By Sandy Hartzell
Magical Meringue Snowmen
Whip up some holiday fun with these cute little meringue snowmen, perfect for any kind of Holiday/Winter celebration. Made with a light and airy meringue flavored with vanilla, almond, or peppermint extract, these treats are not only delicious but also festive.
Each snowman has their own personality as you decorate them with playful details, including orange jimmies for noses and melted chocolate for faces, arms, and buttons.
Magical Meringue Snowmen
3 Egg whites from large eggs
¾ C Sugar, granulated
½ tsp Vanilla
Orange sprinkle pieces for noses
¼ tsp Cream of Tartar
Melted chocolate for arms, buttons, facial features
1/8 tsp Salt
Preheat oven to 200°F. Line a cookie sheet with parchment paper.
In a large bowl beat egg whites, vanilla, cream of tartar, and salt with an electric mixer on medium until soft peaks form (tips curl). Gradually add sugar (sprinkle it in), about 1 Tbsp. at a time, beating on high until stiff peaks form (tips stand straight).
Carefully spoon meringue into a new disposable pastry bag fitted with a large round tip. Pipe meringue into snowmen shapes about 1 1/4 inches tall, piping 2 to 3 balls that are larger at the bottom and smaller at the top. Carefully place one orange sprinkle in each of the top balls for the snowman’s nose. Dip a small spoon or butter knife in hot water and lightly round the meringue tip off the top ball.
Bake 1 hour or until meringues are set but not quite firm. Turn oven off and let meringue snowmen stand in oven 30 minutes. Carefully remove from parchment. Cool on wire racks. Spoon melted chocolate into a pastry bag and snip a very small hole in one of the corners. Pipe dots for eyes and buttons and twig-like arms along the sides.
Place cooled meringues in an airtight container; cover and store at room temperature for up to 2 weeks or freeze for up to 3 months. If you freeze, bring them to room temperature before serving.
If your snowmen are closer to 2 ¼ to 2 ½ inches tall increase the baking time to 1 1/2 hours. It takes a bit of practice to keep them short
Helpful notes:
If using an extract other than Vanilla decrease the amount to a1/4 tsp to keep it from being too strong.
Make sure your mixing bowl and whisk are completely clean and free of grease, which will keep your egg whites from whipping properly.
Eggs separate best when cold, but for the best volume and stability let your egg whites come to room temperature before whipping
Don't waste the egg yolks use them in another recipe or to thicken a sauce or pudding.
Add the sugar gradually, sprinkle it in vs. dumping
Make sure your meringue is stiff and glossy before using so that your snowmen hold their shape.
Meringue deflates over time, so have your baking sheet and piping bag ready and pipe your snowmen as soon as your meringue is ready.
Store your cooled and decorated snowmen in an airtight container at room temperature to maintain their crisp texture. Don’t refrigerate moisture makes them soggy.
