Recipe: Delicious Snowy mountain meringue cookies

Snowy mountain meringue cookies. Great recipe for Snowy mountain meringue cookies. I use mint for Christmas, cinnamon for fall, lemon for spring, and so on,slightly addictive, if you make a set make two best in stand mixers, but can be done with hand mixers. I use mint for Christmas, cinnamon for fall, lemon for spring, and so on,slightly addictive, if you make a set make two best in stand mixers, but can be done with hand mixers.

Snowy mountain meringue cookies I use mint for Christmas, cinnamon for fall, lemon for spring, and so on,slightly addictive, if you make a set make two best in stand mixers, but can be done with hand mixers. Snowy mountain meringue cookies A good holiday cookie. I use mint for Christmas, cinnamon for fall, lemon for spring, and so on,slightly addictive, if you make a set make two best in stand mixers, but can be done with hand mixers. You can have Snowy mountain meringue cookies using 7 ingredients and 15 steps. Here is how you cook that.

Ingredients of Snowy mountain meringue cookies

  1. It’s 4 of egg whites.
  2. Prepare 1/2 tsp. of Cream of tartar.
  3. It’s 1/4 tsp of salt.
  4. You need 1/2 tsp. of Flavoring of choice vanilla, cinimon, mint.
  5. Prepare 1/2 cup of powdered sugar.
  6. Prepare 1/2 cup of granulated sugar.
  7. You need 3-5 drops of desired food coloring (optional).

Remove to wire racks to cool completely. Meanwhile, in a microwave, melt white baking chips; stir until smooth. Dip cookie tops in melted chips; sprinkle with nonpareils. Download Selective Focus of Delicious Easter Cakes With Meringue And Colorful Eggs on Plates Photos by LightFieldStudios.

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Snowy mountain meringue cookies step by step

  1. Preheat oven to 250 degrees Fahrenheit.
  2. In a bowl mix together the two types of sugar until evenly mixed.
  3. With a stand or hand mixer whip the egg whites until foamy 3-5 min on medium speed.
  4. Add th salt and cream of tartar and mix for about 3 min on medium speed.
  5. 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.
  6. Keep mixing until you produce thick and stiff peaks 7-9 minuets.
  7. Add the flavoring and the optional food coloring at this stage and mix well 3-4 minuets.
  8. Next use a plastic ziplock bag to pipe the mix onto a a parchment lined pan.
  9. I use a sealed ziplock bad while I pipe to prevent the mix from escaping at the top.
  10. Use a cup with the bag draped over the sides to add the mixture to the bad with less mess.
  11. Use a circular wrist motion to make the peaks.
  12. With the extra mixture make the smaller cookies as pictured above.
  13. Bake the cookies for 2-2.5 hours or until they brown or darken in color.
  14. Pull the cookies out and allow to cool and enjoy.
  15. Note these cookies don’t do well with high humidity, so store in a dry air tight container..

Subscribe to Envato Elements for unlimited Photos downloads for a single monthly fee. Light meringue cookies made with egg whites are crisp on the outside, softer in the middle, and dipped in creamy chocolate ganache. Flavor them with peppermint extract and a sprinkle of crushed candy canes or add any flavoring you like. Meringue Cookie Recipes Meringue cookies are light, airy, sweet, and crisp because whipped egg whites and sugar are the base of them. With no flour they're a perfect sweet treat for those eating gluten-free.

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