Meringue Snowflakes Recipes

INDIVIDUAL MERINGUE SWAN LAKES

Steps:

• For the meringue: Position oven racks in the upper and lower thirds of the oven and preheat to 200 degrees F.
• Beat the cream of tartar, salt and egg whites in a very clean, dry bowl of a stand mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar about 1/4 cup at a time and beat until shiny stiff peaks form, 5 to 10 additional minutes.
• Invert a large baking sheet and top it with a large piece of parchment. Spoon leveled 1/3-cup portions of meringue onto the parchment, leaving ample space between each portion. Use a small offset spatula to smooth each portion of meringue into a 5-inch round.
• Use a 3-tablespoon ice cream scoop to scoop 4 leveled mounds of meringue around the perimeter of each 5-inch round. Use the offset spatula to lightly smooth out the mounds so they touch each other and mimic the look of snow drifts. If needed, use the back of a spoon to create a large divot in the center of the meringue so there is enough room to pour in the creme anglaise later.
• Fit a large pastry bag with a 1/4-inch round tip and scoop the remaining meringue into the bag.
• Invert a second large baking sheet and top it with a piece of parchment. Spread out half of the black sanding sugar onto one corner of the parchment. Pipe one 2 1/2-inch-long by 1 1/2-inch-wide teardrop-shaped mound of meringue for the black swan's body, two 2-inch-long by 1-inch-wide teardrop-shaped mounds for the black swan's wings and one 3-inch S-shaped swan neck with head directly onto the black sanding sugar. Use a wooden toothpick to pull out the top of the head to create a beak. Sprinkle the meringue pieces with the remaining black sanding sugar. Use a pastry brush to brush away the excess sanding sugar, but reserve to use later.
• On the remainder of the parchment, pipe five 2 1/2-inch-long by 1 1/2-inch-wide teardrop-shaped mounds of meringue for the white swans' bodies, ten 2-inch-long by 1-inch-wide teardrop-shaped mounds for the white swans' wings and eight 3-inch S-shaped swan necks with heads (you will have extra heads/necks, in case of breakage). Again, use a wooden toothpick to pull out the top of each head to create a beak. These do not spread much while baking, but leave at least 1/4 inch of space between each piece of meringue.
• Bake both baking sheets of meringue until dry and crisp, 3 to 4 hours. Cool completely on the baking sheets.
• For the creme anglaise: Whisk together the milk, vanilla and salt in a medium saucepan and bring to a simmer over medium heat, 3 to 5 minutes. Reduce the heat to low.
• Whisk together the granulated sugar and egg yolks in a medium bowl until well combined, then whisk in 1/2 cup of the hot milk mixture. Slowly whisk in the remaining hot milk, then pour the mixture back into the saucepan and continue cooking at a slow simmer, whisking constantly, until the custard thickens to the consistency of thin gravy, 8 to 10 minutes. Strain the sauce into a medium bowl and cover with plastic wrap. Refrigerate until completely chilled.
• For the whipped cream: Put the heavy cream in a medium bowl and whisk vigorously to stiff peaks.
• To assemble: Use a small offset spatula to gently loosen the meringue pieces from the parchment. Transfer the 6 lakes onto individual plates. Spoon 2 leveled tablespoons of the whipped cream onto each swan base. Gently insert a swan head/neck toward the tip of each base, then press 1 set of wings onto the sides of the whipped cream. Repeat this process to build 5 additional meringue swans. There should be 5 white swans and 1 black swan. For the black swan, sprinkle a thick layer of the excess black sanding sugar all over the whipped cream before inserting the head/neck and wings.
• Pour the chilled creme anglaise into the center of each lake, then top each with a swan. Dust with confectioners' sugar and serve immediately.
• The meringues can be baked up to 1 day in advance (avoid baking in humid weather); keep them overnight in the oven with the oven turned off. The crème anglaise can be made up to 2 days in advance and kept refrigerated. Whip the cream and assemble the swans just before serving.

DELICATE ICING SNOWFLAKES

Steps:

• Beat powdered sugar, meringue powder and water in large bowl with electric mixer on low speed until sugar is moistened. Beat on high speed 5 to 7 minutes or until very glossy and stiff peaks form.
• Place icing in decorating bag with #10 tip. Or place icing in strong plastic bag; cut off a tip from one corner of bag. Keep damp paper towel over tip when not in use to prevent icing from hardening.
• Cover cookie sheet with waxed paper or cooking parchment paper. Enlarge or reduce patterns (use your browser's search to find and print snowflake patterns); slide patterns under waxed paper. Trace patterns by piping on frosting, tracing longest lines of pattern first. Use a small paintbrush dipped into water to smooth any irregularities, working on each snowflake as it is piped. For candles, draw snowflakes freehand or use toothpick or pin to etch design before piping icing.
• Lightly brush entire snowflake with water; immediately sprinkle with glitter (use only edible glitter or sugar if snowflakes are to be eaten). Let dry; remove from waxed paper. To hang as decorations, attach nylon thread to one end.

AUTHENTIC FRENCH MERINGUES

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
• In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
• Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

MERINGUE SNOWFLAKES

Steps:

• Place egg whites in a medium bowl.
• Let stand at room temperature for 30 minutes.
• Preheat oven to 300 degrees F.
• Line two large baking sheets with parchment paper or foil.
• Draw six 3-1/2-inch circles on each sheet of paper or foil.
• Set aside.
• FOR MERINGUE:
• Add cream of tartar and salt to egg whites.
• Beat with an electric mixer on medium speed until soft peaks forms (tips curl).
• Gradually add the 1/2 cup superfine sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form ( tips stand straight) and sugar is nearly dissolved.
• Transfer meringue to a decorating bag fitted with a 3/8-inch round tip.
• Pipe snowflake shapes on top of circles on paper or foil.
• Sprinkle with the decorating sugar.
• Bake all of the meringues at the same time on separate oven racks for 10 minutes.
• Turn off oven; let meringues dry in oven with door closed for 1 hour.
• Lift meringues off paper or foil.
• Transfer to wire racks; cool completely.
• Makes 12 meringue snowflakes.

MERINGUE SNOWWOMEN

Steps:

• For the meringue: Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper. Fit a large pastry bag with a 1/3-inch diameter plain tip and coupler.
• Combine the egg whites, sugar and salt in the bowl of a stand mixer set over a pan of simmering water to make a double boiler. Cook, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (it should read 140 degrees F on a candy thermometer), about 4 minutes.
• Put the bowl on the mixer with the whisk attachment. Whisk on low to cool the mixture for about 30 seconds, then gradually increase the speed to high and whip until the mixture is no longer warm and forms very stiff peaks, about 2 minutes. Whisk in the peppermint extract.
• Fill the pastry bag with the meringue. Working at a 90-degree angle to the baking sheet, pipe and lift the bag to form the base of the snowwoman, about 1 1/2 inches in diameter. Lift the bag slightly to finish the ball, then pipe another slightly smaller ball on top. Lift slightly again and form one more slightly smaller ball for the head. Continue to pipe, leaving an inch in between, until you have 16 to 18 snowwomen. Wet your finger and gently smooth any sharp points on the heads.
• Bake until the snowwomen are shiny, bright white and dry throughout, about 1 1/2 hours. Turn off the oven and let the snowwomen cool and continue to dry in the oven, about an hour more.
• For decoration: Melt the semisweet and white chocolate chips in separate bowls in a microwave or double boiler.
• Dip the top of the heads in white chocolate, then add nonpareils to make hats. Dip a small paintbrush in the semisweet chocolate and dot on eyes, eyelashes and buttons. With a separate brush, dab a small bit of the white chocolate between the eyes and stick on an orange sprinkle for a carrot nose.
• Cut the candy belts to make scarves. Wrap the scarves around, using a dab of white chocolate to affix and close the scarves.
• Set 2 pretzel sticks parallel to each other with a space in between, like skis. Attach the skis with a smear of white chocolate on the bottom of a snowwoman and set the snowwoman on top. Repeat with the remaining snowwomen so they're all skiing. Let set. (You can stick them in the refrigerator for a few minutes to hurry this along.)

SNOW-PUFFED MERINGUES

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar., Place meringue in a pastry bag fitted with a #1M open star tip. Pipe 1-1/2-in. rosettes onto parchment-lined baking sheets., Bake until firm to the touch, 45-50 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets., Remove meringues from parchment. Pipe or spread Nutella onto bottoms of half the cookies; cover with remaining cookies. Store in airtight containers at room temperature.

MERINGUE SNOWMEN

Steps:

• Heat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt, slowly adding 1/4 cup of granulated sugar. Continue to whisk until mixture is stiff. With a rubber spatula, gently fold in remaining granulated sugar and confectioners' sugar.
• Transfer meringue to a large pastry bag fitted with a 3/4-inch round tip. On a parchment-lined baking sheet, pipe a 3-inch mound of meringue to form a snowman's body. To form the arms, pipe meringue on top of the body in the shape of sideways C (with the curve at the snowman's back). For the head, pipe a 1 1/2-inch mound of meringue on top of the center of the body, inside the curve of the arms. Repeat to form seven more snowmen. Sprinkle snowmen with pearl sugar.
• In a small bowl, combine remaining meringue and a few drops of red food coloring. Transfer to a parchment cone or a small pastry bag fitted with a #2 tip, and pipe a red nose onto each snowman.
• Bake snowmen until the outside is set but the inside is still soft, about 30 minutes. Remove from oven, and let cool. When cool, pick up the snowmen one by one, and scoop out the insides of the body with a spoon; discard. Return hollow snowmen to oven, and bake until firm, 1 to 1 1/2 hours. Watch the snowmen to be sure they remain white; once they are firm (or if they begin to color), remove them from the oven, and set aside to cool.
• Meanwhile, roll 7 ounces of almond paste to a thickness of 1/2 inch. Using a 3/4-inch-diameter cutter, cut out 8 circles for hats. With a toothpick, pick up each circle, and dip it into melted chocolate. Transfer circles to a parchment-lined baking sheet. Swirl them slightly as they hit the parchment, spreading the dripping chocolate around to form a brim for each hat. Repeat with remaining hats, and let cool completely. Reserve 1/4 cup of the melted chocolate for decorating.
• In a large bowl, make mousse filling by combining remaining chocolate and heavy cream. Transfer chocolate mousse to a large pastry bag fitted with a 3/4-inch round tip. Pick up the cooled snowmen, and fill the bodies with mousse. Carefully replace filled snowmen onto parchment.
• Add a few drops of red food coloring to remaining 4 ounces of almond paste; knead until completely combined. Roll to 1/8 inch thick. Cut into eight 8-by-1/2-inch strips to form scarves.
• Place scarves around snowmen's necks, and top heads with cooled hats. Transfer reserved chocolate to a small parchment cone or pastry bag fitted with a #1 tip; pipe eyes, mouths, and buttons on each snowman. Serve immediately.

CHEWY FRUITCAKE MERINGUES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread hazelnuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, 12 to 14 minutes. Let cool slightly; chop.
• Reduce oven temperature to 250 degrees. Combine egg whites and sugar in the bowl of a mixer set over a pot of simmering water (do not let bottom touch water). Whisk until eggs are foamy and sugar dissolves (mixture should feel smooth and warm to the touch when rubbed between your fingers). Transfer to mixer fitted with the whisk attachment, add cream of tartar, and beat on high speed until stiff, glossy peaks form, 7 to 9 minutes.
• Combine hazelnuts, fruits, and candied citron and peel in a bowl. Fold maraschino syrup and all but 1/4 cup of fruit-nut mixture into meringue. Drop heaping tablespoons of meringue mixture onto 2 parchment-lined baking sheets, 1 inch apart. Top with remaining fruit-nut mixture.
• Bake, rotating sheets and rack positions halfway through, until meringues have darkened slightly and are tacky on surfaces but no longer sticky, 1 hour to 1 hour, 10 minutes. Turn oven off (do not open door); let cool in oven until dry and crisp on outsides, at least 2 hours and up to 1 day. Serve, or store in an airtight container at room temperature, between sheets of parchment, up to 5 days. Lightly dust with confectioners' sugar before serving.