Happy Friday! Invite a Snowman into your home this weekend. We hope these little meringue snowmen last longer in your house than they do in ours. Today’s weekend treat is one that matches our weather and I can see, when I look back at photos, that I must be compelled to make these every January. Continue below for the full post, lots of pictures and recipe….
Francesca’s wild about meringue and is the inspiration behind these cute and frothy treats which came to be several years ago as a special addition to winter-themed celebrations we had for her. If I were to take a wild guess, I’d guess that most of the kid’s visiting friends, would agree on what one can expect when visiting us at home: 1. there will be outside play and 2. a treat or … two. I love to bake for a crowd of active kids and try to keep sweets as a weekend luxury and something that’s a bit of a celebration.
I’ve included a few photos from versions that are both perfect and “imperfectly perfect” — aka: peaks; but, I do love this misfit version, too. I’ve found that the key to smooth tops is to 1. pull the pastry piping back off to the side and 2. quickly smooth the top, if there is a peak, with a knife or finger that has been dipped in water.
So, now it’s your turn. I hope that our snowmen can come visit you, too. (They’re also gluten free and fat free, if this a concern in your household.) I’d love to see what you do with this recipe. Have fun and Happy Creating. The recipe is below…
1/2 cup egg whites (4-6 egg whites)
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup fine white sugar*
Orange and Brown Food Coloring
Pastry Bag w/ 2 round tips — one large and one small.
Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with baking paper or aluminum foil. Whip egg whites until foamy. Add cream of tartar, salt, and vanilla. Continue whipping until the whites hold soft peaks. Gradually sprinkle in the sugar and continue whipping until the mixture holds stiff shiny peaks. Continue to whip for 6 minutes.Place a round tip into a pastry bag, and fill the bag half way with the meringue. Reserve about 1/2 C meringue and tint orange for the noses. Set this aside, while piping the bodies of the snowmen. To make the snowmen, work perpendicularly to the baking sheet and squeeze the lowest snowball, then, pull back to almost break the meringue and start the second snowball on top of the lower layer and continue in the fashion to create the top head. Pull the bag off to the side to avoid making peaks on the top. If you have peaks on top, immediately smooth this down by smoothing a knife (or finger) dipped in water. Once all snowmen have been piped, place the smallest round tip on your pastry bag, fill with the orange meringue and create the carrot noses. Now, dip the end of the wood skewer into the dark brown food coloring and stamp the eyes and buttons.
Bake for 90-120 minutes or until the snowmen are dry enough to easily remove from the cookie sheets. Set aside to cool completely.
Store at room temperature in a dry place or tin.
*These can be made with regular sugar but, if you can use super fine sugar, they are exceptionally silky and smooth.
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