Meringue Snowmen
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Meringue Snowmen
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These Snowman Meringues are a whimsical holiday treat that's easy to make and even more fun to eat!
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Ingredients
Meringue Ingredients
- 4 egg whites
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Snowman Decorations
- candy corn
- pretzel sticks
- M&M’s Minis
- mini chocolate chips
Instructions
- To Prep: Preheat oven to 225°F and line a baking sheet with parchment paper.
- Make the Meringue - Add the egg whites, salt, vanilla, and cream of tartar to the bowl of a stand mixer, or a large mixing bowl if using a hand mixer. Using the whisk attachment, whip the egg white mixture on medium speed, until it becomes foamy. Increase to high speed and gradually add the granulated sugar, a heaping Tablespoon at a time. Mix until white, creamy and thick, and stiff peaks form (about 10-15 minutes).
- Form the Snowman - Scoop the meringue mixture to a piping bag fitted with a large round piping tip. Pipe a large round ball of meringue to form the base of the snowman. Pipe a second, slightly smaller ball on top of the first, and a third small ball of meringue on top for the head. Repeat until the baking sheet is covered in snowmen and you run out of meringue.
- Decorate - Break pretzel sticks in half, pressing them into the sides of each snowman to make the arms. Use M&Ms to make buttons on the front of the snowman. Trim off the wide end of candy corns and use the pointy orange pieces to make "carrot" noses.
- Bake and Finish - Bake meringues for 1 hour at 225 degrees Fahrenheit. Turn off the oven and allow them to sit inside the oven as it cools for another hour. After removing the snowmen from the oven, gently press mini chocolate chips into the top of each one to make the eyes.
Notes
- Nutrition information is provided as an estimate.
- Prep Tips:
- Yield: This recipe will make about 12-15 snowman meringue cookies, depending on how big you make them.
- Flavors: We used vanilla extract for a classic, subtle flavor. However, you could also try using either almond extract or peppermint extract. If using one of those, I recommend cutting the amount in half to 1/2 teaspoon, as both peppermint and almond extracts have stronger flavors.
- To Test For Doneness: An easy way to test the doneness of the meringue is to squish a small amount between your fingers. If the meringue is ready, you will not feel any coarse sugar granules when rubbing the meringue between your fingers.
- Storage: Keep in an airtight container at room temperature for up to a week. Do not store in the refrigerator, as this can cause the meringue to become soggy.
Nutrition Information
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Calories
47kcal
(2%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
0.05g
(0%)
Sodium
27mg
(1%)
Potassium
25mg
(1%)
Sugar
11g
(22%)
Calcium
1mg
(0%)
Iron
0.01mg
(0%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 0.05g | 0% |
| Sodium | 27mg | 1% |
| Potassium | 25mg | 1% |
| Sugar | 11g | 22% |
| Calcium | 1mg | 0% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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