Holiday Baking: Snowman Meringue Cookies
These jolly, happy souls by Lonny's go-to recipe guru are almost too cute to eat.
Come holiday time, you won't find a cuter way to spend the afternoon—seriously, don't even try—than with these adorable snowmen. Not only a cinch to make, Lonny contributor Diana Yen's light, airy cookies are also ridiculously fun to decorate. Simply use food coloring to paint faces and details on each meringue body, then finish with a sour belt scarf for good measure. Pass them around at your next wintertime get together, use them as a fancy topper on a store-bought cake, or save them for a sunny day. These guys can take the heat.
Snowman Meringue Cookies
Makes 18 snowmen
- 3 egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon almond extract
- ¾ cup granulated sugar
- black and orange food coloring
- sour belt candies, for decorating
Preheat the oven to 225 degrees. Line two baking sheets with parchment paper.
In a large, clean mixing bowl, whip the egg whites, cream of tartar, and almond extract on medium-high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue beating the egg whites on high speed until stiff peaks are formed, 4-6 minutes.
Transfer the meringue to a piping bag fitted with a ½-inch round tip. For each snowman, squeeze the piping bag onto the cookie sheet, to create a 2 inch mound, and release. Lift the bag slightly and squeeze it again to form a smaller, top mound. Slowly release the bag to create the pointed top. Repeat until all the meringue is used. Bake the cookies for 1½-2 hours, or until they are set and dry, but not brown. Remove the meringues from the oven and use a small paint brush to paint orange noses and black eyes and mouths onto the cookies. Carefully cut the sour belts into little scarves for the snowmen and tie around each neck.