Cheerful Snowman Meringue Cookies are crunchy, airy, melt in your mouth treats. Place in a mug of hot chocolate to make a melting snowman!
I love food that looks good, is fun to eat, and tastes great too. Things like hot chocolate cookie cups and mini candy houses. These snowman meringue cookies are like little, edible holiday decorations that are irresistible to all ages.
These colorful little melting snowman cookies are a fun way to top a warm mug of hot chocolate instead of using marshmallows.
Start by putting the egg whites into a super clear, dry, oil-free stainless steel mixing bowl and whisk attachment. Beat up the egg whites by mixing them on medium-low speed for about one minute.
Once the egg whites are broken up, add the cream of tartar and salt.
Mix on medium speed for about two minutes until soft peaks form.
Then, turn the mixer to medium-high and slowly add the superfine sugar, one heaping teaspoon at a time, with the mixer running.
Turn the mixer off and use the whisk attachment (or a spatula) to scrape down the sides. You want to make sure all of the sugar is incorporated.
Then, turn the mixer back to medium-high heat and beat until stiff peaks form, the meringue is glossy, and the sugar is dissolved. Finally, beat in the peppermint extract.
How can I tell if the meringue is ready?
The meringue should be thick and glossy as you can see in the photo above. When you lift the whisk out of the meringue, it should form a stiff peak. A stiff peak means that the meringue peak will stand straight up.
To test if the sugar is dissolved, rub a little of the meringue between your finger and thumb to see if it is gritty. If it is still gritty, beat the meringue a little longer.
What other flavors can I use?
We make peppermint snowman meringue cookies but other flavors would also be delicious! You can swap out the peppermint extract with another flavor of your choice. Depending on what you choose, you may need to add a little more since peppermint extract is very strong. For example, use one teaspoon of vanilla extract.
Transfer the meringue to a pastry bag fitted with a large round tip. Hold the bag straight and pipe three blobs of meringue, one on top of the other, onto a parchment covered baking sheet.
Can I make these snowman meringue cookies without a pastry bag and icing tip?
Although you will get the best snowman shape using a pastry bag and icing tip you can make them without special tools. One option is to put the meringue in a large gallon size ziptop bag, cut off a corner of the bag, and squeeze the meringue out of the corner. Another option would be to use a dough scoop or metal spoon to drop rounded spoonfuls onto the parchment paper.
Bake the snowman meringue cookies at 200˚F for 1 1/2 to 2 hours until they are dry. Then, turn the oven off and leave the cookies in the oven for several hours until they are completely cool.
How do I know if the snowman meringue cookies are done?
You can tell meringue cookies are done baking when they are dry to the touch and can easily be removed from the parchment paper. Don’t forget to allow them to cool in the oven with the door shut.
Dip the dip of the snowman meringue cookies into colorful candy melts of various colors. Use a small round tip to pipe eyes, mouth, nose, buttons, and arms onto the snowmen. Or you can also use a toothpick to add decorations.
What can I use to decorate these snowman meringue cookies?
I used colored melting wafers to decorate the snowmen and for the arms, I used melted chocolate wafers. You could also use royal icing (find my recipe here) since that hardens as well. Or if you are looking for a simpler option you could decorate the whole snowman with melted chocolate wafers.
As far as decorations go, small candies and sprinkles would work for the eyes, nose, and buttons. Try mini M&M’s for buttons, mini chocolate chips for eyes, and pretzel sticks for arms. Attach the decorations with melted candy wafers or royal icing.
Each snowman meringue cookie has its own unique look. Snowmen you build in the snow aren’t perfect so don’t worry about perfection when decorating these cookies either!
Store the snowman meringue cookies in an airtight container at room temperature for up to two weeks.
Want more cute treats to make? Try these next:
These cute Gnomes Cookies are surprisingly easy to make and are super fun to decorate with your choice of a buttercream or cotton candy beard.
Mini Candy Houses are EASY to make, FUN to decorate and look ADORABLE served at holiday parties. Kids LOVE to help make these BITE-SIZED gingerbread houses!
These Flower Pot Cookies are perfect for spring! The bright colors pop and the easy recipe makes them a fun party idea. With sugar cookie cups, chocolate ganache, and Oreo dirt, they are as good to eat as they are cute to look at.
These Hot Chocolate Cookie Cups made with sugar cookie dough are filled with hot chocolate ganache, have a pretzel handle and mini marshmallows on top!
Snowman Meringue Cookies
Video
Equipment
Ingredients
- 3 egg white room temperature
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- ¾ cup superfine sugar aka castor sugar*
- ¼ teaspoon peppermint extract
- candy melts melted chocolate and candies for decorating
Instructions
- Use a super clean, oil-free, stainless steel bowl with the wire whisk attachment.
- Break up the room temperature egg whites by mixing them on medium-low for 1 minute.
- Add the cream of tartar and salt. Mix on medium for about 2 minutes, until soft peaks form.
- Turn the mixer to medium-high and add the superfine sugar*, one heaping teaspoon at a time. Scrape the side down so that all of the sugar is included in the meringue.
- Beat meringue until very stiff peaks form, the meringue is glossy and the sugar is dissolved. To test if the sugar is dissolved, rub a little of the meringue between your finger and thumb to see if it is gritty.
- Finally, beat in the peppermint extract until combined.
- Pipe the meringue onto parchment-covered baking sheets.
- Bake at 200˚F for 1 ½ – 2 hours. Cookies should be dry to the touch and easy to remove from the parchment.
- Turn off the oven and leave the meringue cookies in the oven with the door shut for several hours until completely cool.
- Decorate with melted candy melts or melted chocolate chips.
- Store in an airtight container at room temperature for up to two weeks.
