Melted snowman meringue cookies
These melting snowman meringues have a history. You know I invented the melting snowman cookie, right? I only talk about it all the time, and it’s a little pathetic, I know. My latest version of melting snowmen is in meringue form. Sweet, sweet meringue. Simple to make, sweet to eat, pretty to see. With these I used almond extract, but I like peppermint extract better since I used that with my reindeer meringues.
how to make meringue cookies
Meringue cookies are made of egg whites, sugar, and cream of tartar (a stabilizer) and baked at a low heat.
To make meringue cookies, beat 4 egg whites with a wire whip in a standing mixer (or use a hand mixer). The egg whites will have peaks and look like snow.
Add 1/4 teaspoon of cream of tartar and any flavoring you like. I suggest a 1/2 teaspoon of almond, orange, or peppermint extract.
Gradually blend in 1 cup of sugar.
Assemble a decorating bag with a decorating tip, fill the bag with the meringue, and pipe your cookies on a baking try lined with parchment paper.
Bake in an oven preheated to 200 degrees F for about 2 hours (before the cookies start to brown). Then, open the door and let the cookies sit in the oven for another 2 hours.
To make the melting snowman meringue cookies, I piped a ball for the heads and piped back and forth to make the body. After the cookies cooled, I used store-bought icing to add the face, carrot nose, buttons, and arms.
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