Meringue Snowwomen Recipes

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.

MERINGUE SNOWMEN

Steps:

• Position the oven racks in the upper and lower thirds of the oven and preheat to 225 degrees F. Line a baking sheet with parchment paper. Fit a large pastry bag with a plain 1/3-inch diameter round pastry tip.
• Combine the egg whites, sugar and salt in the bowl of a stand mixer set over a pan of simmering water over medium heat. Whisk constantly until the sugar has dissolved and the mixture is too warm to comfortably hold your finger in it for more than a couple of seconds, about 1 1/2 minutes. (The mixture should feel completely smooth when rubbed between your fingertips and an instant-read thermometer inserted in the whites should read 140 degrees F.) Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy, glossy and only slightly warm to the touch, about 4 minutes.
• Fill the prepared pastry bag with the meringue. On the lined baking sheet, pipe a 1 1/3-inch dollop for the snowman's base, then pipe a smaller mound on top and then another smaller mound on top of that to form the base, torso and head of the snowman, lifting the tip at the end to leave a peak of meringue on the head (this will be the snowman's hat). Pipe about forty snowmen in this manner, leaving at least 1 inch between them. Bake until the snowmen are dry enough to easily release from the parchment, 1 1/2 to 2 hours. Turn off the oven and let the snowmen sit inside it for another 3 hours or overnight to dry completely.
• Fit a small pastry bag with a #1 or #2 plain pastry tip. Place the chocolate chips and shortening in a microwave-safe bowl; microwave, stirring every 20 seconds, until just melted. Dip the tips of the snowmen's heads in the chocolate to form chocolate "hats". Transfer the remaining chocolate to the pastry bag, and pipe faces and buttons on the snowmen.

SPARKLY MERINGUE SNOWMEN

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 200°. Add cream of tartar 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 extract., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #12 round tip. Transfer meringue to bag. Pipe snowmen about 4 in. tall, 2 in. apart, onto parchment-lined baking sheets. Decorate with black nonpareils and orange sprinkles. Bake until firm to the touch, 80-90 minutes., Remove to wire racks to cool completely. Store in an airtight container.

FOOLPROOF MERINGUE

Steps:

• In a large glass or metal mixing bowl, combine egg whites, vanilla and lemon extract. Beat until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
• To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.

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.

FROSTY SNOWMAN MERINGUES

Steps:

• Heat oven to 200°F. Line 2 cookie sheets with cooking parchment paper.
• In large bowl, beat egg whites, cream of tartar and almond extract with electric mixer on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form and sugar is almost dissolved.
• Spoon meringue mixture into large decorating bag fitted with 1/2-inch plain tip. For each snowman, squeeze and release bag in place to form 2-inch ball on cookie sheets. Lift bag; squeeze and release bag to form middle layer of snowman. Lift bag; squeeze and release bag to form top section of snowman. Insert pretzel stick pieces into sides of snowmen for arms. Place chocolate chips on snowmen for eyes, candy corn tips for noses and 3 miniature candies on each snowman for buttons.
• Bake 2 hours or until set and dry but not brown. Turn off oven; leave meringues in oven with door closed 8 hours. Decorate with fruit snacks for caps.

ULTIMATE MERINGUE

Steps:

• Heat the oven to 110C/ 100C fan/gas ¼.
• Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
• Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
• Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
• Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
• Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
• Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
• Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

RAINBOW SWIRL MERINGUES RECIPE BY TASTY

Steps:

• Preheat the oven to 200°F (95°C). Line 2 baking sheets with parchment paper.
• Add the sugar to a baking sheet and bake for 7 minutes. The edges may begin to caramelize - this is good! Remove the sugar from the oven and leave the oven on.
• In a large clean, dry bowl, whip the egg whites with an electric hand mixer on low speed until foamy, then add the salt. Continue whipping on high speed until medium peaks form.
• Add the toasted sugar to the egg whites 1 tablespoon at a time, increasing the mixer speed gradually as you add more sugar. Once all of the sugar is incorporated, continue whipping for 5-7 minutes, until the meringue is very thick and shiny.
• Add in vanilla, just whipping until incorporated.
• Prop open a piping bag or zip-top bag in a tall drinking glass. Using wooden skewers, lightly paint 2 thin stripes of different-colored gel food coloring on opposite sides of the bag. Paint additional bags with more colors, if desired.
• Fill each bag with the meringue batter, dividing evenly amongst different colors, if using.
• Pipe 1-inch (2-cm) wide "kisses" of meringue onto a baking sheet about ½ inch (1 cm) apart.
• Bake for about 1 hour, or until you can easily lift a kiss off of the paper.
• Cool the meringues on the baking sheet at room temperature until no longer warm.
• To fill, pipe buttercream icing around the edge of a cookie and place a small dollop of jam in the center. Sandwich with another cookie.
• Enjoy!

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.

SPARKLY MERINGUE SNOWMEN RECIPE RECIPE - (4.3/5)

Steps:

• Let egg whites stand at room temperature 30 minutes. Preheat oven to 200°. Add cream of tartar 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 extract. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #12 round tip. Transfer meringue to bag. Pipe snowmen about 4 inches tall, 2 inches apart, onto parchment paper-lined baking sheets. Decorate with black nonpareils and orange sprinkles. Bake until firm to the touch, 80-90 minutes. Remove to wire racks to cool completely. Store in an airtight container.

M&M'S MERRY SNOW MERINGUES RECIPE - (4/5)

Steps:

• 1. Preheat oven to 250*. 2. Combine sugar & egg whites. 3. Using an electric mixer, fitted with a whip attachment, beat until stiff peaks form. 4. Spoon mounds of the mixture onto two cookie sheets lined with parchment paper. 5. Sprinkle M&M 's milk chocolate candies onto the mounds. 6. Bake at 250* for about 1 hr. Test by turning over & tapping the buttons, they should be hard & sound hallow.

MERINGUE SNOWMAN

Steps:

• Preheat oven to 200 degrees F.
• 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.
• Whisk until stiff.
• 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.
• Pipe meringue into a"c-shape" on top of body, forming arms.
• Pipe a 1 1/2-inch mound in center of arms to form a head.
• Repeat to form 7 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 small parchment cone or a small pastry bag fitted with a#2 tip.
• Pipe a red nose onto each snowman.
• Bake snowmen until the outside is set yet the inside is still soft, about 30 minutes.
• Remove from oven and let cool.
• When cool, remove the inside of each snowman with a spoon and discard.
• Return to oven and bake until firm, 1 to 1 1/2 hours.
• Make sure the snowmen remain white and do not begin to color.
• Once firm, remove from oven and set aside to cool.
• Meanwhile, roll 7 ounces almond paste to a thickness of 1/2-inch.
• Using a 3/4-inch cutter, cut out 8 circles.
• Using a toothpick, dip each almond paste circle into melted chocolate.
• Transfer circles to a parchment-lined baking sheet.
• Swirl to form the border of hat.
• Repeat with remaining circles and let cool completely.
• Reserve 1/4 cup chocolate for decorating.
• In a large bowl, combine remaining chocolate and heavy cream.
• Transfer chocolate mousse to a large pastry bag fitted with a 3/4-inch round tip.
• Pipe mousse into cooled snowmen.
• Add a few drops of red food coloring to remaining 4 ounces almond paste.
• Knead until completely combined.
• Roll to 1/8-inch thick.
• Cut into 8 (8 by 1/2-inch) strips to form scarves.
• Place scarves around snowmen and top 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.