Snowman Meringue Cookies
Cheerful Snowman Meringue Cookies are crunchy, airy, melt in your mouth treats. Place in a mug of hot chocolate to make a melting snowman!
Servings 17
Calories 37kcal
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.
Video
Notes
*You can make superfine sugar (aka castor sugar) if you can't find any at your grocery store by processing granulated sugar in a food processor or coffee grinder.
Storage:
Store meringue cookies in an airtight container for up to two weeks.Nutrition
Serving: 1cookie | Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.04g | Sodium: 26mg | Potassium: 16mg | Sugar: 9g | Calcium: 0.5mg | Iron: 0.01mg
