Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, snowy mountain meringue cookies. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Snowy mountain meringue cookies is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Snowy mountain meringue cookies is something which I’ve loved my whole life. They are fine and they look wonderful.
Snowy Mountains Cookies specialise in the art of baking gourmet foods made without artificial colours, flavours or additives and without preservatives. We are dedicated to only baking with quality ingredients - keeping it natural by keeping it simple. Snowy Mountains Cookies are available in a.
To get started with this recipe, we must prepare a few ingredients. You can have snowy mountain meringue cookies using 7 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Snowy mountain meringue cookies:
- Get 4 egg whites
- Get 1/2 tsp. Cream of tartar
- Get 1/4 tsp salt
- Get 1/2 tsp. Flavoring of choice vanilla, cinimon, mint
- Prepare 1/2 cup powdered sugar
- Prepare 1/2 cup granulated sugar
- Take 3-5 drops desired food coloring (optional)
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Instructions to make Snowy mountain meringue cookies:
- Preheat oven to 250 degrees Fahrenheit
- In a bowl mix together the two types of sugar until evenly mixed
- With a stand or hand mixer whip the egg whites until foamy 3-5 min on medium speed
- Add th salt and cream of tartar and mix for about 3 min on medium speed
- While continuing to mix slowly add tablespoons of the sugar mixture pausing to scrape the sides of the bowl and gold into the mix, increasing mixer speed as mixture thickens, continue until all of the sugar is mixed about 4-5 minuets
- Keep mixing until you produce thick and stiff peaks 7-9 minuets
- Add the flavoring and the optional food coloring at this stage and mix well 3-4 minuets
- Next use a plastic ziplock bag to pipe the mix onto a a parchment lined pan
- I use a sealed ziplock bad while I pipe to prevent the mix from escaping at the top
- Use a cup with the bag draped over the sides to add the mixture to the bad with less mess
- Use a circular wrist motion to make the peaks
- With the extra mixture make the smaller cookies as pictured above
- Bake the cookies for 2-2.5 hours or until they brown or darken in color
- Pull the cookies out and allow to cool and enjoy
- Note these cookies don’t do well with high humidity, so store in a dry air tight container.
These beautiful meringue cookies are light as air, perfectly sweet, and so easy to make! Great with a cup or coffee and look wonderful on a cookie tray! A classic recipe for meringue cookies! The technique takes a bit of practice but I'll walk you through the steps for perfect meringues! A classic recipe for meringue cookies!
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