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.
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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