Sparkly Meringue Snowmen Recipe Recipe 435

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SPARKLY MERINGUE SNOWMEN



Sparkly Meringue Snowmen image

For my son's first Christmas home from Iraq, I wanted everything to feel magical. He loves meringue cookies, so I made a big batch of minty snowmen and snowflakes. -Patricia Lindsay, Independence, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield About 1 dozen.

Number Of Ingredients 6

2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon mint or vanilla extract
Black nonpareils
Orange sprinkles

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.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic exchanges

SPARKLY MERINGUE SNOWMEN RECIPE RECIPE - (4.3/5)



Sparkly Meringue Snowmen Recipe Recipe - (4.3/5) image

Provided by jenlin

Number Of Ingredients 6

2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon mint or vanilla extract
Black nonpareils
Orange sprinkles

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.

MERINGUE SNOWMEN



Meringue Snowmen image

Pillowy Swiss meringue is perfect for making an army of snowmen. It is very stable, the texture is smooth and the snowmen bake up crisp, light and pale white. Eat them alone or use them to decorate cupcakes.

Provided by Food Network Kitchen

Categories     dessert

Time 5h35m

Yield 40 snowmen

Number Of Ingredients 5

4 large egg whites
1 cup granulated sugar
Pinch salt
4 ounces semisweet chocolate chips
1/2 teaspoon vegetable shortening

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.

MERINGUE SNOWWOMEN



Meringue Snowwomen image

Provided by Trisha Yearwood

Categories     dessert

Time 3h55m

Yield 16 to 18 servings

Number Of Ingredients 10

4 large egg whites, at room temperature
1 cup sugar
Pinch fine salt
1/2 teaspoon peppermint extract
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips, plus a few for decoration
Multicolored nonpareils, for decorating
Orange sprinkles, for decorating
Sour gummy candy belts, for decorating
36 pretzel sticks

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.)

MERINGUE SNOWMAN



Meringue Snowman image

Make and share this Meringue Snowman recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 9

8 large egg whites
1 pinch coarse salt
1 cup granulated sugar
1 cup sifted confectioners' sugar, plus more for decorating
pearl sugar, for sprinkling (see sources)
red food coloring
11 ounces almond paste
13 ounces melted bittersweet chocolate, melted
2 cups heavy cream, whipped to soft peaks

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.

Nutrition Facts : Calories 566.8, Fat 33.5, SaturatedFat 14.8, Cholesterol 81.5, Sodium 96, Carbohydrate 61.6, Fiber 2, Sugar 54.9, Protein 8.5

MERINGUE SNOWMEN



Meringue Snowmen image

Meringue is easy to form when wet but holds its shape after baking, so it's ideal for creating pastries in fanciful shapes. Chef Michel Richard, of Citronelle in Washington, D.C., uses meringue to build these charming snowmen, which are filled with chocolate mousse and decorated with marzipan hats and scarves.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 8

Number Of Ingredients 9

8 large egg whites
Pinch of salt
1 cup granulated sugar
1 cup sifted confectioners' sugar, plus more for decorating
Pearl sugar, for sprinkling
Red food coloring
13 ounces bittersweet chocolate, melted
2 cups heavy cream, whipped to soft peaks
11 ounces almond paste

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.

FROSTY SNOWMAN MERINGUES



Frosty Snowman Meringues image

These cute meringue cookie snowmen will not melt, but are sure to disappear from your Christmas dessert table. Betty Crocker® Fruit Roll-Ups®, candies, chocolate chips and pretzel sticks make decorating fun.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 11h

Yield 18

Number Of Ingredients 9

3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon almond extract
2/3 cup sugar
18 thin pretzel sticks (2 1/4 inch), broken in half
36 miniature semisweet chocolate chips (about 3/4 teaspoon)
18 pieces candy corn, tips only
54 miniature candy-coated chocolate candies
3 to 4 rolls Betty Crocker™ Fruit Roll-Ups® chewy fruit snack (any flavor), cut up as desired

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.

Nutrition Facts : Calories 70, Carbohydrate 15 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg

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Top Asked Questions

How do you make a snowman with meringue?
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.
How to make meringue from scratch?
In a large bowl beat egg whites, vanilla, cream or tartar, and salt with a mixer on medium until soft peaks form (tips curl). Gradually add sugar, 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.
How do you make meringue cookies for the holidays?
Make an army of meringue snowmen, Christmas trees, and Santa hats to spruce your cookie plate this holiday season. Preheat oven to 200°F. Line a cookie sheet with parchment paper. In a large bowl beat egg whites, vanilla, cream or tartar, and salt with a mixer on medium until soft peaks form (tips curl).
How do you make a meringue cake step by step?
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.

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