Meringue Snowman
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
43
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Serve immediately
2
Preheat oven to 200 degrees F
3
In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt, slowly adding 1/4 cup of granulated sugar
4
Whisk until stiff
5
Fold in remaining granulated sugar and confectioners' sugar
6
Transfer meringue to a large pastry bag fitted with a 3/4-inch round tip
7
On a parchment-lined baking sheet, pipe a 3-inch mound of meringue to form a snowman's body
8
Pipe meringue into a "c-shape" on top of body, forming arms
9
Pipe a 1 1/2-inch mound in center of arms to form a head
10
Repeat to form 7 more snowmen
11
Sprinkle snowmen with pearl sugar
12
In a small bowl, combine remaining meringue and a few drops of red food coloring
13
Transfer to a small parchment cone or a small pastry bag fitted with a #2 tip
14
Pipe a red nose onto each snowman
15
Bake snowmen until the outside is set yet the inside is still soft, about 30 minutes
16
Remove from oven and let cool
17
When cool, remove the inside of each snowman with a spoon and discard
18
Return to oven and bake until firm, 1 to 1 1/2 hours
19
Make sure the snowmen remain white and do not begin to color
20
Once firm, remove from oven and set aside to cool
21
Meanwhile, roll 7 ounces almond paste to a thickness of 1/2-inch
22
Using a 3/4-inch cutter, cut out 8 circles
23
Using a toothpick, dip each almond paste circle into melted chocolate
24
Transfer circles to a parchment-lined baking sheet
25
Swirl to form the border of hat
26
Repeat with remaining circles and let cool completely
27
Reserve 1/4 cup chocolate for decorating
28
In a large bowl, combine remaining chocolate and heavy cream
29
Transfer chocolate mousse to a large pastry bag fitted with a 3/4-inch round tip
30
Pipe mousse into cooled snowmen
31
Add a few drops of red food coloring to remaining 4 ounces almond paste
32
Knead until completely combined
33
Roll to 1/8-inch thick
34
Cut into 8 (8 by 1/2-inch) strips to form scarves
35
Place scarves around snowmen and top with cooled hats
36
Transfer reserved chocolate to a small parchment cone or pastry bag fitted with a #1 tip
37
Pipe eyes, mouths, and buttons on each snowman