Snow Puffed Meringues Recipes

MERINGUE SNOWMEN

Steps:

• Position the oven racks in the upper and lower thirds of the oven and preheat to 225 degrees F. Line a baking sheet with parchment paper. Fit a large pastry bag with a plain 1/3-inch diameter round pastry tip.
• Combine the egg whites, sugar and salt in the bowl of a stand mixer set over a pan of simmering water over medium heat. Whisk constantly until the sugar has dissolved and the mixture is too warm to comfortably hold your finger in it for more than a couple of seconds, about 1 1/2 minutes. (The mixture should feel completely smooth when rubbed between your fingertips and an instant-read thermometer inserted in the whites should read 140 degrees F.) Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy, glossy and only slightly warm to the touch, about 4 minutes.
• Fill the prepared pastry bag with the meringue. On the lined baking sheet, pipe a 1 1/3-inch dollop for the snowman's base, then pipe a smaller mound on top and then another smaller mound on top of that to form the base, torso and head of the snowman, lifting the tip at the end to leave a peak of meringue on the head (this will be the snowman's hat). Pipe about forty snowmen in this manner, leaving at least 1 inch between them. Bake until the snowmen are dry enough to easily release from the parchment, 1 1/2 to 2 hours. Turn off the oven and let the snowmen sit inside it for another 3 hours or overnight to dry completely.
• Fit a small pastry bag with a #1 or #2 plain pastry tip. Place the chocolate chips and shortening in a microwave-safe bowl; microwave, stirring every 20 seconds, until just melted. Dip the tips of the snowmen's heads in the chocolate to form chocolate "hats". Transfer the remaining chocolate to the pastry bag, and pipe faces and buttons on the snowmen.

MERINGUE SNOWWOMEN

Steps:

• For the meringue: Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper. Fit a large pastry bag with a 1/3-inch diameter plain tip and coupler.
• Combine the egg whites, sugar and salt in the bowl of a stand mixer set over a pan of simmering water to make a double boiler. Cook, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (it should read 140 degrees F on a candy thermometer), about 4 minutes.
• Put the bowl on the mixer with the whisk attachment. Whisk on low to cool the mixture for about 30 seconds, then gradually increase the speed to high and whip until the mixture is no longer warm and forms very stiff peaks, about 2 minutes. Whisk in the peppermint extract.
• Fill the pastry bag with the meringue. Working at a 90-degree angle to the baking sheet, pipe and lift the bag to form the base of the snowwoman, about 1 1/2 inches in diameter. Lift the bag slightly to finish the ball, then pipe another slightly smaller ball on top. Lift slightly again and form one more slightly smaller ball for the head. Continue to pipe, leaving an inch in between, until you have 16 to 18 snowwomen. Wet your finger and gently smooth any sharp points on the heads.
• Bake until the snowwomen are shiny, bright white and dry throughout, about 1 1/2 hours. Turn off the oven and let the snowwomen cool and continue to dry in the oven, about an hour more.
• For decoration: Melt the semisweet and white chocolate chips in separate bowls in a microwave or double boiler.
• Dip the top of the heads in white chocolate, then add nonpareils to make hats. Dip a small paintbrush in the semisweet chocolate and dot on eyes, eyelashes and buttons. With a separate brush, dab a small bit of the white chocolate between the eyes and stick on an orange sprinkle for a carrot nose.
• Cut the candy belts to make scarves. Wrap the scarves around, using a dab of white chocolate to affix and close the scarves.
• Set 2 pretzel sticks parallel to each other with a space in between, like skis. Attach the skis with a smear of white chocolate on the bottom of a snowwoman and set the snowwoman on top. Repeat with the remaining snowwomen so they're all skiing. Let set. (You can stick them in the refrigerator for a few minutes to hurry this along.)

MERINGUE KISSES

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring. , Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife. , Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.

CHERRY MERINGUE PUFFS

Steps:

• In medium bowl, place egg whites; set aside until room temperature, about 30 minutes. Meanwhile, line 2 large cookie sheets with cooking parchment paper or foil; set aside.
• Heat oven to 300°F. Beat egg whites, vinegar and salt with electric mixer on high speed until soft peaks form. Gradually beat in sugar and gelatin until stiff peaks form, scraping bowl occasionally. Spoon half of the mixture into large decorating bag fitted with large star tip #824 (at least 1/2-inch opening). Pipe puffs about 1 inch wide and 1 inch high onto cookie sheets, about 1 inch apart. Repeat with remaining mixture.
• Bake 18 to 20 minutes or until dry but not brown. Turn off oven; let stand in oven 15 minutes.
• In small microwavable bowl, microwave 1 1/3 cups of the baking chips uncovered on High 45 to 60 seconds, stirring after 35 seconds, until melted and smooth. Peel cookies from paper or foil; dip bottoms into melted chocolate, and place on waxed paper. Cool completely, about 20 minutes.
• Place remaining baking chips in small resealable freezer plastic bag. Microwave on High 45 to 50 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cooled puffs. Let stand until drizzle hardens, about 10 minutes.

MERINGUE TREES WITH SNOW

Steps:

• Position an oven rack in the bottom third of the oven and preheat to 250 degrees F. Line a baking sheet with parchment paper.
• Beat together the egg whites and salt in a large bowl with an electric mixer on medium-high speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the confectioners' sugar 1 tablespoon at a time. Continue to beat until stiff peaks form.
• While the mixer is still running, add the green food coloring and mix until combined. Put the meringue into a disposable piping bag fitted with a large star piping tip. Holding the bag at a 90-degree angle to the baking sheet, pipe a large star and then two smaller stars on top to create a tree; repeat until all the meringue is gone.
• Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour.
• Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours.
• Once the meringues have cooled, dust the tops with confectioners' sugar to resemble snow.
• Serve immediately or store in an airtight container.

MERINGUE PUFFS

Steps:

• Beat 2 egg whites until soft peaks form.
• Add sugar, cream of tartar, and salt; beat until stiff.
• Fold in chocolate chips and pecans.
• Drop by teaspoonfuls onto a cookie sheet lined with wax paper.
• Bake at 300 degrees for 20 minutes.

SNOW PUFFED MERINGUES RECIPE - (4.6/5)

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #96 star tip. Transfer meringue to the bag. Pipe 1-1/2-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets. Bake at 225° for 45-50 minutes or until firm to the touch. Turn oven off (do not open oven door); leave meringues in oven for 1-1/2 hours. Remove from the oven; cool completely on baking sheets. Remove meringues from paper. Spread Nutella on the bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers at room temperature. Yield: about 3 dozen.