. Lightly press M&M's on top of heads for eyes.
  4. Cook in a very slow oven (120C) for about 40 minutes, swapping trays halfway through cooking, or until firm to touch.
  5. Cool trays in oven with door slightly ajar.

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