On Your Menu: Meringue Snowmen and Snowballs

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Meringue Snowmen and Snowballs
4 egg whites
1 cup sugar
1/4 teaspoon vanilla
 pretzel sticks, broken into pieces for arms    
 candy corn, tips only for nose
 mini chocolate chips or mini M & M’s for buttons and eyes
1/2 cup regular or mini chips for snowballs
Holiday sprinkles and snowflakes 

**Make these when you don’t need the oven for at least 8 hours because they’ll need to remain in the oven for that time until set.**
Preheat oven to 200 degrees.  Cover cookie sheets  with foil.  

Beat together egg whites and salt until mixture is very stiff and forms soft peaks.  Add vanilla.  Continually beating the egg whites, gradually add sugar, two tablespoons at a time,  until stiff and glossy peaks form and the sugar is dissolved. 

Spoon meringue into large decorating bag fitted with 1/2 inch plain tip.  For each snowman, form 2-inch ball onto the cookie sheet.  Lift bag and squeeze and release bag to form middle layer or top layer of snowman.  When you have your snowman shape, insert pretzel stick pieces into sides of snowman to make arms.   

Place chocolate chips on snowman for eyes, candy corn tip for nose and three candies or chips for buttons.   After you’ve made as many snowmen as you want, fold  the chocolate chips into rest of the fluffy egg whites, and drop by teaspoons onto cookie sheet. Sprinkle with holiday sprinkles and snowflakes.  

Bake the meringues for two hours or until set and dry.  Turn off oven;  and leave meringues  in the oven with door closed for 8 hours. 

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.